Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 19, 2004 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Hobart high temp dishwasher is only reaching 47C at dish - must reach minimum 82C/180F gauge temp. Use bleach sanitizing until repaired (1 ounce bleach/gallon hot water).  |
| 110 | Food Not Protected - General Observation: Provide a thermometer for small fridge if storing perishable products - 7C at time of inspection. |
Comments:
All handsinks stocked . All other temperatures at appropriate range. Premise clean and well maintained.