Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | September 01, 2005 |
Number of critical violations: | 2 |
Number of non-critical violations: | 3 |
Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: All potentially hazardous foods are not stored under refrigeration (4ºC / 40ºF or less ). Corrective Action: Cold line inserts in unit next to pizza oven are above 4 degrees C if container filled to top. Do not fill containers to top, and discard any potentially hazardous items held above 40 degrees more than 2 hours. Stainless inserts may conduct cold better than other materials. Include cold line instert temperatures in daily monitoring logs. |
108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Sanitizing rinse for dishwashing not at proper concentration for adequate time (Chlorine 100ppm / QAC 200 ppm / Iodine 12.5ppm). Corrective Action: Chlorine concentration in final rinse borderline, increase and monitor with chlorine test strips. |
110 | Food Not Protected - General Observation: Food not protected during storage, Corrective Action: Do not store items in Bar Ice intended for drinks. |
113 | Improper Sanitary Facilities Observation: Staff bathroom fan not working; self closing door hinge required. Corrective Action: (no corrective action) |
116 | Improper Construction / Maintenance of Establishment Observation: Kitchen air ducts, walls, ceiling tiles and & fans need cleaning. Staff bathroom walls need finishing. Cleaning under and around equipment required. Corrective Action: Annual shut down for large project cleaning scheduled for October. |
Comments:
Good temperature monitoring logs maintained.