Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 31, 2015 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 116 | Improper Construction / Maintenance of Establishment Observation: The flooring upstairs and downstairs in crystal is beginning to wear. Corrective Action: The flooring may eventually need to be replaced as it wears down further in the future.  |
| 402 | Food is protected from contamination (Sec 12(b)) Observation: Some food was prepared downstairs at the time of inspection. Corrective Action: Ensure that no food is prepared downstairs as there is no handwashing in this area. |
Comments:
Premises is very clean and well maintained. Pest control measures in the crawlspace downstairs are much improved, lighting has been added, and almost all of the material stored in this space have been removed to facilitate monitoring if any problems occur in the future in this regard. Thank you for your attention to this item.
Temperature logs at this facility are also very well maintained and include corrective action when readings fall outside of required parameters.
· Food handling practices are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Cooking and/or reheating of potentially hazardous food(s) to 74 degrees C is measured with a thermometer.
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C / 160 degrees F for 10 seconds, measured at the dish).
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· All food storage practices are satisfactory.
· All food observed is received from approved sources.
· No cross connections observed.
· No expired/ old food was observed.
· The Permit is posted with the current owner information.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
· Chemicals are labelled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation; professional cleaning.