Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 08, 2004 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 3 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 107 | Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s) Observation: Reheat food in cooking equipment prior to transfer to crock pot.  |
| 122 | Critical Inadequate Food Safety Plan Observation: to be provided by management |
| 111 | Poor Hygiene and Activities of Food Handlers Observation: handwash basin should not be used as a food storage station |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Hamburger storage at barbecue must be in mechanical refrigerator, and maintained below 40 degrees F at all times. |
| 130 | Inadequate Sanitation Plan Observation: to be provided by management |
Comments:
Hot holding and dishwashing operations satisfactory.