Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 29, 2007 |
| Number of critical violations: | 1 |
| 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 |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Utensils for the condiments and tongs in the Bear House are not properly sanitized. Corrective Action: Ensure that utensils are brought to the Clubhouse to be properly washed and sanitized.  |
| 113 | Improper Sanitary Facilities Observation: No soap available at the handsink in the main kitchen area. Corrective Action: Ensure handwash stations are properly stocked with soap and paper towel at all times. Paper towel dispenser should be installed in the Bear House. |
Comments:
Additional items noted at the time of inspection:
General cleanliness and maintenance of the facility is good.
Mechanical dishwasher is maintaining proper temperature for sanitizing dishes - ensure temperature rinse gauge is working properly to allow staff to monitor the temperature.
Quat sanitizer concentration in spray bottles measured at 200 ppm - good.