19 EATERY — Risk Score 8/10 | DineSafe+Inspection History
Pass
- ●MinorFail to protect against entry of pests - Sec. 13(1)
- ●SignificantSANITIZE UTENSILS IN CHLORINE SOLUTION OF LESS THAN 100 P.P.M. OF AVAILABLE CHLORINE - SEC. 19(B)
Pass
- ●SignificantFAIL TO REMOVE WASTES WHEN NECESSARY TO MAINTAIN SANITARY CONDITION - SEC. 12
- ●MinorFOOD PREMISE NOT MAINTAINED WITH CLEAN WALLS IN FOOD-HANDLING ROOM - SEC. 7(1)(G)
Pass
- ●MinorFOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)
Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●SignificantFAIL TO REMOVE WASTES WHEN NECESSARY TO MAINTAIN SANITARY CONDITION - SEC. 12
Pass
- ●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)
Pass
- ●MinorFAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
- ●MinorUSE TOWEL NOT IN GOOD REPAIR FOR CLEANING FOOD CONTACT SURFACE - SEC. 16(A)
Pass
- ●MinorUSE CLOTH NOT IN GOOD REPAIR FOR CLEANING FOOD CONTACT SURFACE - SEC. 16(A)
- ●SignificantSANITIZE UTENSILS IN CHLORINE SOLUTION OF LESS THAN 100 P.P.M. OF AVAILABLE CHLORINE - SEC. 19(B)
- ●SignificantFAIL TO REMOVE WASTES WHEN NECESSARY TO MAINTAIN SANITARY CONDITION - SEC. 12
Pass
- ●CrucialFail to ensure food handler in food premise washes hands as necessary to prevent contamination of food areas - Sec. 33(1)(e)
- ●CrucialMaintain potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
- ●CrucialFail to protect food from contamination or adulteration - Sec. 26(1)
Pass
- ●MinorFOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)