Dups Burritos - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	April 29, 2009
Number of critical violations:	1
Number of non-critical violations:	1
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
106	Critical Repeat Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Hot holding items are not re-heated to 74 degrees celsius before hot holding at 60 degrees celsius Corrective Action: Ensure all foods stored on the hot holding line are re-heated prior to hot holding.
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Cardboard inserts are used below the fryers to store utensils. Corrective Action: Remove all carboard containers used to store utensils and replace them with ones that are easily cleanable.
112	Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Potatoes are stored on the floor in a cardboard container. Corrective Action: Store potatoes either off the floor or provide a waterproof, easily cleanable container for them.

Comments:

All cooling temperatures meet regulatory requirements.
Premises generally well maintained.
Temperature logs are complete and up to date.
Dishwasher reaches 50 ppm chlorine as required.