Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | March 07, 2012 |
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: Fresh cooked gravy was going to be cooled in large container. Corrective Action: Operator was informed of proper cooling procedures. These procedures were than implemented by the operator to cool down gravy in a manner that prevents any possible health hazard and will be the manner in which they cool any potentially hazardous food in the future. |
Comments:
All protective temperatures meet requirements pursuant to the Food Premises Regulation.
All handwash stations were stocked with soap and paper towel.
Food storage practices are very good.
Dishwasher is in good repair and is sanitizing properly, > 50 ppm chlorine.
Food contact surface sanitizer is bleach and was > 100 ppm.