Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | March 19, 2014 |
Number of critical violations: | 1 |
Number of non-critical violations: | 3 |
Follow-up Required: | Yes |
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 floor underneath the chemical storage rack near the dishwasher is not easily cleanable. The lowest shelf of this rack is very low to allow cleaning underneath. Corrective Action: Refinish the floor underneath the rack and raise the lowest shelf of the rack to allow cleaning underneath. |
118 | Other (Specify) Observation: This facility does not have a janitorial sink. Corrective Action: Any future upgradation plans for the facility must include installation of the mop sink. |
507 | Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: No sanitizer detected in the mechanical dishwasher. No sanitizer monitoring is done for the dishwasher. Corrective Action: Repair the dishwasher to provide >50 ppm chlorine in the rinse cycle. In the meantime all the dishes must be manually sanitized in 100 ppm chlorine after running through he dishwasher. Provide chlorine test strips and test for sanitizer levels in the dishwasher daily. |
604 | Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: The kitchen does not have a dedicated hand sink. At the time of this inspection, the double sink was being used to cool down the food making it hard to wash hands. Corrective Action: A dedicated hand washing station is required in the kitchen area. |
Comments:
In compliance items:
- Refrigeration temperatures below 5 degree Celsius.
- Freezer running below -18 degree Celsius.
- Temperature logs being maintained. Please keep the logs up to date.
- Thermometers available in all the fridges.
- Mechanical glass washer is providing >12.5 ppm.
- Soap and paper towel available on the sink in the kitchen and the bar.
- No signs of any pest infestation.
- Food safe certified food handlers available.
- Food storage practices appear to be satisfactory.
A follow up inspection is required.