Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | December 17, 2009 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| 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: The high temperature dishwasher is sanitizing correctly at 71 Degree Celsius as measured by using a maximum registering thermometer, but the temperature gauge on the dishwasher is not accurate . The sanitizing cycle temperature is not being recorded/monitored. Corrective Action: A gauge should be repaired/replaced and the daily temperature monitoring and recording should be done for the sanitizing cycle temperatures.  |
Comments:
Following items from the last inspection has been corrected
1. A paper towel dispenser provided in the bar area.
2. The raw meats are being stored on the bottom drawers on the line cooler.