More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 15, 2013 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| 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 |
|---|---|
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Dishwasher uses a chlorine solution for sanitizing.The sanitizing concentration during the final rinse cycle was 0 ppm. Corrective Action: The sanitizing cycle should be between 50-100 ppm. Please ensure all dishware, glassware and utensils are manually sanitized in bleach and water solution of 100 ppm. Dishwasher must be repaired immediately.  |
| 110 | Repeat Food Not Protected - General Observation: Flour bags are being stored on the floor. Corrective Action: Please ensure all foods are kept at least 6 inches above the floor to prevent contamination and pest harbourage. |