Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 22, 2010 |
| Number of critical violations: | 0 |
| 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 |
| 110 | Repeat Food Not Protected - General Observation: The scooping jug for the ice machine is being stored on the top of the ice machine in a high employee traffic area. Corrective Action: Please store the ice scooping jug in a clean container and away from any potential contamination ( sneezing employee).  |
| 113 | Repeat Improper Sanitary Facilities Observation: The hand sinks at the bar are not equipped with soap and paper towel. Corrective Action: The hand sinks at both the bars must be equipped with soap and paper towel. |
Comments:
General observations:
1. This is the first routine inspection after renovations at this facility. At the time of this inspection, the food preparation for the first dinner service after the renovations has been started.
The renovations has been done according to the approved plans except the fact that the proposed additional hand sink has not been installed in the front service/cooking area. There are already two existing hand wash stations on the both sides of the cooking line; therefore an additional sink is not required as far as the convenience for the hand washing is concerned. The operator however is reminded to keep all the hand wash stations accessible to the food handlers all the times and not to use the exclusive hand stations for any other purposes.
2. Both the glass washers are sanitizing at 12.5 ppm iodine.
3. The high temperature dishwasher is sanitizing at >71 Degree Celsius as measured at the dishes.
4.The floor in the kitchen has be finished with epoxy.