Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | March 09, 2012 |
Number of critical violations: | 0 |
Number of non-critical violations: | 3 |
Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
110 | Food Not Protected - General Observation: Raw ground beef is stored above ready to eat foods in the half size freezer in the kitchen. Corrective Action: Reorganize the cooler so that raw foods are always stored below and/or separate from ready to eat foods. Designate a space in the freezer for the raw foods to avoid this situation in the future. |
112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: A hydrogen peroxide sanitizer is used in the kitchen to clean food contact surfaces. Corrective Action: Please use an approved sanitizer for food contact surfaces: either 100ppm bleach, 200ppm quats or 30ppm iodine are acceptable. These solutions should be periodically tested with test strips to verify that they are maintained at the proper concentration. |
118 | Other (Specify) Observation: Hot holding for soups is not monitored. Corrective Action: Ensure that soups are properly prepared and monitored. This should include initially reheating them to 74C and then hot holding them at 60C or above. This should be verified with a probe thermometer and recorded as part of the daily temperature monitoring log sheet. A probe thermometer was provided at the time of inspection for this purpose. |
Comments:
Premises is very clean and well maintained. All protective temperatures meet regulatory requirements at time of inspection, dishwasher reaches required sanitizing rinse temperature. Temperature logs are complete and up to date with the exception of item 118 noted above. Chili is now prepared on site using the induction element - the permit for this establishment restricts any frying of foods that produces grease laden vapours, please consult this office if any additional items will be added to the menu that may produce grease laden vapours (such as frying bacon or cooking meat.