Observation: Please have Eco -lab rep check the bar glass washer, please increase the temperature of the hi temp dish washing unit
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 27, 2002 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 118 | Other (Specify) Observation: Please have Eco -lab rep check the bar glass washer, please increase the temperature of the hi temp dish washing unit |
Comments:
i Temperature control
13 cooling units checked for temperature control. All units were operating correctly at the time of inspection. Thermometers observed in most of the units. In general the food storage was observed to be satisfactoryat the time of inspection.(food covered and dated, different types of food in different coolers)
ii Sanitation equipment
1. hand wash station equipped with liquid soap and paper towel. 2nd hand wash station is scheduled to be installed in the spring of 2002 .
2. Staff wash room clean and fully equipped
3. Hi temperature dish washing unit not quite reaching the required temperature.(175F observed on gauge and recorded on IR gun )
Please have Eco lab raise the temperature of the rinse cycle to 180F.
4. Bar glass washer sanitizer cycle not operating correctly and the temperature of the wash cycle under the required 130F, please have the Eco-lab representative service the bar glass washing unit.
iii General Comments
1. Ceiling tiles scheduled to be replaced in the spring of 2002
2. Ventilation equipment in the dishwashing area scheduled to be refitted in the spring of 2002.
3. Food Safety Plan in progress. The executive chef expects to finish the FSP for our review in the spring of 2002.
Generally very well organized with special attention given to food safety.
Keep up the good work!