Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 09, 2011 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 116 | Improper Construction / Maintenance of Establishment Observation: The walk in cooler has grease build up on the floor. Corrective Action: The cleaning frequency for the walk in floor should be increased.  |
| 118 | Other (Specify) Observation: The food service permit is not posted. Corrective Action: The food permit with the recent decal must be posted on a conspicuous location. A replacement permit is available on request. |
| 118 | Other (Specify) Observation: Sanitizer spray bottle is not labelled. Corrective Action: All the spray bottles must be labelled. |
Comments:
General observations/discussions:
1. All temperatures are meeting health requirements.
2. The dishwasher is sanitizing at 50 ppm chlorine concentration.
3. The sanitizer spray bottle has more than 200 ppm quat solution. The operator is recommended to increase the number of spray bottles to provide one sanitizer bottle on each prep table.
4. Discussed with the operator the procedure to warn the catering clients about the increased health risk from the raw oyster consumption. As per the information provided by the operator, ordering raw oysters by a catering client is not a frequent occurrence and, if it happens, the client will be provided with verbal information and the warning placards.
5. All the hand washing stations are equipped with soap and paper towel.
6. The facility compliant with Health Impediment (trans fat) Regulation.
The following item from the last inspection report has been corrected:
1. One of the old chest freezer with the broken lid and seal has been replaced with a new one.
2. The food safety plan has been updated to include the catering operation.