Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Follow-Up |
Inspection date: | February 06, 2004 |
Number of critical violations: | 4 |
Number of non-critical violations: | 3 |
Follow-up Required: | Yes |
This facility was given a moderate hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description |
---|---|
102 | Critical Food Not Protected From Contamination - Micro Observation: - Store raw meats below ready-to-eat foods (in lower shelves). |
105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: - Rice (cooked) found at room temperature - discarded. |
108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: - Wiping rags to be kept in bleach solution (minimum concentration of 100ppm 1 oz. bleach per gallon of water). - Walls around dishwashing area to be repaired and re-finished. (New panelling has been ordered - 2 months). |
109 | Critical Other (Specify) Observation: - Mechanical dishwasher - final rinse is good. |
110 | Food Not Protected - General Observation: - Cover ALL food is in refrigeration units (eg. raw meats). - Do not use garbage bags for store/cover potentially hazardous foods in coolers or freezers. Use food-grade material. - Keep all foods stored a minimum of 6" off the floor. |
116 | Improper Construction / Maintenance of Establishment Observation: - Backsplash on handwashing sink and caulking/sealing needs repair - 2 months. - Protective light shields are still missing from previous inspection. |
118 | Other (Specify) Observation: - Cooler temperatures all measured below 4C. - Staff washroom supplied with liquid soap and paper towels. - Cuttings boards sanitized between uses. - Draft a Food Safety Plan and Sanitation Schedule for your restaurant. |