More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | April 13, 2015 |
| 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 |
|---|---|
| 111 | Poor Hygiene and Activities of Food Handlers Observation: A hand towel is being used to dry hands. This should be replaced with paper towels. Corrective Action: Ensure liquid soap and paper towels are available at all times at hand sink.  |
| 118 | Other (Specify) Observation: Temperature logs were not available. Corrective Action: Temperature logs should be kept onsite and maintained daily. |