Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | August 23, 2011 |
Number of critical violations: | 0 |
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 |
110 | Food Not Protected - General Observation: Some of the food buckets in the dry storage area did not have lids. Corrective Action: Dry storage area should not have any open food. This was corrected during inspection. |
110 | Food Not Protected - General Observation: Temperature logs are not maintained for all coolers and freezers. Corrective Action: Resume monitoring temperatures of all refrigeration and freezer units, record temperatures at least twice daily in a log. Ensure that logs are available during next inspection. |
110 | Repeat Food Not Protected - General Observation: None of the food in the walk-in cooler is dated. Corrective Action: Ensure that food is properly labeled with date to ensure adequate rotation. |
116 | Improper Construction / Maintenance of Establishment Observation: The facility is due for a thorough cleaning. Corrective Action: Conduct a top to bottom cleaning of the kitchen. Ensure that all shelves, walls, floors and counters are thoroughly cleaned. Pay special attention to areas that do not routinely get cleaned: including behind and under equipment, metal shelves in the walk-in coolers, handles for all line coolers and doors etc. A follow-up inspection will be conducted in 1 week. |
Comments:
Items Corrected from December 8, 2010 report:
1. New shelves in the walk-in cooler have been installed - most products are now 6 inches off the floor. A couple additional shelves still need to be installed.
2. Fluorescent lights in the dishwashing area now have shatterproof covers.
Outstanding items: None.
General Observations:
1. All temperatures met regulatory requirements.
2. Coolers have thermometers.
3. Hand washing station had soap and paper towel.
4. Sanitizing bucket with bleach solution noted for storage of wiping cloth.
5. Dishwasher final rinse temperature measured 71C at plate.
6. Foodsafe Level 1 Certified person on site during inspection.
7. No signs of pests during inspection.