Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | December 31, 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 |
| 501 | Equipment/utensils/food contact surfaces are suitable for their intended purpose (Sec 16(a)(l)) Observation: The faucet used for handwashing at this location is too long - so that it is hard for staff to wash their hands without spilling water on the floor, limiting the frequency of handwashing. Corrective Action: Provide a more ergonomic faucet for handwashing for staff but ensure that it can still accomodate the multiple sinks.  |
Comments:
Some additional seating has been provided in this location and the additional dry storage location added last year has now been enclosed. The new area is properly constructed - no concerns noted.
Premises is well maintained.
· Food handling practices are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Cooking and/or reheating of potentially hazardous food(s) to 74 degrees C is measured with a thermometer.
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The manual dishwashing procedure is satisfactory (3 compartment sink method in use with a final rinse chlorine concentration > 100 ppm with water > 45 degrees C/113 degrees F for 2 minutes).
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· Are food storage practices are satisfactory.
· All food observed is received from approved sources.
· No cross connections observed.
· Backflow devices are present.
· No expired/ old food was observed.
· The Permit is posted with the current owner information.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation; professional cleaning.