Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | December 17, 2009 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 108 | Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Bleach sanitizer is available in the facility but there is no detectable sanitizer in the sanitizer bucket. The test strips to monitor the sanitizer concentration are available, but are not being used. Corrective Action: 100 ppm bleach must be used to sanitize all food contact surfaces. Sanitizer test strips must be used to measure and record the bleach concentration each time the new solution is made.  |
Comments:
Following items has been corrected from the last inspection report:
1. A paper towel dispenser has been provided at the front bar.
2. Sanitizer measuring test strips provided but not being used.
3. A food thermometer provided, the operator to provide the temperature verification records for the cooling rates for the cook-chill items.
4. The temperature logs being maintained.
Operator to submit an updated copy of the food safety and sanitation plans as soon as possible.