Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | December 17, 2010 |
| 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 |
| 110 | Food Not Protected - General Observation: Hot holding inserts filled too full at time of inspection. Corrective Action: Ensure that hot holding inserts are filled such that the uppermost layer reaches 60C. Alternatively, raise the temperature of the unit so that the uppermost layer maintains temperature at 60C or above.  |
Comments:
Premises well maintained. Dishwasher reaches 50ppm chlorine as required. Temperature logs are complete and up to date.