Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 22, 2004 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
No violations were found during the inspection
Comments:
i. Temperature control and food storage
All refrigeration units were observed in the correct operating range of 0C to 4C at the time of inspection.
No hot holding was observed at the time of inspection.
All left over food in the walk in cooler was covered and dated.
All refrigeration units were clean and well organized.
All grains and flour were placed in sealable containers.
ii Sanitation equipment
All handwashing stations were fully equipped.
A new dishwasher was installed and was observed to be operating correctly.
ii General Comments
Please replace the thermometer in the condiment cooler.
Please insure the chlorine sanitizer is replaced before running out.
Generally the kitchen was clean and organized at the time of inspection.