Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | February 25, 2010 |
Number of critical violations: | 2 |
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 |
105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Gravy was found in the walk-in that measured internal temp 19C and cooling procedure was not being monitored. Corrective Action: Head chef advised to monitor cooling times to ensure that temperatures are brought from 60C to 20C within 2 hours and from 20C to 4C within 4 hours. |
108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Concentration of quat sanitizer tested zero. Corrective Action: Concentration of quat must be 200ppm to achieve adequate sanitization. This was corrected at time of inspection. |
110 | Food Not Protected - General Observation: Raw meats were stored above cooked products in walk-in cooler. Corrective Action: To avoid cross contamination, all raw meats must be stored below cooked products and produce. |
Comments:
Inspection conducted by Kelcey Watts and John Pickles at 7:15pm on February 25th.
General Observations:
1. Hand washing stations were equipped.
2. Refrigeration temperatures were <4C.
3. Hot holding foods measured surface temperatures of 55-56C. Staff asked to turn up temperature to ensure foods are kept at 60C.
4. Temperature logs were up-to-date.
5. Final rinse of dishwasher tested 73C.