Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Initial |
| Inspection date: | May 20, 2010 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
No violations were found during the inspection
Comments:
Items addressed from previous report:
1. Metal inserts present for cold line in hot kitchen.
2. Paper towel dispenser installed in hot kitchen next to prep sink.
3. Soap dispenser has been moved to a more suitable location.
4. Shelving has been installed in the chemical storage area.
5. A new sink has been installed in the staff washroom.
6. Mops are now hanging on hooks.
7. Test strips are available for monitoring concentration of sanitizing solutions.
8. Every work station is equipped with a bottle of sanitizer.
9. Stainless steel splash guards have been installed next to prep table.
10. All utensil drawers now have metal inserts that can be removed for cleaning.
11. All coolers have thermometers.
12. All coolers have temperature logs posted.
General Comments:
1. Some additional coving or silicone seal is required along the floor/wall junctions.
2. Recommend labelling shelves in the walk-in cooler to help teach staff how to properly store foods and avoid cross-contamination.
3. Some additional wooden shelves need 1 more coat of sealant.
4. Dishwasher tested 79.1C at the plate. A water-proof thermometer should be purchased to conduct a manual check of the dishwasher temperature once per week. Results of the test should be recorded on a dishwasher log sheet.
THIS FACILITY HAS BEEN ISSUED AN OPERATING PERMIT EFFECTIVE TODAY, MAY 19th, 2010.