Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 09, 2011 |
| Number of critical violations: | 1 |
| 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 |
| 109 | Critical Other (Specify) Observation: Temperature logs are not being kept. Corrective Action: Hot holding and refrigeration must be checked and recorded in a log.  |
| 116 | Improper Construction / Maintenance of Establishment Observation: The main storage cooler was broken and not in use during inspection. Corrective Action: There is insufficient cold storage available for this area. The broken fridge must be repaired or replaced as soon as possible. |
Comments:
General Observations:
1. All temperatures met regulatory requirements.
2. Hand washing station equipped with liquid soap/paper towel.
3. Quat sanitizing solution 200ppm.
4. Dishwasher final rinse temperature 74.3C.
5. No signs of pests.
6. Sanitation was generally acceptable; more thorough cleaning is required under equipment.