WHITE SPOT - DUNCAN - Inspection Report
This facility was given moderate hazard rating. More info
Inspection Information
Facility typeFood (Restaurant)
Inspection typeRoutine
Inspection dateAugust 10, 2015
Number of critical violations1
Number of non-critical violations2
Violations: A summary of the violations found during the inspection are listed below.
Code Description
108  Critical Improper Cleaning, Sanitizing of Equipment and Utensils
1.The concentrate iodophore chemical supply was empty at the glasswasher, when the bottle was restocked and the machine ran for more than 60 seconds, there was still no detectable sanitizer. Machine will not be used until more than 12.5-less than 25 ppm iodine is available on the rinse cycle. 2. There was no sanitizer available in the kitchen. Food service had been active for a few hours already. Sanitizer must be available at all times food is handled.
116   Improper Construction / Maintenance of Establishment
1. The two carts used to store utensils and ware, are covered in crumbs and food debris. Please clean these carts to ensure ware stays clean. 2. Bins used to store lids/utensils near dishpit have food debris in then. Please clean. 3. Wiping cloths are stored in detergent and sanitizer in spray bottles. Cloths must be stored in a sanitizer solution to ensure the cloths remain sanitary.
118   Food Safety Plan/Sanitation Plan
The glasswasher chemical levels and sanitizer concentration are not being monitored. Please check glasswasher daily for chemical supply and sanitizer concentration.
Comments
Hand wash sink fully stocked, food handlers and sewers were observed washing their hands. Cold storage temperatures were satisfactory. Shipment of foods arrived during the inspection, staff were immediately placing foods into cold storage and dating with a receive date. Frequently used breakfast prep ingredients are stored on the cookline in ice. Raw foods are stored with utensils for handling. Hot held foods at more than 60 degrees C. Tomatoes cooling on the counter were at more than 60 degrees C. Lots of time remaining for allowable cooling time.