Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 30, 2004 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| 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: All wiping cloths must be clean, restricted in use, and stored in approved sanitizing solution.Sanitizing solution (100 ppm chlorine) with wiping cloths must be kept in a separate container, monitored with test strips and changed every 2 hours. Consider an automatic system for sanitizer.  |
Comments:
30 March 2004 Inspection at 3pm - quick check of facility to verify temperature control.
Other areas noted as follows.
-all coolers and deli display cases <4C - good!
-freezer<-18C -good!
-all refrigeration units have thermometers - good!
-operators and some staff have FoodSafe Certificates- good!
-foods thawed in cold water or under refrigeration - good!
*final rinse in D/W not verified at time of inspection.
Food Safety Plan approved 24/03/04
Sanitation Plan approved 05/03/04
CONDITIONS OF PERMIT
1.Any alteration to menu requires an approved food safety plan.
2.FoodSafe trained personnel must be on site at all times during operation.
**Cool soups, sauces, gravies, etc. quickly --- in an ice bath or using a cooling wand with frequent stirring and monitoring to 25C, then transfer to refrigerator.