Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 03, 2012 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 604 | Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: No soap and paper towel on the hand washing station in the front service area. At the time of this inspection, the sink was blocked by a wooden cutting board. Corrective Action: Provide soap and paper towel on the front hand sink. This sink must be kept accessible all the times.  |
Comments:
Discussed the results of this inspection with John Shepherd, the Sous Chef.
In compliance items:
- All refrigeration equipment running below 4 degree Celsius.
-Freezers running below -18 degree Celsius.
- Hot holding temperatures above 60 degree Celsius.
- All the refrigerators with perishable foods have their own thermometers.
- Temperature logs being maintained.
- Foodsafe certified staff available.
- 200 ppm quat solution available in the spray bottles.
-The mechanical dishwasher is sanitizing at > 71 degree Celsius on the dishes.
- Mechanical glass washer has > 12.5 ppm iodine in the rinse cycle.
- The general maintenance of facility is satisfactory.
-Food storage practices appears to be satisfactory.
-Food handling practices appear to be satisfactory.
- Wash rooms are well maintained and well supplied.