Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 12, 2011 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
General observations:
1. All the temperatures are meeting health requirements. Temperature records are being maintained.
2. The concentration on quat sanitizer in the 3 compartment sink is more than 200 ppm.
3. The hand washing station is equipped with soap and paper towel.
4. The facility is in a good maintenance.
5. The operator to provide nutritional information on JVR ready to use fondant. The product has vegetable shortening in the ingredient list. If any food has the words like "hydrogenated", "partially hydrogenated", "margarine" or "shortening" in the ingredient list, the documentation showing the nutritional information for the trans fat content must be available to ensure that the product is meeting the 2 percent (for oils and soft spreadable margarine) and 5 percent ( all other foods) maximum allowable trans fat limit.