Burrow Tapas Lounge - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 30, 2011 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: 1. Test strips were not present to monitor sanitizer concentrations.
2. Glasswasher sanitizer bottle empty at time of inspection. Sanitizer bottle for glasswasher was not adequately labelled with contents.
Corrective Action: 1. Ensure test strips are available to monitor sanitizer concentrations. Record sanitizer concentration results on daily Sanitation log.
2. Glasswasher sanitizer bottle refilled during inspection. Glasswasher uses chlorine as sanitizer. Ensure chlorine concentration is maintained between 50ppm and 100ppm (monitor with test strips). Ensure all chemical containers are correctly labeled with contents.
 |
Comments:
The following items noted (meets regulatory requirements):
- Fridge temperatures recorded at or below 4C
- Thermometers provided inside all cooler units.
- Freezer temperatures recorded -20C
- Foodsafe certified staff on-site
- Food storage well organized (raw meats on bottom shelf in fridge, foods covered, labelled , dated, up off floor)
- Quats sanitizer in spray bottles used for sanitizing work surfaces.
- Liquid handsoap and paper towels provided at handwash sinks.