Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 10, 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:
The following items noted (meets regulatory requirements):
- Dishwasher rinse temperature maintained above 180F
- Handwash stations supplied with liquid handsoap and paper towels
- Foodsafe certified staff on-site
- Permit posted in view of public
- Fridge temps below 4C
- Freezer temps below -16C
- Cooked foods hot-holding above 65C
- Separate cutting boards used for meats and produce.
- Kitchen well maintained