Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Follow-Up |
Inspection date: | September 13, 2019 |
Number of critical violations: | 2 |
Number of non-critical violations: | 1 |
Follow-up Required: | Yes |
This facility was given a low hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description |
---|---|
209 | Food not protected from contamination [s. 12(a)] Observation: Raw meat is stored above ready to eat foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness. Corrective Action: Store raw meats below and isolated from ready to eat items and produce. |
302 | Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature. Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications. |
402 | Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Observed employee handling food without adequate washing hands. Corrective Action: Ensure that all employees wash their hands thoroughly with soap and paper towel before handling or preparing any food. Also provide tongs or utensils for the use when handling or plating food. |