Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | November 21, 2001 |
Number of critical violations: | 0 |
Number of non-critical violations: | 3 |
Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
110 | Food Not Protected - General Observation: temp control 1) walkin @4c (good food storage practices) 2) walkin freezer @18c 3) frontline condiment coolers a) far right @ 10c (please adjust or repair ASAP) b) & c) coolers in 4c range *Please remove all high hazard food to walkin at end of working day* |
113 | Improper Sanitary Facilities Observation: Sanitation Equip - dishwasher not reaching high enough temp if non chemical unit - in 3 part sink please have disinfection agent in final rinse or hot water @77c - please check with Ecolab Rep for options - please insure handwash stations have full soap dispensers, bar glass washers fully operational with iodine sanitizer, washrooms clean and fully equiped - discussed items with manager and was assured they will be looked after right away. |
118 | Other (Specify) Observation: Thermometers: Please have visible thermometers in every cooling unit (on order) |
Comments: