Observation: General cleaning of kitchen could be conducted on a more regular basis.
Corrective Action: Maintain regular cleaning of all aspects of food premise.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 27, 2013 |
| 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 |
| 505 | Food premises maintained in a sanitary condition (Sec 17(1)) Observation: General cleaning of kitchen could be conducted on a more regular basis. Corrective Action: Maintain regular cleaning of all aspects of food premise. |
Comments:
The following items noted at time of inspection:
- Thermometers provided inside all coolers
- Refrigeration temperatures recorded below 4C
- Freezer temperatures recorded -17C
- Dishwasher sanitizing rinse recorded above 82C
- Liquid handsoap and paper towels provided at handwash sink
- Bleach in buckets provided for storing clean wiping cloths (100ppm chlorine)
- Raw meats stored on bottom shelves in walk-in cooler
- Separate cutting boards used for raw meats, cooked meats and vegetables.
- Dry foods stored in food-grade containers with tight-fitting lids
Ensuring Food Safety booklet provided to operator (Chinese version)