Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 20, 2011 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
General observations:
Condiment coolers: <4C
Freezers: <-18C
Hot Holding units: @61C
Food storage practice: adequate
Food handling practice: adequate
Temperature log: up to date
Dishwasher: 3 sinks method using Quats @ 200 ppm
Spray bottle sanitizer available: chlorine >200ppm (should be 100ppm)
Chemical storage:adequate
Dry storage: adequate
Washrooms: soap and paper towel available
Handwashing facilities: soap and paper towel available
General sanitation: adequate
General maintenance: light missing in walk-in freezer
No sign of pests at time of inspection.
Additional comments:
1. Order Quats and chlorine test strips to verify the strength of sanitizers. Chlorine sanitizer in spray bottle should be at 100 ppm and Quats should be at 200 ppm for sanitizing dishes.
Generally the kitchen is well maintained, keep up the good work!