Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Initial |
| Inspection date: | July 23, 2009 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
No violations were found during the inspection
Comments:
Initial inspection with new owner:
- Application for Food Service Establishment Operating Permit submitted.
- new operator has Foodsafe Level 1 certification
Items to be completed (follow-up inspection will be conducted in 90 days):
- thorough cleaning required of floors, walls, ceilings.
- shelving in walk-in cooler to be re-painted.
- Maintain Temperature log of all fridges and freezers
- Keep clean, wiping cloths in sanitizing solution (tsp bleach in bucket of warm water)
- Keep cooked rice and soup above 60C
- ensure screen door at backdoor has tight seal.
- All foods in fridges must be covered and dated.
- all raw meat must be stored on bottom shelves in coolers.
- Keep all foods up off floors
- Seal all holes in walls and ceiling.
- Provide area for storage of cleaning chemicals.
- Provide Food Safety Plan by October 23, 2009
- Provide Sanitation Plan by October 23, 2009.
Other items noted:
- dishwasher sanitizing rinse recorded 100ppm chlorine = good.
- Refrigerator temperatures recorded 4C = good.
- Cooked rice and soups hot-holding above 60 = good.
- clean wiping cloths stored in sanitizing solution (100ppm chlorine)
Ensuring Food Safety - Vital toyour Business - document provided to operator in Chinese translation.
Trans Fat guidelines provided to operator.
Sanitation log and Temperature log templates left with operator. Chlorine test strips provided to operator.