Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | April 17, 2015 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Washrooms are clean and well supplied (hot and cold running water, liquid soap and paper towel)
Hand washing sink supplied with hot and cold running water, liquid soap and paper towel.
Mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C/ 160 degrees F at the dish, or > 82 C at the manifold) - shared dishwasher with La Bocca
Temperature logs are being maintained on a daily basis.
Refrigeration temperatures are satisfactory (<4 degrees C/ 40 degrees F)
Freezer temperatures are satisfactory (-18 degrees C/ 0 degrees F).
Food storage practices appear to be satisfactory.
Sanitation of premises is good.
Maintenance of premises is good.
Thermometers are provided in every cooling unit containing perishable food.
No pests observed at time of inspection.
Equipment, utensils and food contact surfaces are washed and sanitized in a manner that removes contamination.
Glass washer procedures are satisfactory (final iodine concentration at the glass is between 12.5ppm and 25 ppm iodine) - measured at 14 ppm iodine.
Recommendation:
Obtain iodine test strips for the glass washer, have staff test and record results on log sheet daily. If unit stops functioning, this will prompt corrective action to take place. Logs also serve as a record of the units ability to sanitize glassware effectively.