Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | December 10, 2008 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 110 | Food Not Protected - General Observation: Raw chicken observed thawing under water in same sink with vacuum-packaged sauces and cooked ground beef. Corrective Action: Ensure raw meats are thawed separately from other foods, to avoid possibility of cross-contamination. Raw meats should be thawed under refrigeration, or under cold, running water. Operator will sanitize packaging of sauces and cooked meats, prior to opening.  |
Comments:
All other conditions satisfactory:
- Refrigeration temperatures recorded 4C.
- Freezer temperatures recorded -18C.
- Hot-holding foods held above 65C.
- Dishwasher sanitizing rinse recorded 100ppm chlorine = good.
- Liquid handsoap and paper towels at handsinks.
- Foods labelled, dated and covered.
- Cooking utensils stored in sanitizing solution between uses (200ppm Quats) - great!
- Staff knowledgeable of safe food handling practices.
- Facility clean and well organized.