Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | February 17, 2004 |
| 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 |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: improper thawing of high hazard frozen food items; temperature of high hazard foods in long salad deli case exceeds 40 F (center of salad).  |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: stove sits directly on floor and does not have built-in back-splash, castors recommended for cleaning behind and under. |
| 116 | Improper Construction / Maintenance of Establishment Observation: drainboard off of side of triple sink for air drying still not installed; dishes air dryed on rack located above;this is not practical as staff need a ladded to get up to shelf. |
Comments:
all other temperatures in deli and meat department satisfactory. Raw oysters sold; discussed current outbreak relating to consumption of raw BC Oysters; will fax BCCDC Press Release