Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | April 01, 2015 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 507 | Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: Wet and soiled wiping rags were observed throughout the kitchen. Corrective Action: In between use, wiping rags must be stored in a sanitizing solution (either 100 ppm chlorine, or 200 ppm quats) to prevent bacterial growth and cross contamination.  |
Comments:
Hand washing sink supplied with hot and cold running water, liquid soap and paper towel.
Mechanical dishwashing procedure is satisfactory (low temperature dishwasher, measured at > 50 ppm chlorine)
Temperature logs are being maintained on a daily basis. Recommended to add dishwashing concentration reading to your daily log sheets. Staff test the dishwasher with chlorine test strips daily.
Refrigeration temperatures are satisfactory (<4 degrees C/ 40 degrees F)
Freezer temperatures are satisfactory (-18 degrees C/ 0 degrees F).
Food storage practices appear to be satisfactory.
Sanitation of premises is good.
Maintenance of premises is good.
Thermometers are provided in every cooling unit containing perishable food.
No pests observed at time of inspection.
Equipment, utensils and food contact surfaces are washed and sanitized in a manner that removes contamination.