Observation: The lid for the prep table is broken.
Corrective Action: Must be repaired - keeping lid down during slower times will help to maintain proper food temperatures.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 17, 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 |
| 116 | Improper Construction / Maintenance of Establishment Observation: The lid for the prep table is broken. Corrective Action: Must be repaired - keeping lid down during slower times will help to maintain proper food temperatures. |
Comments:
Additional items noted at the time of inspection:
General cleanliness is good.
Handsink is supplied with soap and paper towels.
Cooler and freezer temperatures are satisfactory, thermometers are present for monitoring purposes. ensure that lids are kept on prep table inserts to maintain temperatures and the freezer should be defrosted. Ensure temperature logs are maintained on a regular basis.
Food storage is good, food is covered and labelled.
Proper manual dishwashing is being followed; Quat sanitizer in the final sink measured at 200 ppm = good.