Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 05, 2008 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Items noted at time of inspection:
- Food in refrigerated prep table recorded temperatures 4C = good.
- Liquid handsoap and paper towels provided at handsinks = good.
- Soup hot-holding above 60C = good.
- Dishwasher sanitizing rinse recorded 100ppm chlorine = good.
- Quats spray sanitizer used on food contact surfaces = good.
- Facility clean and well organized.
- Ensure slicer cleaned and sanitized after every use, or at minimum every 2 hours