Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | February 25, 2010 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
No chlorine in the commercial dish washer and no more chlorine available.
Requested to purchase some household bleach in the short term.
Pre-rinse with a 50ppm bleach solution and use bleach until your chlorine sanitizer in the dishwasher until your regular product arrives.
(correct sanitizer delivered and installed within 1 hour of the inspection)
(50ppm observed at the time of inspection)
Please ensure to place your wiping cloths in the sanitizing solution. (quats or chlorine) (corrected Feb 25)
Ensure to closely monitor the temperature in the walk in cooler. It appears to be struggling to maintain food in the proper temperature range.
(All temperatures observed in the correct range Feb 25)
Recommend using the slow time of day (2.45pm) to catch up on the general cleaning and clutter. (Much better next day Feb 25, premise is being completely renovated after the Olympics)
All hand washing stations were fully equipped at the end of the inspection and at the time of the follow up inspection.
All concerns were corrected in a prompt, professional manner. Thanks.