Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 28, 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: Sanitizing rinse for dishwashing not at proper concentration (100 ppm chlorine solution) - measured ~70ppm at time of inspection. Until repaired, all dishes must be sprayed with 200ppm QAC solution and held for 2 minutes prior to unloading - spray bottle available at time of inspection. Once repaired, monitor chlorine concentration with test strips.  |
Comments:
Inspection 28/05/04 at 2pm
Areas addressed from previous inspection (23/12/03)
108.1.All wiping cloths are clean, restricted in use, and stored in approved sanitizing solution - in food prep area and service area. Sanitizing solution (200 ppm QAC) from automatic dispenser with wiping cloths is kept in a separate container and changed every 2 hours. Concentration 200ppm at time of inspection.
108.2. Sanitizing rinse in D/W addressed 24/12/03, however, requires attention again.
-Refrigerators and deli display case temperatures <4C - good!
-Freezers <-18C - good!
-Eggs kept under refrigeration - good!
- Facility is well maintained.
-Plans reviewed for patio area (Permit approved for 50 seats or less).
18/06/04 confirmation from operator that D/W repaired by manufacturer and once again operating at acceptable concentration (100ppm chlorine) in the final rinse.