Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 30, 2015 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Routine inspection conducted, spoke with manager on duty Edel.
Hand washing sink supplied with hot and cold running water, liquid soap and paper towel.
Manual dishwashing procedures were satisfactory (2 compartment sink, using 100-200 ppm chlorine as sanitizing step), staff were knowledgeable about proper procedures.
Temperature logs are being maintained on a daily basis.
Refrigeration temperatures are satisfactory (<4 degrees C/ 40 degrees F)
Freezer temperatures are satisfactory (-18 degrees C/ 0 degrees F).
Food storage practices appear to be satisfactory.
Sanitation of premises is good.
Maintenance of premises is good.
Thermometers are provided in every cooling unit containing perishable food.
No pests observed at time of inspection.
Equipment, utensils and food contact surfaces are washed and sanitized in a manner that removes contamination.