Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 04, 2013 |
| 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 |
| 403 | Critical Cold potentially hazardous foods are stored/displayed at or below 4 degrees C (Sec 14(2)) Observation: One of the line coolers running at 11 degree Celsius. Corrective Action: Refrigeration temperatures must be maintained below 5 degree Celsius. Repair/service the line cooler and start maintaining temperature logs.  |
| 513 | Refrigeration and hot holding equipment has accurate thermometers (Sec 19(2)) Observation: The upright cooler and the freezer in the kitchen has no thermometer in them. Corrective Action: Provide a thermometer in all refrigeration units. |
Comments:
Discussed the results of this inspection with Laurence, the operator of this establishment.
In compliance items:
- All refrigeration units except the line cooler are running below 5 degree Celsius.
- Freezers running below -18 degree Celsius.
- Dishwasher is sanitizing at >71 degree Celsius on the dishes.
- Bleach sanitizer available in a spray bottle.
- Soap and paper towel available on the hand washing station.
- Foodsafe certified food handlers available.
- Food storage practices appear to be satisfactory.
- Food handling practices appear to be satisfactory.
- General maintenance of the facility is satisfactory.
- No signs of any pest infestation.