Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | July 09, 2003 |
| 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: Dirty/used cloths were observed on food contact surfaces. Please ensure all wiping cloths are clean, restricted in use, and stored in approved sanitizing solution (2 tbsp. of bleach per gallon of water.)  |
| 113 | Improper Sanitary Facilities Observation: One handwashing station was supplied with hand-sanitizer instead of liquid soap. Operator will replace with liquid soap immediately. Hand-sanitizer is not an acceptable substitute for proper handwashing. |
Comments:
Great effort has been made to address the concerns from the previous inspection.
Food in coolers is being stored in appropriate containers and food is covered with a tight-fitting lid or plasitc wrap. Some more re-organization was requested (separation of raw meats/fish, cooked starches, and ready to eat foods).
Dry storage area requires some more attention.
No potentially hazardous food was observed at room temperature.
All food contact surfaces were clean.
Staff washrooms were organized and handwashing facilities were present.
Overall improvement noted. Opertator and staff encouraged to continue with improved practices. Hazard rating returned to "Low".
Food Safety Plan and Sanitation Plan to be submitted to inspector by August 11/03.