Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | June 27, 2008 |
Number of critical violations: | 2 |
Number of non-critical violations: | 2 |
Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
102 | Critical Food Not Protected From Contamination - Micro Observation: There is raw meat being stored above ready-to-eat food (vegetables, cooked meat). Corrective Action: All raw meat must be stored below or separate form other foods. |
108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: At the time of inspection there was no measurable amount of sanitizer (chlorine) in the dishwasher. Corrective Action: Corrected at the time of inspection - a new bucket of sanitizer was hooked-up and 50 ppm chlorine measured. Ensure that fresh chemicals are being used with the dishwasher as the chlorine may decrease in strength over time. |
110 | Food Not Protected - General Observation: Old dishwashing chemical buckets are being used to store vegetables - these are not food grade containers and may have chemical residue. Corrective Action: Ensure proper containers are used to store food. |
116 | Improper Construction / Maintenance of Establishment Observation: Some surfaces (cooler doors) have a build-up of dirt. Corrective Action: All surfaces require regular cleaning. |
116 | Improper Construction / Maintenance of Establishment Observation: Floor tiles under the cooking equipment are missing, floor has grease build-up. Corrective Action: Floor must be cleaned and repaired - must be completed by July 27, 2008. |
Comments:
Areas addressed since the previous inspection:
116 - There is no visible grease build-up on the walls and ceiling. The stand-up refrigerator that has a build-up of ice has been replaced.
Other areas noted at the time of inspection:
All coolers are < 4C = good.
Soap and paper towels are available at the handsinks.
A valid permit is posted.
Wiping clothes are stored in a 100 ppm chlorine solution in the bar area; this should also be done in the kitchen area.
Hot holding temperatures are good (> 60 C); food is being heated on the stove prior to being placed in the hot holding unit.