Edgewater - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	September 10, 2008
Number of critical violations:	2
Number of non-critical violations:	1
Follow-up Required:	Yes

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: Cutting board (on prep counter) and counters are not sanitized regularly. Corrective Action: An approved sanitizer must be used on all food contact surfaces (chlorine at 100 ppm). Wiping clothes must be kept in an approved sanitizer when not in use.
115	Inadequate Insect / Rodent Control Observation: Back door to the kitchen is left open. Corrective Action: Door must be kept closed or screen put in place to prevent pest access.
122	Critical Inadequate Food Safety Plan Observation: There is no food safety plan or sanitation plan for this facility. Corrective Action: Food safety and sanitation plans must be submitted prior to reopening in December.

Comments:

Additional items that were noted/discussed at the time of inspection:
1. All cooler temperatures are good (<4C) and temperature logs are being maintained.
2. General cleanliness of the facility is good, ensure prep cooler inserts are thoroughly cleaned and sanitized at the end of each use.
3. Food storage is good - raw meat products are stored separate or below ready-to-eat food.
4. Handsinks are properly stocked with soap and paper towel and have hot and cold running water.
5. It is recommended that the Chef take a FoodSafe Level II course.