Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 04, 2007 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 113 | Improper Sanitary Facilities Observation: There is no paper towel available in the bar or at the handsink near the dishwasher. Corrective Action: All handsinks must be provided with paper towel and soap at all times.  |
| 116 | Improper Construction / Maintenance of Establishment Observation: There is a build-up of food debris/syrup in hard-to-reach areas (behind ice machine, behind the prep table, around the recycling area and under the bar). Corrective Action: Ensure all hard-to-reach areas of the establishment are thoroughly cleaned on a regular basis. |
Comments:
Additional items noted at the time of inspection:
- Food handler hygiene and food safety knowledge appears satisfactory.
- Mechanical dishwasher operation is satisfactory (Chlorine concentration > 100 ppm).
- All hot-holding temperatures are satisfactory (> 60 degrees Celsius).
- Refrigeration temperatures are satisfactory; continue to monitor food bar to ensure the temperature of food is < 4 degrees Celsius (monitor food levels and rotation of food, mix food to ensure consistent temperature throughout).
- Ensure all food contact surfaces (cutting boards) are sanitized before use.