Docs Camp, Docs Camp - Inspection Report

Inspection Information:
Facility Type:Restaurant, Restaurant
Inspection type:Routine, Routine
Inspection date:July 18, 2017 July 18, 2017
Number of critical violations:2, 2
Number of non-critical violations:  0, 0
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
105  Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: Ham, bacon, and sausage were sitting at 12.3C; breakfast had been served more than 6 hours ago. Improper cooling of potentially hazardous foods, such as meat, is the number one cause of foodborne illness.
Corrective Action: Meat was thrown out at time of inspection. Always adhere to the following cooling curve: 60C --> 20C within 2 hours, 20C --> 4C within 4 hours.
108  Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: Hot water sanitizing sink was not at a sanitizing temperature of 77C, as required. The sink was at 45C, which does not allow for dishes to be adequately sanitized.
Corrective Action: Ensure the sanitizing sink is allowed to heat up to 77C prior to use OR use bleach and cold water to sanitize (1 tsp bleach per 1L if water).
105  Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: Ham, bacon, and sausage were sitting at 12.3C; breakfast had been served more than 6 hours ago. Improper cooling of potentially hazardous foods, such as meat, is the number one cause of foodborne illness.
Corrective Action: Meat was thrown out at time of inspection. Always adhere to the following cooling curve: 60C --> 20C within 2 hours, 20C --> 4C within 4 hours.
108  Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: Hot water sanitizing sink was not at a sanitizing temperature of 77C, as required. The sink was at 45C, which does not allow for dishes to be adequately sanitized.
Corrective Action: Ensure the sanitizing sink is allowed to heat up to 77C prior to use OR use bleach and cold water to sanitize (1 tsp bleach per 1L if water).