Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 30, 2007 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Items noted at time of inspection:
- Liquid handsoap and paper towels available at handwash basin = good.
- Quats sanitizer used in dishwasher (ensure 200ppm concentration) - use test strips to monitor sanitizer concentration daily. (Not checked at time of inspection).
- Refrigeration temperatures recorded 4C = good.
- Freezer temperatures recorded -16C = good.
- Clean, wiping cloths used with Quats spray sanitizer.
- Facility clean and well organized - thanks