Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Initial |
| Inspection date: | June 09, 2003 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Final rinse temp of dishwasher not reaching sanitizing temp.  |
| 122 | Critical Inadequate Food Safety Plan Observation: being developed...reviewed preliminary plan. |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Ensure each refrigeration unit is equipped with a thermometer; walk-in should have one in addition to one on outside. Walk-in cooler structure still under construction/repair which is compromising temp control.Backsplashes recommended above all sinks and prep tables where splattering may occur. Replace nonworking light tubes. |
Comments: