Observation: No temp logs available at time of inspection.
Corrective Action: Please provide current temp logs for inspection within 1 week
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | September 30, 2009 |
| Number of critical violations: | 0 |
| 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 |
| 118 | Other (Specify) Observation: No temp logs available at time of inspection. Corrective Action: Please provide current temp logs for inspection within 1 week |
Comments:
All protective temperatures meet regulatory requirements at time of inspection. Dishwasher reaches required concentration of chlorine. Quat sanitizer available for all rags and utensils at the required concentration of 200ppm. All raw food is properly stored at time of inspection. Trays of fries are turned over correctly (1 tray out at a time). As mentioned previously ensure that the fries are turned over within 2 hours and that the bacon on the line is turned over within 2 hours as well. Premises well maintained at time of inspection.