Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | December 10, 2009 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 113 | Improper Sanitary Facilities Observation: The hand washing sink by the grill needs a paper towel dispenser. Currently, the food handlers are drying their hands by using reusable cloth towels. Corrective Action: Another paper towel dispenser is required on the sink by the grill. Only single use paper towels should be used to dry the hands.  |
| 116 | Improper Construction / Maintenance of Establishment Observation: The display cooler in the front is in need of cleaning. Corrective Action: Increase the frequency of cleaning for this display cooler. |
Comments:
Other items observed/discussed at the time of this inspection
1. All temperatures are meeting health requirements. Temperature logs are being maintained. The operator to start record the actual degrees instead of the check marks on the temperature log sheets.
2. The dishwasher sanitizing temperature is measuring slightly below the required value of 71 Degree Celsius (currently measuring at 69.5 Degree Celsius) on the dishes. The operator to get it investigated and fixed. The dishwasher sanitizing temperature monitoring needs to be included in the daily temperature logs.
3. The wiping clothes are being stored in the bleach solution. Please do not add detergent in this solution. The operator to provide chlorine test strips to monitor the bleach concentration in the sani-bucket.
4. All the refrigeration units has thermometers installed in them and a probe thermometer is available to measure the internal food temperatures.
5. According to the information provided by the operator, 3 out of 5 employees are Food Safe Level 1 certified.