Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | September 19, 2007 |
| Number of critical violations: | 1 |
| 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 |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Products in inserts on the make-line are not being maintained below 4 degrees Celsius. Corrective Action: Temperatures must be monitored throughout the day to ensure proper temperatures are maintained - cooler adjusted at the time of inspection.  |
| 117 | Food Handler Training Observation: There were no staff members on-site with Foodsafe Certification. Corrective Action: At least one person on-site must have Foodsafe or equivalent training. |
Comments:
Additional items noted at the time of inspection:
- Proper manual dishwashing procedures are being followed.
- Hot holding temperatures are satisfactory.
- General cleanliness and maintenance of the facility are satisfactory.
- Walk-in cooler and freezer temperatures are satisfactory.
- Products in cooler are properly stored and labeled.