Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | September 20, 2011 |
Number of critical violations: | 1 |
Number of non-critical violations: | 1 |
Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Sanitizer bucket attached to dishwasher was empty at time of inspection. Corrective Action: Ensure sanitizer bucket to dishwasher is checked daily. (replaced at time of inspection) |
110 | Food Not Protected - General Observation: 1) Container of raw chicken in walk-in cooler observed stored on top of closed bucket of ginger. Corrective Action: 1) Ensure all raw meats are stored on bottom shelves of cooler, separate from produce and other ready-to-eat foods (corrected at time of inspection). |
110 | Food Not Protected - General Observation: 2) Rear door to kitchen was open at time of inspection, without screen in place. Corrective Action: 2) If rear door to kitchen is left open, ensure door is screened. |
Comments:
Other items noted at time of inspection (in compliance):
- Refrigeration temperatures recorded below 4C
- Freezer temperatures recorded -14C
- Liquid handsoap and paper towels provided at handwash sinks
- Test strips provided for monitoring dishwasher sanitizer concentration.
- Temperature logs maintained daily
- Cooked foods hot-holding above 70C.
- Kitchen clean and well organized.