Observation: Accurate thermometer must be available for each coolers to monitor temperature.
Observation: A food service establishment must have at least one FOODSAFE (Level 1) certified-employee present in the establishment at all time.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | December 18, 2003 |
| 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 |
| 110 | Food Not Protected - General Observation: Accurate thermometer must be available for each coolers to monitor temperature. |
| 117 | Food Handler Training Observation: A food service establishment must have at least one FOODSAFE (Level 1) certified-employee present in the establishment at all time. |
Comments:
1. Only prepares juice (from powder, fruit juices, and/or fruits). Only uses single service cups for customers.
2. 2-compartment sinks and dishwasher are available.
3. Operating permit is properly displayed.
4. An employee was seen washing her hands before working. Excellent!
5. Temperatures of coolers are satisfactory.
6. General cleanliness and maintenance of the premises is excellent. Keep up the good work!