White Spot Restaurant - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:March 07, 2018
Number of critical violations:1
Number of non-critical violations:  2
Follow-up Required:  No

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

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

Code Description
106Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
Observation: (CORRECTED DURING INSPECTION) Quinoa in crock pot had an internal temperature of 50°C. Quinoa had been prepared at 07:00 (over 3 hours ago).
Corrective Action: Operator agreed to discard quinoa. In the future, use the correct insert for the hot-holding unit to ensure foods are held at 60°C or above. This will prevent the growth of pathogenic bacteria.
115 Repeat Inadequate Insect / Rodent Control
Observation: Rodent droppings observed in dry storage.
Corrective Action: Remove droppings and monitor for further signs of rodent activity. Elevate foods in soft containers (e.g. flour) to higher shelves to protect foods from contamination.
116 Improper Construction / Maintenance of Establishment
Observation: Knife rack was dirty
Corrective Action: Knife rack should be cleaned and sanitized.