Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | May 26, 2014 |
Number of critical violations: | 0 |
Number of non-critical violations: | 0 |
Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
The following item has been corrected from previous inspection:
-Refrigeration units have working thermometers. Please ensure temperature logs are maintained.
Observations:
-Food in display coolers <4C.
-Food in preparation coolers <4C.
-Soup hot holding >60C. Rotisserie chickens were taken fresh out of the oven, hot holding temperatures could not be checked.
-Mechanical dishwasher final rinse temperature measured at 77C at plate surface.
-3 compartment sink available for pot washing. Quats sanitizer concentration measured at 200ppm.
-Sanitizer spray bottle labelled and available for use. Chlorine concentration measured at 200ppm.
-Hand sink available for use and stocked with soap, warm water and single-use paper towel.
-Food handling practices: adequate.
-General sanitation: adequate.
-General maintenance: adequate.
-No sign of pest activity at the time of inspection.