Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 29, 2010 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
The following items noted at time of inspection (meet regulatory requirements):
- Freezer temperatures recorded -18C
- Fridge temps recorded 4C
- Refrigerated prep table recorded food (condiments, sliced vegetables, grated cheese) temps between 4C and 12C (ensure foods in prep table turn over frequently - less than 2 hours).
- Liquid handsoap and paper towels provided at 2 handwash stations.
- Cooked foods hot-holding above 60C
- Temperature logs maintained daily
- High temperature dishwasher sanitizing rinse recorded above 180F
- Foodsafe certified staff on-site
- Food storage well organized
- All other conditions satisfactory
- New Permit provided.