Observation: The paper towel dispensers in the back banquet area and the pastry kitchen are broken.
Corrective Action: Repair where required.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 14, 2010 |
| Number of critical violations: | 0 |
| 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 |
| 113 | Improper Sanitary Facilities Observation: The paper towel dispensers in the back banquet area and the pastry kitchen are broken. Corrective Action: Repair where required. |
Comments:
Overall there are no major concerns with regard to food handling in this facility. When questioned about food handling practices, all staff seemed knowledgeable and well trained. One item in question was prepared herb butter. Staff indicated that butter is made on site using a combination of herbs and garlic and bowls were noted in various locations throughout the premise. Garlic butter is a potentially hazardous food and must not be allowed to sit at room temperature for more than 2 hours.
All cooler temperatures within main kitchen area met regulatory requirements and temperature logs were up to date. All hand washing stations were equipped with liquid soap and paper towel.
One note on animal control - a squirrel was found in the back kitchen during the inspection. Greater efforts should be made with respect to excluding unwanted animals from the premises.