Lotus Gardens Restaurant - Inspection Report

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.