Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Initial |
| Inspection date: | June 17, 2008 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Thermometers should be provided in all refrigerators, freezers and hot hold food monitored for temperature control. Records of temperature control should be recorded in line with good HACCP practices, day/date labelling of opened/prepared or thawed foods should be maintained and ensure packaged food is not stored on the floor of the walk-in cooler.