Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Follow-Up |
Inspection date: | February 25, 2014 |
Number of critical violations: | 1 |
Number of non-critical violations: | 1 |
Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
118 | Other (Specify) Observation: The beer cooler in the backside bar is running at 10 degree Celsius. No potentially hazardous foods stored in this cooler. Corrective Action: Repair the cooler to get 4 degree Celsius or less temperature of put up a sign on each door advising the staff to not use this cooler to store any perishable foods. |
507 | Critical Repeat Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: Uncorrected Critical Violation- The high temperature dishwasher is still not reaching 71 degree Celsius on the dishes. The chef advises that a technician has already done repairs to the booster and the dishwasher is expected to reach to the required temperatures. The final rinse gauge is reading 90 degree Celsius. Corrective Action: The dishwasher must be able to reach 71 degree Celsius on the dishes. This remains a critical uncorrected violation. Please note that failing to sanitize the food contact surfaces can result in a $230 violation ticket. The operator must manually sanitize all the dishes after running through the dishwasher. |
Comments:
The following items from the previous routine inspection to be verified at the next follow up:
- Storage procedures for vacuum packed fish- Vacuum packed fish should be immediately frozen.
- Thermometers in the coolers.
- Handling procedures for the ladles and knives on the food preparation line.