Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | July 22, 2011 |
| 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 |
| 116 | Improper Construction / Maintenance of Establishment Observation: Some of the edging on the bottom shelves has broken off leaving exposed particle board that cannot be easily cleaned. Corrective Action: Repair affected areas.  |
| 116 | Improper Construction / Maintenance of Establishment Observation: The access panel on the front of the dishwasher is fastened to the machine with duct tape. Corrective Action: This panel needs to be properly affixed to the machine. |
Comments:
General Observations:
1. All temperatures met regulatory requirements.
2. Thermometers noted in all coolers.
3. Hand washing station equipped with liquid soap and paper towel.
4. All foods are protected from contamination - wrapped/covered/dated.
5. General sanitation is acceptable.
6. No signs of pests noted during inspection.
7. All dry food sealed in pest-proof containers.
8. Temperature logs were available but not up-to-date. Ensure these are completed every day.
9. Dishwasher measured 71C at the plate with thermo-label.
10. Sanitizer available on site for food contact surfaces.
Foodsafe Certification: Ensure there is at least 1 person on site at all times who has Foodsafe Level 1 Certification or equivalent. If staff members have completed food safety training elsewhere they should submit the name and location of the course(s) they have taken to the health department to confirm whether or not their training is equivalent to Foodsafe Level 1. Not all food safety training courses are equivalent.