Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 23, 2006 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Refrigerator in back storage room recorded temperature of 7C. Corrective Action: Operator turned down fridge temperature and will maintain a temperature at, or below 4C. Operator will monitor and record temperatures daily. (Fridge currently used for fruit/vegetables only).  |
Comments:
Areas addressed since initial inspection:
- Backsplash has been installed behind front service area sink.
- Caulking has been applied along floor baseboards.
- Thermometers visibly displayed in fridges. Front refrigerator (below prep counter) not working at time of inspection (food has been moved to refrigerator in back storage room until front cooler repaired.)
- Clean, wiping cloths stored in sanitizing solution (100ppm chlorine). Ensure sanitized wiping cloths are used for all food contact surfaces.
- Dishwasher sanitizing rinse recorded temperature of 95C = good.
- Wheatgrass used for fresh juice beverages will be stored under cover, or in refrigerator, to protect from possibility of contamination.
- Liquid handsoap and paper towels available at handwash basins.
- Facility clean and well organized - Good Luck with new venture!