|RAWTHENTIC - Inspection Report|
|Facility type||Food (Restaurant)|
|Inspection date||September 06, 2016|
|Number of critical violations||0|
|Number of non-critical violations||3|
|Violations: A summary of the violations found during the inspection are listed below.|
|110|| Food Not Protected - General|
Provide designated storage area for chemicals (away from food).
|116|| Improper Construction / Maintenance of Establishment|
General cleaning is required in hard to reach areas (under and behind coolers, walk-in cooler/freezer, and around dish pit).
|118|| Food Safety Plan/Sanitation Plan|
Please label all spray bottles with their contents.
|General sanitation is good. Hand sink is supplied with hot and cold running water, liquid soap and paper towel. Bleach surface sanitizer measured at 200 ppm. High temperature dishwasher reaches 71°C at the plate and 82°C (180°F) at final rinse gauge. All protective temperatures meet Health requirements. Temperature logs are maintained. Please review manual warewashing steps with all staff. Discussed steps at the time of inspection: (1) wash with soap and warm water. (2) Rinse off soap with warm water. (3) Sanitize for two minutes (bleach water at 100-200 ppm). (4) Let air dry.|