Edgewater - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 21, 2009 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: There was no measurable concentration of disinfectant in the dishwasher.
Corrective Action: The chlorine concentration should be at least 50ppm. Have this unit serviced immediately. In the mean time, manually sanitize dishware.
 |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils
Observation: Many of the shelves in the bar area are made of bare wood and are used to store glassware.
Corrective Action: Refinish the bare wood surfaces so they are smooth, non-porous and easily cleaned.
|
| 116 | Improper Construction / Maintenance of Establishment
Observation: The hood over the grill is overdue for servicing.
Corrective Action: Have the hood serviced.
|
Comments:
Observations:
Food storage is good, hand wash stations are equipped with liquid soap and paper towel, general sanitation is acceptable, all refrigerator temperatures met regulatory requirements, there are no signs of pests, sanitizer spray bottles measured 100ppm chlorine, all equipment is stored off the floor, temperature record keeping is good, overall the maintenance is good.