Observation: Knives are stored in cardboard holders.
Corrective Action: Cardboard is not a suitable product for sriong clean utensils. Provide a new knife holder that is designed for utensil storage and is easy to clean.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 28, 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 |
| 110 | Food Not Protected - General Observation: Knives are stored in cardboard holders. Corrective Action: Cardboard is not a suitable product for sriong clean utensils. Provide a new knife holder that is designed for utensil storage and is easy to clean. |
Comments:
The following items noted (in compliance with Regulations):
- Dishwasher provides 100ppm chlorine (test strips provided)
- Liquid handsoap and paper towels provided at handwash sink
- Fridge temps recorded 4C
- Thermometers provided inside coolers
- Freezer temp recorded -16C
- Permit posted in view of public
- Foodsafe certified staff on-site
Recommendations (within the next 6 months):
- repair/repaint wall behind cooking equipment and dishwash sinks.
- install a waterproof backsplash behind cooking equipment and dishwash sinks - to provide a wall surface that is smooth, non-absorbent, durable and easy-to-clean.
- clean/repair or replace any shelving units that are damaged or rusty.
- store all food and equipment on shelves a minimum 6 inches up off floor.