Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 13, 2014 |
| 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 |
| 507 | Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: The bar glass washer is not providing 12.5 ppm iodine in the rinse cycle. Corrective Action: Repair the glass washer to get 12.5 ppm iodine in the rinse cycle. Do not use this glass washer until repaired.  |
| 513 | Refrigeration and hot holding equipment has accurate thermometers (Sec 19(2)) Observation: Upright cooler does not have its own thermometers. Corrective Action: Please make sure all the coolers are equipped with their own accurate thermometers. |
Comments:
First routine inspection of this facility under new ownership.
In compliance items:
Refrigerator temperatures are 4 degree Celsius or below.
Freezers running at -18 degree Celsius or below.
Hand washing facilities are satisfactory.
No signs of any pest infestation.
200 ppm quat sanitizer available in spray bottles.
High temperature dishwasher in the kitchen is reaching >71 degree Celsius on the dishes.
General maintenance of the facility is satisfactory.
Temperature logs available.
Food storage practices are satisfactory.
Food handling practices are satisfactory.
The operator to provide develop a written food safety plan and sanitation plan within one month from this inspection and forward a copy to the EHO for a review.