Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 29, 2002 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 117 | Food Handler Training Observation: Please insure that there is at least one Foodsafe Trained employee in premise during operating hours. (this was not written on the original inspection form but the subject was discussed with Margo Neis)  |
| 118 | Other (Specify) Observation: 1. Please place all open bags of grain in sealable containers. 2. Please provide a distinct separation in your storage area between food and other products |
Comments:
i Sanitation equipment
1. Two part sink with hi temp dishwasher.
2. Handwashing station fully equipped.
3. Wash room equipped with liquid soap etc and very clean.
ii Temperature Control
1. Upright unit #1 @3C with visible thermometers
2. Upright unit #2 @2C without thermometer, please have a visible thermometer in the cooling unit to monitor for the proper temperature.
iii Food Storage and General Comments
1. Most food in bulk containers or prepackaged. The only food prepared is blender drinks from dry ingredient, water and a banana.
2. Please have all open bags of grain in sealable containers.
3. Please keep all food separate from other items in the store room.