Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 12, 2013 |
| 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 |
| 116 | Improper Construction / Maintenance of Establishment Observation: There is a small gap against the wall adjacent to the handsink. Corrective Action: Seal the counter to the wall at this gap so that any splashes from the handsink do not run down the gap.  |
| 116 | Improper Construction / Maintenance of Establishment Observation: The lid for the large rubbermaid container for the chicken is cracked and needs to be replaced. Corrective Action: Replace the lid for this container. |
Comments:
Premises is clean and well maintained.
· Food handling practices are satisfactory.
· Handwashing facilities 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.
· Cooling of potentially hazardous food(s) is done within proper temperature and time requirements.
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse chlorine concentration is > 50 ppm).
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· Are food storage practices are satisfactory.
· All food observed is received from approved sources.
· No cross connections observed.
· Backflow devices are present.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· At least one staff on site has Foodsafe training at time of inspection.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
· Chemicals are labeled 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.