Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 15, 2006 |
| 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 |
| 116 | Improper Construction / Maintenance of Establishment Observation: Visible build-up of dirt/grime on floors in food service area, especially under counters and equipment. Corrective Action: Maintain adequate cleaning schedule to ensure dirt and grime does not build-up on floors, especially under counters near back of walls.  |
| 118 | Other (Specify) Observation: Sanitizing solution in dishwasher measured 50ppm chlorine at time of inspection. Corrective Action: Maintain sanitizer concentration at 100ppm chlroine (Operator had test strips available). |
Comments:
Other areas noted at time of inspection:
- Refrigerated cooler temperatures recorded between 2C and 4C = good.
- Liquid handsoap and paper towels available at handwash basins.
- Sanitizing solution available for clean, wiping cloths (chlorine 100ppm).
- Ice scoop stored in separate container outside ice machine. = good. (Please provide designated storage area for ice scoop container (not on side of handwash basin).
- Facility well organized and maintained.