Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 11, 2005 |
| 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 Repeat Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Wiping cloths are not clean, not restricted in use, and not stored in approved sanitizing solution in food prep area. (Service area had sanitizing solution 100ppm chlorine with wiping cloths = good!) Corrective Action: Sanitizing solution (Chlorine 100ppm or QAC 200 ppm) with wiping cloths must be kept in a separate container, monitored with test strips and changed every 2 hours - prepared at time of inspection.  |
Comments:
Inspection 11/03/05 at 8:30pm
Other areas noted at time of inspection.
-facility is well-organized.
-FoodSafe certified staff = good!
-all refrigeration units including deli display are <4C = good!
-hot holding (soup) was >60C =good!
-final sanitizing rinse in dishwasher at appropriate temperature - internal temp on thermometer ~74C at time of inspection and gauge >180F - good!
-permit posted in view of public - good!
***Start using Sanitation Log and Temperature Log on a daily basis (template provided with report).