More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | September 04, 2007 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | Yes |
This facility was given a moderate hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
|---|---|
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: No chlorine residual was found in glasswasher when tested. Corrective Action: Train all staff on all shifts to add powder and test. Start recording concentration and keep records. (Twice or more as required per shift). Fax weekly summary records to me at 5665-2144 starting next week.  |
| 116 | Repeat Improper Construction / Maintenance of Establishment Observation: Kitchen floor. Corrective Action: Kitchen floor needs plywood covered and to be washable - within 3 months. |
| 118 | Other (Specify) Observation: Temperature checks on coolers are happening several times per month. Corrective Action: Increase to at least once per day (or twice if open for 2 shifts). Record opnto a standard monthly chart and keep records for 1 year minimum. |