Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | August 30, 2006 |
Number of critical violations: | 1 |
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 |
108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Sanitizing rinse for dishwashing not at proper concentration for adequate time (Chlorine 100ppm / QAC 200 ppm / Iodine 12.5ppm). Corrective Action: Operator contacted a service tech. during the inspection to have the unit fixed. A temporary sanitizing station will be used for sanitizing dishes until the unit is working properly. |
110 | Food Not Protected - General Observation: Food products stored directly on floor in walk-in cooler. Corrective Action: Ensure all food is stored off of the floor to facilitate cleaning and prevent contamination of food - corrected during inspection. |
113 | Improper Sanitary Facilities Observation: No soap or paper towels available at the bar handsink. Corrective Action: Liquid soap and paper towel must be provided. |
Comments:
All cooler temperatures are satisfactory (must be monitored and recorded daily).
General maintenance and cleanliness of facility is satisfactory.