Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | September 20, 2004 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Outstanding form previous inspection 13/09/04. 1.Refrigerated storage equipment not properly maintained. Walk-in cooler requires attention by Sept2005 - floors, walls, ceilings, require re-panelling. 2.Shelves in walk-in cooler require replacement by Sept2005.  |
Comments:
Inspection 20/09/04 at 1pm
Areas addressed from previous inspection.
105.1.All potentially hazardous foods are maintained at or below 4ºC /40ºF, as required.
105.2.All cooked sauces cooled in shallow pans to 4ºC / 40ºF or less within 2 hours.Food Safety Plan approved 20/09/04.
108.1.Dishwasher repaired - final rinse has 100pm chlorine solution, as required.
108.2.All wiping cloths are clean, restricted in use, and stored in approved sanitizing solution.Sanitizing solution (100 ppm chlorine) with wiping cloths is kept in a separate container and changed every 2 hours.
116.1.Equipment cleaned and some repainted in food prep area.
116.2.Cleaning done to walls/floors esp. under equipment and flooring replaced in food prep area.
116.3.Clutter removed from food prep area.
130.Revised Sanitation Plan approved 20/09/04.
Other areas noted at time of inspection.
-Hot holding >60C - good!
-Walk-in cooler and all refrigerators <4C - good!
-Handbasin in food prep area equipped with liquid soap and paper towels and being used by foodhandlers at time of inspection-good!