Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 20, 2009 |
| 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 |
| 118 | Other (Specify) Observation: Dishwasher sanitizing rinse water temperature not adequate. Corrective Action: Dishwasher sanitizing rinse cycle temperature should display 180F, or higher, on temperature gauge. Please enure sanitizing rinse cycle meets this temperature. If not, then ensure dishes/cutlery are sanitized in bleach/water solution (100ppm chlorine).  |
Comments:
The following items noted at time of inspection:
- Wall-mounted liquid handsoap and paper towel dispensers provided at handwash sinks = good.
- Refrigeration temperatures recorded 4C, or below = good.
- Clean, wiping cloths stored in sanitizing solution = good
- Facility clean and well managed.