Waterloo's Restaurant Health Inspections

This summary is AI generated and can contain mistakes.

1. 1
   Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.
   339
2. 2
   The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.
   247
3. 3
   A certified food handler or supervisor must be present whenever the restaurant is open.
   183
4. 4
   The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.
   140
5. 5
   The refrigerator is not keeping food cold enough and needs to be fixed or replaced immediately. Foods that can spoil must not be stored in this unit until it can maintain a temperature of 4°C (40°F) or colder.
   139
6. 6
   The restaurant must keep cleaning cloths and towels clean and in good condition, and store wiping cloths in sanitizing solution when not being used.
   135
7. 7
   The restaurant's cooking equipment, utensils, and food contact surfaces must be in good condition and properly cleaned and sanitized.
   127
8. 8
   The restaurant's ventilation system needs to be thoroughly cleaned to properly remove cooking odors, fumes, and heat from the kitchen.
   125
9. 9
   The restaurant must install a dispenser for paper towels at the hand washing sink in the food preparation area.
   117
10. 10
    Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.
    113

This summary is AI generated and can contain mistakes.

1. 1
   The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.
   140
2. 2
   The refrigerator is not keeping food cold enough and needs to be fixed or replaced immediately. Foods that can spoil must not be stored in this unit until it can maintain a temperature of 4°C (40°F) or colder.
   139
3. 3
   Potentially hazardous foods must be kept refrigerated at 4°C (40°F) or colder to prevent bacterial growth.
   113
4. 4
   The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.
   113
5. 5
   Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking to prevent bacterial growth.
   98
6. 6
   Food items in storage were not properly covered, which could allow contamination or spoilage.
   93
7. 7
   Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking. The restaurant should preheat hot holding equipment to at least 60°C (140°F) before placing food inside.
   68
8. 8
   Food items in storage were not properly covered, which could allow contamination.
   60