Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 01, 2011 |
| Number of critical violations: | 1 |
| 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 |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Chlorine sanitizer for dishwasher is measured at >200ppm. Corrective Action: Ensure that the dishwasher is dispensing at 50ppm. High chlorine concentration used on food contact surfaces may cause skin and respiratory irritation to some people.  |
| 110 | Food Not Protected - General Observation: Ice machine scoop stored in the ice machine. Corrective Action: Ensure to store ice machine in a separate clean receptacle outside of the ice machine to prevent the risk of cross contamination. |
Comments:
General observations:
Coolers: <4C
Freezers: <-18C
Hot Holding units: @64C (require >60C)
Food storage practice: adequate, labeled and coolers with thermometers
Temperature log: absent
Dishwasher: Chlorine @ >200ppm (require 50ppm)
Spray bottle sanitizer: Quats @ 200ppm
Chemical storage: adequate
Dry storage: adequate
Washrooms: soap and paper towel available
Handwashing facilities: soap and paper towel available
General sanitation: adequate
General maintenance: adequate
No sign of fruit flies in the kitchen today.
Food handling practice: adequate
Additional comments:
Continue to monitor the fruit flies activity. The kitchen is generally well maintained and in good order.