Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | October 09, 2009 |
Number of critical violations: | 0 |
Number of non-critical violations: | 3 |
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: A couple of flies were observed inside the facility. Corrective Action: Keep all the foods covered, if the problem persists consider installing the fly trappers. |
117 | Food Handler Training Observation: None of the employees working at the time of this inspection is Food Safe certified. Corrective Action: Please ensure that at least one person with the Food Safe Level 1 training is working all the time during the operating hours of this facility. |
118 | Other (Specify) Observation: Temperature logs are not being maintained. Corrective Action: Temperature logs must be maintained for all the refrigeration, hot holding and freezing equipment. The dishwasher sanitizing temperature logs also needs to be maintained. Provide chlorine /quart test strips to measure sanitizer concentrations. |
Comments:
All temperatures are meeting health requirements. The dishwasher is sanitizing at more than 81 Degree at the manifold. The wiping clothes are stored in the sanitizer solution. Hand washing station is equipped with soap and paper towel.