Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 03, 2005 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Areas addressed since last inspection (Oct/04):
108. High temperature dishwasher - chlorine bleach used in rinse cycle, as high temperature rinse not working.
110. Thermometer provided for refrigerator.. Maintain temperature between 1C and 4C.
Areas noted at time of inspection:
- Liquid handsoap and paper towels supplied at sink.
- Single service cups used for drinks.
- Please keep ice scoop in separate container beside ice container. Keep scoop handle out of ice.
- Facility clean and well maintained.