Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | December 18, 2012 |
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 |
116 | Improper Construction / Maintenance of Establishment Observation: Some bare, unfinished wood in the premises - the shelving in the office and the end of the wall separating portions of the kitchen. Corrective Action: Ensure that this bare wood is finished so that it is smooth, non-porous and easily cleanable. |
704 | Written procedures to ensure critical limits are met (Sec 23 (3)(c)) Observation: Hot holding records not present during inspection. Corrective Action: Ensure that hot holding records are used whenever hot holding occurs for the ribs and the 3 compartment bain marie. |
Comments:
Premises is very clean and well maintained. All protective temperatures meet regulatory requirements at time of inspection. Temperature logs are up to date. Dishwasher reaches 50ppm chlorine in the final rinse. 200ppm quats sanitizer buckets are available for utensils and wiping rags. Glass-washer reaches 12.5ppm iodine at time of inspection.