Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 06, 2014 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 507 | Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: One of the dishwashing machines is not reaching 71 degree Celsius on the dishes. Corrective Action: Repair the dishwashing machine. Do not use this machine until repaired and is able to maintain 82 degree Celsius on the rinse temperature gauge.  |
Comments:
Routine inspection.
In compliance items:
Refrigeration temperatures are 4 degree Celsius or below.
Freezer used for long term storage are running at -18 degree Celsius or below.
Hot holding temperatures are above 60 degree Celsius.
General maintenance and cleanliness is satisfactory.
Thermometers available in all refrigeration and freezer units.
No signs of pest infestation.
Foodsafe certified food handlers available.
Temperature logs being maintained.
Two of the three high temperature dishwashing machines are reaching 71 degree Celsius on the dishes.
200 ppm quat sanitizer available.
Food storage practices are satisfactory
Hand washing facilities are satisfactory.
No concerns identified with food handling practices.
The operator is advised to follow the written food safety plan for sous vide cooking and monitor internal cooking temperatures and cooking time.