White Spot Restaurant - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Follow-Up
Inspection date:April 19, 2007
Number of critical violations:2
Number of non-critical violations:  0
Follow-up Required:  Yes

This facility was given a moderate hazard rating.
More information on hazard ratings.

A summary of the violations found during the inspection are listed below.

Code Description
103Critical Repeat Food Not Protected From Contamination - Other Sources
Observation: Bowls and plates still being used as scoops.
Corrective Action: This may potentially contaminate food if food handlers have not washed their hands. Please use a long handled scoop for all food & ice - ideally the scoop should not be stored in the container.
108Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: 1. Dishwasher temp @ 63°C 2. Dipper well not running due to plugged sink. 3. Washed steal inserts - some still contain food residue.
Corrective Action: 1. Needs to be 82°C at the manifold & 71°C on the dishes for proper sanitizing (machine gauge reading 120°C for wash & > 190°C for rinse). Guage may not be accurate or wash temp is too low. Please contact Ecolab for advice. 2. Please ensure dipper well is running or that scoops are rinsed & stored in a clean dry container. 3. Please ensure cleaning is being done properly.