Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 18, 2011 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
General observations:
Coolers: <4C
Freezers: <-18C
Hot Holding units: >60C
Food storage practice: adequate
Food handling practices: adequate
Temperature log: up to date
Dishwasher: sticker @ 71C, thermometer @ 75.6C (should be >71C at plate, 82C at manifold)
Sanitizer used: Quats @ 150ppm (should be 200ppm)
Chemical storage: adequate
Dry storage: adequate
Washrooms: soap and paper towel available
Handwashing facilities: soap and paper towel available
General sanitation: adequate
General maintenance: adequate
No sign of pests at time of inspection.
The facility is generally in good order and no food safety concerns were noted at the time of inspection.