Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 25, 2015 |
| Number of critical violations: | 1 |
| 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 |
| 404 | Critical Hot potentially hazardous foods are stored or displayed above 60 degrees Celsius (Sec 14(2)) Observation: Hot holding unit was measured at 56 degrees C. Corrective Action: Ensure all hot holding units can maintain product at a temperature of 60 degrees C or higher.  |
| 505 | Food premises maintained in a sanitary condition (Sec 17(1)) Observation: Large amount of food debris and grease buildup under the grill area in the back of the kitchen. Corrective Action: Remove food debris and grease from under the equipment, clean and sanitize all hard to reach ares. Clean this area on a regular basis to prevent accumulation of food in the future. |
Comments:
Hand washing sink supplied with hot and cold running water, liquid soap and paper towel.
Mechanical dishwashing procedure is satisfactory - chlorine concentration at > 50 ppm
Temperature logs are being maintained on a daily basis.
Refrigeration temperatures are satisfactory (<4 degrees C/ 40 degrees F)
Freezer temperatures are satisfactory (-18 degrees C/ 0 degrees F).
Food storage practices appear to be satisfactory.
Thermometers are provided in every cooling unit containing perishable food.
No pests observed at time of inspection.
Equipment, utensils and food contact surfaces are washed and sanitized in a manner that removes contamination.
Potentially hazardous food being stored at room temperature was time stamped and being discarded after 2 hours.