Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 09, 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 at the handsink. Corrective Action: Ensure there is soap and paper towel available at all times.  |
| 118 | Other (Specify) Observation: Cooler temperature are monitored but not recorded. Corrective Action: Temperature logs/records must be maintained - write down temperature at least once per day. |
Comments:
Additional items noted at the time of inspection:
All cooler temperatures are less than 4 degrees Celsius - good.
Proper dishwashing procedures appear to be followed.
Quat sanitizer concentration is good.
General cleanliness of the facility is good.