Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 09, 2004 |
| Number of critical violations: | 4 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: High hazard foods such as sandwich fillings, guacamole, cottage cheese exceeds 40 F. Ice used for refrigeration not reliable.  |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Final rinse temp of dishwasher not adequate for sanitizing..part on order for booster heater. |
| 109 | Critical Other (Specify) Observation: handwash sink in food preparation area used for food prep (salad rinsing). Sink must be available for handwashing purposes only. Salad should be rinsed in a clean and sanitized container. |
| 122 | Critical Inadequate Food Safety Plan Observation: in progress |
| 130 | Inadequate Sanitation Plan Observation: in progress |
Comments: