Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | July 10, 2002 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 3 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Domestic dishwasher is not acceptable in a commercial kitchen. Dishes must be washed using 3 compartment sink method or dishwasher upgraded to a commercial model.  |
| 110 | Food Not Protected - General Observation: All freezers must have thermometers. Coolers 4 degrees C, Freezers -18 degrees C. |
| 116 | Improper Construction / Maintenance of Establishment Observation: All bare wood surfaces must be finished so as to be washable and all holes in the kitchen and washrroms must be covered over. |
| 118 | Other (Specify) Observation: Food Safety and Sanitation Plans need to be written and submitted. |
Comments: