Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 05, 2010 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Garlic butter and butter stored at room temperature. Garlic butter measured at 23 degrees celsius at time of inspection. Galric butter discarded at time of inspection. Corrective Action: Do not store at room temperature. Refrigerate at all times or alternatively provide a written plan that ensures that butter and garlic butter are turned over within 2 hours. Repeat violation: Second order.  |
Comments:
Premises otherwise clean and well maintained. All protective temperatures meet regulatory requirements. Dishwasher reaches 50ppm chlorine as required.