Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 25, 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:
Inspection Completed by Virginia Jorgensen
Online cooler temps were 3C.
Food was well organized, small portions, dated and protected.
The top prep unit was too warm, surface temps of food noted at 7C. Chef was instructed to put ice beneath these inserts. Cover can also go down when not using. Chef was also going lower quantities.
Hand sink had warm water, soap, and paper towels.
Sanitation ok.