Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | December 17, 2013 |
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 |
116 | Improper Construction / Maintenance of Establishment Observation: The grout in the of the kitchen is deteriorating - next to the mop sink and in the dish pit area. Corrective Action: Please re-finish or re-grout these areas. |
116 | Improper Construction / Maintenance of Establishment Observation: The floor in the kitchen was a little greasy today, also some grease spill clean up "kitty litter" material was noticed near the deep fryer and next to the mop sink. Corrective Action: Please make sure that staff are fully cleaning up any spills and that the method of cleaning the floor removes all the grease. |
116 | Improper Construction / Maintenance of Establishment Observation: Some of the lights in the downstairs do not have covers - it is possible that the lights are "shatter resistant". Corrective Action: Provide the specs,or provide the covers. |
116 | Improper Construction / Maintenance of Establishment Observation: A check valve is required for the water line on the outside wall in the loading area downstairs. Corrective Action: Please provide a check valve for the water line on the outside wall in the loading area downstairs. |
402 | Food is protected from contamination (Sec 12(b)) Observation: A full insert of sauce vierge is stored at room temperature to ensure that the olive oil is liquid Corrective Action: Discarded at time of inspection. Please have the chef of christines change the process for making the sauce vierge to ensure that the food is not left out at room temperature for extended periods and that there is control over this process. |
Comments:
to ensplease have the chef of christines change the process for making the sauce vierge to ensure that the food is not left out at room temperature for extended periods and that there is control over this process.