Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | October 22, 2012 |
| 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 |
| 603 | All employees refrain from smoking in the food prep/processing/storage areas (Sec 21 (2)) Observation: Observed the operator smoking inside the kitchen. Corrective Action: First Warning: As per Section 21(1) of Food Premises Regulation, no food handlers should smoke in the premises or in the food preparation or storage area. The operator verbally warned to refrain from smoking inside the premises. Any future infraction of similar nature may result in a $230 violation ticket.  |
Comments:
Follow up inspection. Met with Kike at the time of this inspection.
The following items from the pervious routine inspection has been corrected:
- The hot holding temperature of rice is above 60 degree Celsius. As per information provided by the operator, all the hot held items are first reheated in the oven and then put into the hot holding unit.
- The brooms hanging over the dough machine has been removed and the location of brooms has been changed.
- The front bar floor is relatively clean this time. Some greasy material still observed on the floor in front of the glass washer. A continued cleaning attention is needed in this area.
- Food containers are not being stored on the floor in the walk in cooler this time. However, the floor and the walls have not yet been properly cleaned and a grease build up is still apparent. Increase the frequency of cleaning in the walk in cooler.
- Temperature logs are available for the main walk in cooler and front line coolers. Please add daily dishwasher rinse temperature and hot holding temperatures to the daily log.