Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | September 27, 2013 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
The following items completed since last inspection:
- Grease trap installed
- Dishwasher installed
- Raw meats stored on bottom shelf of refrigerator
- Drainboard and bus pans provided for placement of dirty dishware.
The following items noted at time of inspection (in compliance with regulations):
- Dishwasher provides 100ppm chlorine in sanitizing rinse
- Bleach in spray bottles provided for sanitizing food contact surfaces
- chlorine test strips provided for monitoring sanitizer concentration
- Liquid handsoap and paper towels provided at handwash sinks
- Refrigeration temperatures recorded 4C, or colder
- Food in refrigerated prep table recorded 4C
- Cooked foods hot-holding above 71C
- Freezer temperature recorded -20C
- Temperature logs maintained
- Foodsafe certified staff on-site
- Permit posted in view of the public
- All food and equipment stored a minimum of 6 inches up off floor
- Menu items served on disposable single-service dishware (enchilada plates and drinking glasses are the only common dishware provided)
- Kitchen clean and well organized.