Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Initial |
Inspection date: | July 07, 2010 |
Number of critical violations: | 0 |
Number of non-critical violations: | 0 |
Follow-up Required: | Yes |
Violations:
No violations were found during the inspection
Comments:
Prior to opening, ensure that the following are completed:
All coolers, freezers and hot holding units are capable of maintaining protective temperatures (4C, -18C and 60C respectively.
Ensure temperature logs are recorded daily that indicate the temperature of all cooling and hot holding units as well as the temperature of the sanitizing rinse for the dishwasher (or by using a chemical test strip in the case of a chemical dishwasher).
Ensure that all surfaces in the kitchen area are smooth non-porous and easily cleanable. All floor-wall junctions are to be properly sealed. Wall areas that contain uncleanable wiring must be covered with a cleanable surface or sealed off from access from debris, food particles etc.
Refinish the bare wood in the recycling area so that it is smooth, non-porous and easily cleanable.