Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 19, 2012 |
| Number of critical violations: | 0 |
| 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 |
| 110 | Repeat Food Not Protected - General Observation: Accurate thermometers not available or used to evaluate hot holding, cooking, reheating and refrigerated storage temperatures. Not every refrigeration or freezer unit was equipped with a dedicated working thermometer at time of inspection Corrective Action: Operator must ensure that every refrigeration or freezer unit has a dedicated, working thermometer.  |
Comments:
Mechanical dishwasher is sanitizing properly > 50 ppm chlorine.
Food contact surface sanitizer is quats with a concentration > 200 ppm.
Handwashing stations were well stocked with soap and paper towel.
General cleanliness and sanitation is satisfactory.