Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | December 15, 2009 |
Number of critical violations: | 1 |
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 |
108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Sanitizing rinse for dishwashing not at proper temperature (82ºC /180ºF). Rinse water temperature recorded less than 160F, at plate level. Dishwasher leaking onto floor. Corrective Action: Dishwasher sanitizing rinse temperature must provide water at 180F minimum. Ensure dishwasher temperature gauges accurately display water temperature. Sanitizing rinse water temperature must be monitored daily, and results recorded onto Sanitation log. Recommend dishwasher upgrade in 2010. |
110 | Repeat Food Not Protected - General Observation: Cleaning products observed stored on shelf in Bakery, beside food products. Corrective Action: All chemicals and cleaning products must be stored separately from food, in a separate storage area, or cupboard with door. (products moved to chemical storage cupboard, during inspection). |
113 | Improper Sanitary Facilities Observation: Handwash sink at front coffee service area - missing wall-mounted liquid handsoap dispenser. Corrective Action: Install wall-mounted liquid handsoap dispenser at front coffee service area hand sink. |
116 | Improper Construction / Maintenance of Establishment Observation: Temperature gauge on bakery freezer not working. Corrective Action: Repair or replace bakery freezer temperature gauge - to ensure accurate temperatures are being monitored. |
Comments:
Other items noted at time of inspection (meets regulatory requirements):
- Refrigeration temperatures recorded 4C, or below
- Handwash sinks supplied with liquid handsoap and paper towels.
- Cooked chicken hot-holding above 65C
- Temperature logs maintained daily.
- Good foodhandling practices observed - staff wear and change gloves often.
- Trans-Fat regulations reviewed with operator.