More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 17, 2008 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
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 |
|---|---|
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Dishwasher has been broken and already sent out for repair. Only 2 compartment sink is available. Corrective Action: Temporarily use the 2 compartment sink for washing and rinsing. Then use a bucket for sanitizing purpose. Proper dish washing procedures: wash with detergent and 45°C water, then soak dishes in 1 oz bleach / gallon of water solution for 2 minutes. Then air dry (gone through and explained the procedures with operator).  |
| 113 | Repeat Improper Sanitary Facilities Observation: No single use paper towel is available (i.e. dispenser) at the hand washing station on the drink side. Corrective Action: Hot/cold running water, liquid soap in the pump type dispenser and single use paper towel must be available at all hand wash stations. |