More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 11, 2007 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
This facility was given a low hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
|---|---|
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: - Shelves in cabinets are made of unfinifhsed wood. Corrective Action: - All surfaces in food preparation area must be smooth, easily cleanable and non-absorbent.  |
| 118 | Repeat Other (Specify) Observation: - Thermometer is not reading accurately. Corrective Action: - Must be replaced with a new thermometer which can display a proper temperature. |