Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | July 21, 2003 |
| Number of critical violations: | 2 |
| 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 |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Sandwiches, yoghurt on buffet table not refrigerated; discard these items after two hours. Mechanical refrigeration must be considered. Food in inserts of prep table also above 40 degrees F., ensure max 2 hour turnover for high hazard items. Reach in cooler temp a little high, door has been open; monitor and ensure maintains max temp. of 40 degrees F.  |
| 122 | Critical Inadequate Food Safety Plan Observation: |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: install thermometer in prep. cooler |
| 113 | Improper Sanitary Facilities Observation: paper towel dispenser at hand wash station needs repair |
Comments:
Bar operation satisfactory. Dishwashing operation satisfactory, food well contained, labelled and organized.