Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 02, 2012 |
| 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: Discussed with the manager the procedure to take hot holding temperatures in the front hot holding case. The hot food is probed with the step thermometer and the thermometer is cleaned with water and wiped with the paper towel after use. Corrective Action: Please sanitize the thermometer before probing the food ( alcohol swabs can be used). Wash the probe with soap and rinse with clean water after each use.  |
Comments:
In compliance items:
Refrigeration temperatures are below 4 degree Celsius.
Hot holding temperatures are above 60 degree Celsius.
The mechanical dishwasher sanitizing at > 71 degree Celsius on dishes.
200 ppm quat sanitizer available in the spray bottles.
Except for some missing days, temperature monitoring and recording is being done.
All refrigerators with perishable food items have their own thermometers.
Soap and paper towel available at the hand washing sink.
General maintenance of facility is satisfactory.
Food safe certified food handlers available.
Food handling procedures appears to be satisfactory.
Food storage practices appear to be satisfactory.
No signs of any pest infestation.
Please ensure that the temperature logs are completed every day.