Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | June 28, 2011 |
Number of critical violations: | 0 |
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 |
110 | Repeat Food Not Protected - General Observation: Temperature logs are not being maintained. Corrective Action: Temperature logs should be maintained. |
110 | Food Not Protected - General Observation: The ice machine interior has visible mold growth. Corrective Action: Clean and sanitize the ice machine. Increase the frequency of ice machine cleaning/sanitizing. Target completion - 2 days from the date of this inspection. |
116 | Improper Construction / Maintenance of Establishment Observation: Many items not related to the day to day operation of the food premises are being stored on the premises. Corrective Action: Please remove from the premises any items not required for the day to day operation of the restaurant. |
116 | Improper Construction / Maintenance of Establishment Observation: The floor surface underneath the 2 compartment sink has cracked. The supports underneath the grease trap are made of raw wood ( not easily cleanable). Corrective Action: The floor in the kitchen should be refinished/sealed to make it easily cleanable. The raw wood supports must be removed and replaced with a smooth, impervious and easily cleanable material. |
Comments:
In compliance items:
1. All temperatures are meeting health requirements.
2. The dishwasher is sanitizing at more than 50 ppm chlorine concentration in the sanitizing cycle.
3. The glass washer is sanitizing at more than 12.5 ppm iodine concentration in the sanitizing cycle.
4. Wiping clothes are being stored in the bleach solution.
5. The sanitizer dispenser is providing 200 ppm quat solution.
6. Food Safe Level 1 certified food handler present.
7. Food storage practices are satisfactory.
8. No concerns identified with the food handling practices.
9. The hand washing stations are equipped with soap and paper towels.