Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | April 06, 2006 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Section 116 - Back kitchen wall area still needs repair. Food storage overall is good andhas improved. Condiment cooler area: Don't store salad bowl on top of salad, as this can cause cross-contamination to other foods. Make sure that regular cleaning schedule is in place.Wall and floor areas around and at the back of equipment need constant cleaning to prevent build-up. Temperature checks of hot steam table area have improved and are up to standard: 60 C 140 F. Re-inspection to occur within 1 month.