Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 21, 2010 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
The following items noted (meets regulatory requirements):
- Handwash sink provide with liquid handsoap and paper towels
- Fridges temps all recorded below 4C
- Thermometers provided inside all fridges
- Temperature log maintained
- Dishwasher provided with detergent and sanitizing rinse water temperature is maintained above 180F
- Raw meats in fridge stored on bottom shelf
- No hazardous foods stored in bar fridge.
- Floors are degreased and kept clean a regular basis.
- Walk-in cooler is not being used at this time. Walk-in cooler is empty and locked. Food storage is provided in 2 fridges and 2 freezers. No large batches of food or sauces are made ahead of time. Menu items are prepared daily, in smaller batches.