AG RESTAURANT — Risk Score 10/10 | DineSafe+Inspection History
Pass
- ●CrucialFail to ensure food handler in food premise washes hands as necessary to prevent contamination of food - Sec. 33(1)(e)
●CrucialFail to protect food from contamination or adulteration - Sec. 26(1) ●SignificantUSE UTENSILS NOT FREE FROM CRACKS IN CONTACT WITH FOOD - SEC. 8(2)(B) ●CrucialHot-holding potentially hazardous foods at internal temperature below 60 C - Sec. 30(a) ●SignificantFail to clean utensils as often as necessary - Sec. 21(2) ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22 Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●SignificantUSE UTENSILS NOT SUITABLE FOR INTENDED PURPOSE - SEC. 8(1)(D)
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN FLOORS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
- ●SignificantOPERATE FOOD PREMISE - FAIL TO EQUIP SANITARY FACILITY WITH SINGLE SERVICE TOWELS OR DRYER - SEC. 25(3)(E)
- ●MinorFOOD PREMISE NOT MAINTAINED TO KEEP FOOD-HANDLING ROOM FREE FROM MATERIALS NOT REGULARLY USED - SEC. 7(1)(F)
Pass
- ●SignificantFail to provide adequate number of handwashing stations - Sec. 7(3)(c)
- ●SignificantFail to clean utensils as often as necessary - Sec. 21(2)
- ●CrucialFail to protect food from contamination or adulteration - Sec. 26(1)
- ●SignificantOPERATE FOOD PREMISE - FAIL TO EQUIP SANITARY FACILITY WITH SOAP OR DETERGENT - SEC. 24(3)(D)
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●CrucialRefrigerate potentially hazardous foods at internal temperature above 4 C - Sec. 30(a)