Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | January 31, 2007 |
Number of critical violations: | 0 |
Number of non-critical violations: | 4 |
Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
110 | Food Not Protected - General Observation: Quat sanitizer concentration in spray bottles measured at > 400 ppm. Corrective Action: Quat sanitizer concentration must be 200 ppm; concentrations above this level require rinsing. |
113 | Improper Sanitary Facilities Observation: The paper towel dispenser is missing at the handsink near the wood oven. There was no soap available in the public washrooms. Corrective Action: Ensure that both soap and paper towel is available at all handsinks at all times during operation. |
115 | Inadequate Insect / Rodent Control Observation: There are large openings under the door in the receiving area which could allow for entrance of pests; there was no sign of pests at the time of inspection. Corrective Action: Ensure all openings are properly sealed; this should be completed prior to the summer months. |
116 | Improper Construction / Maintenance of Establishment Observation: There is food debris in hard-to-reach areas of the kitchen such as behind the prep cooler. The plastic covering inside the microwave is broken/ hanging down. Corrective Action: Ensure that all areas of the kitchen are thoroughly cleaned on a regular basis. Microwave must be repaired. |
116 | Improper Construction / Maintenance of Establishment Observation: There is a leak under the 3-compartment sink; pan beneath the leak is almost full with very dirty, stagnant water. Corrective Action: Leaking plumbing must be repaired, ensure water is removed on a daily basis. |
Comments:
Additional items noted at the time of inspection:
Staff appear to be following proper procedures for reheating of food and temperatures are being monitored and logged regularly.
Mechanical dishwasher operation is good; rinse temperature > 82 degrees Celsius.
All cooler and freezer temperatures are satisfactory.
Wiping clothes are being stored in a sanitizer solution when not in use - good.