Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | February 24, 2010 |
Number of critical violations: | 1 |
Number of non-critical violations: | 3 |
Follow-up Required: | Yes |
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 concentration for adequate time (Chlorine 100ppm / QAC 200 ppm / Iodine 12.5ppm). Corrective Action: Purchase some household bleach to use in the short term until your proper eco-lab sanitizer arrives. |
110 | Food Not Protected - General Observation: Portion of the walk-in cooler were observed outside tshe 0 to 4C range Corrective Action: Ensure to frequently check the cooler, log the temperatures and if necessary either adjust or repair the unit. |
113 | Improper Sanitary Facilities Observation: Ensure that all your handwashing stations are available for handwashing at all time. Corrective Action: Please remove the chicken wings, menus, trays and other extraneous items from the various handwashing sinks. |
116 | Improper Construction / Maintenance of Establishment Observation: Ensure to catch up on the daily cleaning after the lunch rush. Corrective Action: Please continue with the cleaning and removal of clutter during the slow period before the supper rush. |
Comments:
No chlorine in the commercial dish washer and no more chlorine available.
Requested to purchase some household bleach in the short term.
Pre-rinse with a 50ppm bleach solution and use bleach until your chlorine sanitizer in the dishwasher until your regular product arrives.
Please ensure to place your wiping cloths in the sanitizing solution. (quats or chlorine)
Ensure to closely monitor the temperature in the walk in cooler. It appears to be struggling to maintain food in the proper temperature range.
Recommend using the slow time of day (2.45) to catch up on the general cleaning and clutter.
In future please ensure that the only things in the handwashing basins are fingers and palms in the process of being cleaned.