Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 31, 2008 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 110 | Food Not Protected - General Observation: 1) Dishwasher sanitizing rinse recorded 50ppm chlorine. 2) Visible build-up of grease on shelves and wall behind cooking equipment. Corrective Action: 1) Increase sanitizer concentration of dishwasher to 100ppm chlorine. 2) Maintain regular cleaning schedule, to eliminate build-up of grease above cooking equipment.  |
Comments:
Other items noted at time of inspection:
- Refrigeration temperatures recorded below 4C = good.
- Freezer temperature recorded -18C = good.
- Liquid handsoap and paper towels available at handwash station = good.
- Permit to Operate clearly posted.
- Frozen foods thawing under refrigeration = good.
- Chlorine sanitizer spray used for wiping food contact surfaces and customer eating areas = good.
- Food in cooler units wrapped, covered and well organized.
- Facility clean and well maintained.