Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 09, 2011 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
General observations:
1. All temperatures are meeting health requirements.
2. Temperature logs are being maintained.
3. The sanitizer dispenser and the spray bottles have 200 ppm quat sanitizer.
4. As per the information provided by the manager, most of the employees are Food Safe Level 1 certified. It is the company's policy to send all the new and uncertified employees for the food safe training.
5. Both the dishwashers are sanitizing at more than 71 Degree Celsius on the dishes.
6. A new janitorial sink has been installed at the floor level.
7. All hand washing stations are equipped with soap and paper towel.
8. The advanced prepared items are date/time labelled.
Following items from the last inspection has been corrected:
1. The hand sanitizer dispensers have been removed from the washroom.
2. No ice build up observed in the walk in cooler at the time of this inspection.