Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | April 29, 2009 |
Number of critical violations: | 0 |
Number of non-critical violations: | 3 |
Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
110 | Repeat Food Not Protected - General Observation: No lids on containers in dry storage room and spices in kitchen. Corrective Action: Provide tight-fitting lids for all containers to prevent against contamination and pests. |
110 | Food Not Protected - General Observation: Raw foods noted above ready to eat foods in the walk in freezer. Corrective Action: Designate a section in the freezer for raw foods that is below and separate from ready to eat foods. |
113 | Repeat Improper Sanitary Facilities Observation: No paper towel dispensers for kitchen handsinks Corrective Action: Provide dispensers for the paper towel rolls for the kitchen handsinks. |
116 | Improper Construction / Maintenance of Establishment Observation: No light covers for the lights in the kitchen. Corrective Action: Provide light covers for the lights in the kitchen. |
Comments:
For next inspection, provide most recent pest control reciepts
Cooling charts will be provided for the next routine inspection. Use the cooling charts to verify that proper cooling methods are followed, if not, alter the procedures accordingly. Food must be cooled from 60 degrees celsius to 20 degrees celsius in 2 hours and from 20 degrees celsius to 4 degrees in 4 hours (60-4 degrees in 6 hours).