Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 31, 2009 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Sani-buckets do not have adequate volume of sanitizer at time of inspection. Corrective Action: Ensure that wiping rags are immersed in sanitizing solution at a concentration of 200ppm Quats or equivalent.  |
| 116 | Improper Construction / Maintenance of Establishment Observation: Bare wood shelving used to dry containers. Corrective Action: Finish wood shelving so that it is smooth, non-porous and easily cleanabe. |
Comments:
Premises clean and well maintained.
All protective temperatures meet regulatory requirements at time of inspection.
Temperature logs are complete and up to date.