Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | September 19, 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: The bar handwashing basin was not equipped with one time use paper towel at the time of the inspection. Corrective Action: Ensure that one time use paper towel is available at the bar handwashing basin at all times. Proper use of handwashing facilities is essential to personal cleanliness and to reduce the likelihood of contamination of food. It has been documented that improper handwashing is a major contributing factor in outbreaks of foodborne illness.  |
Comments:
Dishwasher is sanitizing properly, > 50 ppm chlorine.
Glassware washer was sanitizing properly, > 12.5 ppm iodine.
Refrigeration temperatures were all < 4 degrees Celsius.
Freezer temperatures were < -18 degrees Celsius.
Food storage practices are very good.
Food contact surface sanitizer is quats.