Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Follow-Up |
Inspection date: | May 28, 2013 |
Number of critical violations: | 1 |
Number of non-critical violations: | 2 |
Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
302 | One staff has FOODSAFE in Operators absence (Sec 10 (2)) Observation: The only food handler working in the store does not have food safe level 1 training. Corrective Action: There must be at least one person with food safe level 1 training working in the store. |
507 | Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: Employees not aware of correct ware washing and sanitizing procedures. Corrective Action: Three step ware washing procedure explained to the food handler working at the time of this inspection. 200 ppm quat sanitizer available from the dispenser. Please note that this is a reoccurring critical violation. Any repeated violation of similar nature in the future may result in a violation ticket. |
513 | Refrigeration and hot holding equipment has accurate thermometers (Sec 19(2)) Observation: Thermometer in the walk in cooler is broken. Corrective Action: Replace the thermometer in the walk in cooler |
Comments:
Follow up inspection to verify the sanitizing procedures for the food contact surfaces.
The operator not available at the time of this inspection.
Spoke with Tom, the only food handler working in the store.
Tom does not have food safe level 1 training and he was not ware of the correct ware washing procedures and safe food storage temperatures. Explained to Tom the three step ware washing and sanitizing procedure.
At the time of this inspection, the sanitizer dispenser on the two compartment sink was providing >200 ppm quat sanitizer.