UWO - UCC (The Wave)
UWO UCC, Room 340, London ON N6A 3K7 · Restaurant
9 inspections
- Required
2 infractions
- Potentially hazardous food is maintained at 60°C (140°F) or higher
- Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
- Potentially hazardous food is maintained at 60°C (140°F) or higher
- Required
1 infraction
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Required
2 infractions
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to provide easily readable thermometers that show wash and rinse temperatures
- Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
- Fail to maintain floors clean and in good repair
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Follow-up
0 infractions
- Required
1 infraction
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to provide easily readable thermometers that show wash and rinse temperatures
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Required
0 infractions
- Required
3 infractions
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Fail to store and handle ice in a sanitary manner
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Required
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
- Mechanical dishwashers are constructed, designed and maintained to ensure utensils are sanitized as required
- Fail to ensure that clean wash water is maintained between 60°C (140°F) and 71°C (160°F)
- Fail to ensure that sanitizing rinse reaches 82°C (180°F) or greater for at least 10 seconds
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
- Required
3 infractions
- Potentially hazardous food is maintained at 4°C (40°F) or lower
- Fail to maintain potentially hazardous foods at an internal temperature of 4°C (40°F) or lower
- Food is protected from contamination and adulteration
- Fail to protect food from contamination and adulteration
- Fail to store and handle ice in a sanitary manner
- Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
- Fail to clean and sanitize equipment and facilities surfaces as often as necessary
- Potentially hazardous food is maintained at 4°C (40°F) or lower