Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 02, 2014 |
| 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 |
| 118 | Other (Specify) Observation: Temperature logs are not being maintained. Corrective Action: Resume maintaining temperature logs for all refrigeration, hot holding and freezing units. Also monitor and record dishwasher rinse temperature daily.  |
| 513 | Refrigeration and hot holding equipment has accurate thermometers (Sec 19(2)) Observation: Thermometers missing in some of the refrigerators. Corrective Action: Provide thermometers in all the cooling units. |
Comments:
Routine inspection. Discussed the results of this inspection with Farser Carey, restaurant manager.
In compliance items:
- Refrigeration temperatures are 4 degree or below.
- Freezer temperatures are below -18 degree Celsius.
- Hot holding temperatures >60 degree Celsius.
- High temperature dishwasher is reaching > 71 degree Celsius on the dishes.
- Hand washing facilities are satisfactory. The operator is advised to ensure that the recycling containers are not impeding the access to hand washing station in the back kitchen.
- Food safe certified food handlers available.
- Quat sanitizer available.
- General maintenance is satisfactory.
- Food storage practices appear to be satisfactory.
- Food handling practices appear to be satisfactory.
- No signs of pest infestation.