Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 02, 2009 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 113 | Improper Sanitary Facilities Observation: Dishwasher not reaching adequate temperature for sanitizing cycle. Corrective Action: Dishwasher must reach rinse water temperature above 180F, to ensure adequate sanitizing of dishes. Ensure water temperature gauges working adequately. Label gauges to identify cycles.Water temperature of rinse cycle should be monitored daily. Operator will sanitize dishes in chlorine solution (100ppm) until dishwasher water temperature is increased.  |
Comments:
The following items in compliance with regulations:
- Refrigeration temperatures recorded 4C
- Handsinks supplied with liquid handsoap and paper towels
- Foodsafe certified staff on-site
- Facility clean and well maintained
- Trans-Fat regulations reviewed with operator.
(Please note - any changes/additions to menu requires an approved Food Safety Plan)