GHOST KITCHEN — Risk Score 10/10 | DineSafe+Inspection History
Pass
- ●SignificantOPERATE FOOD PREMISE - MECHANICAL EQUIPMENT NOT MAINTAINED TO MAINTAIN WASH WATER BETWEEN 60 C AND 71 C - SEC. 20(1)(A)(I)
●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22 ●SignificantFail to provide hot and cold running water in food preparation area - Sec. 7(3)(b) ●MinorFOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E) ●SignificantOperate food premise - fail to equip sanitary facility with hot and cold running water - Sec. 25(3)(a) ●SignificantFail to provide handwashing stations with adequate supplies (hot and cold water) - Sec. 7(3)(c) ●SignificantFail to provide hot and cold running water in utensil washing area - Sec. 7(3)(b) Pass
- ●MinorFOOD PREMISE NOT MAINTAINED TO KEEP FOOD-HANDLING ROOM FREE FROM EQUIPMENT NOT REGULARLY USED - SEC. 7(1)(F)
- ●SignificantOPERATE FOOD PREMISE - FAIL TO EQUIP SANITARY FACILITY WITH SINGLE SERVICE TOWELS OR DRYER - SEC. 25(3)(E)
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●MinorFOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
- ●NA - Not ApplicableFail to ensure presence of food handler or supervisor during all hours of operation - Sec. 32
- ●SignificantOPERATE FOOD PREMISE - MECHANICAL EQUIPMENT NOT MAINTAINED TO MAINTAIN WASH WATER BETWEEN 60 C AND 71 C - SEC. 20(1)(A)(I)