Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | October 28, 2010 |
| 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 | Repeat Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: The floor in the upstairs dry storage area has a grease build up. Since the last inspection, some clean up efforts have been done to remove unnecessary items from this area, but a lot of work is needed to improve cleanliness and storage practices in this area. Corrective Action: A plan must be made to refinish the floor with an easily cleanable surface. No food boxes should be stored on the floor.  |
Comments:
The following items from the previous inspection report has been corrected:
1. The dishwasher is sanitizing at >50 ppm chlorine concentration. The operator to start maintaining the sanitizer concentration logs.
2. The food intended for the personal consumption has been removed from the freezer.
3. A new thermometer has been provided in the walk in cooler.
4. Some clean up has been done in the upstairs area, but a lot more still needs to be done to remove the unnecessary junk from this area. The operator is advised to ensure that no food packs/containers are stored on the floor and the floor cleaned of the grease. A plan must be made to provide an easily cleanable finishing on the floor.
5. The chest freezer in the kitchen has been defrosted.
6. The floor in front of the walk in cooler has been repaired.
7. The kitchen is comparatively grease and dirt free at the time of this inspection. Some more cleaning is needed on the wire shelves of the walk in cooler.
8. The raw meat storage practices in the walk in cooler has been corrected.