Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | October 11, 2001 |
Number of critical violations: | 0 |
Number of non-critical violations: | 0 |
Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Temperature Control
1) walkin cooler at 4c
2) upright freezer in backroom at 18c
3) 2 condiment type prep tables at 4c
4) sauce table by grill at 60c or greater, all items checked for temperature control satisfactory
Sanitation Equipment
1) staff washroom clean and equiped with liquid soap, tissue etc
2) dishwasher out of operation due to servicing at time of inspection
3) corp sanitation and food safety plan in place and operation
4) bleach in clearing area for disinfection of food prep areas
Food Storage
1) food in walkin well marked and organized to prevent cross contamination
2) thermometers in the majority of cooling units
3) please avoid storing boxes of food/pans directly on floor of walkin and day storage area
No major concerns at the time of inspection keep up the good work!