Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 23, 2009 |
| 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 |
| 118 | Other (Specify) Observation: 1. Bare wood cover installed over ceiling vent pipes. 2. Soy sauce container stored below sink with other cleaning products. 3. Dishwasher sanitizing rinse temperature recorded 70C at plate level. Corrective Action: 1. Paint or seal any bare wood surfaces in restaurant. 2. Store foods and dishes/cutlery separate from cleaning products. 3. Ensure dishwasher sanitizing rinse temperature minimum 71C/180F.  |
Comments:
The following items noted a time of inspection:
- Liquid handsoap and paper towels available at handwash stations = good.
- Refrigeration temperatures monitored daily - maintained at 4C, or below.
- Freezer temperature recorded -18C.
- Foods thawed under refrigeration.
- Foods covered, labelled/ well organized.
- Facility clean and well managed.