Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 01, 2010 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 110 | Food Not Protected - General Observation: At the time of this inspection a blue cheese dispensing bottle was observed at being stored at the room temperature. Corrective Action: The operator must ensure that all potentially hazardous foods are stored at < 4 Degree Celsius.  |
| 118 | Other (Specify) Observation: Temperature records are not being maintained. Corrective Action: Please maintain temperature records as per your food safety plan. |
Comments:
Following items observed/discussed at the time of this inspection:
1. The dishwasher is sanitizing at more than 82 Degree Celsius at the manifold.
2. All temperatures are meeting health requirements.
3. Sanitizer spray bottles have >200 ppm quat sanitizer concentration.
4. All the fridges are equipped with the thermometers and a digital probe thermometer is available.
5. General sanitation and maintenance is satisfactory.
6. The operator to submit a written food safety plan to serve donairs/kebabs for approval. The food safety plan must reflect all the critical steps in the VCH guidelines.