Good Come Again
4691 Wyandotte St E Windsor ON N8Y 1H6 · Restaurant (Full Service)
5 inspections
- Required
3 infractions
- Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner
- (b) Cloths and towels are NOT kept clean [S]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- Manual dishwashing equipment and procedures are satisfactory
- (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
- Cloths and towels used for cleaning, drying or polishing utensils are maintained in a satisfactory manner
- Required Re-Inspection
0 infractions
- Required
5 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- General housekeeping is satisfactory
- (a) Premises is NOT kept free from materials and equipment not regularly used [N]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- Potentially hazardous foods are maintained at proper internal temperatures
- (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required Re-Inspection
0 infractions
- Required
6 infractions
- Separate handwash stations are provided with the required supplies
- (b) Handwashing stations are NOT adequately supplied [S]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (c) Article or equipment is NOT made of a material that can be readily cleaned and sanitized [S]
- Potentially hazardous foods are maintained at proper internal temperatures
- (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
- (b) Internal temperatures of potentially hazardous foods are NOT maintained at 60°Celsius (140°Fahrenheit) or higher [C]
- Records for the purchase of food are retained on the premises for at least a year
- (a) Records for the purchase of food are NOT retained on the premises for at least a year [N]
- Every operator and food handler who comes in contact with food and or utensils does so in a proper manner
- (g) Food handler is NOT refraining from any other conduct that could result in the contamination of food or food areas [C]
- Manual dishwashing equipment and procedures are satisfactory
- (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
- Separate handwash stations are provided with the required supplies