Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | December 22, 2009 |
| 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 |
| 118 | Repeat Other (Specify) Observation: Temperature logs and Sanitation logs are not being maintained on a daily basis. Corrective Action: Ensure Temperature logs and Sanitation logs are being maintained on a daily basis. Monitor and record temperature of all refrigerated units - maintain at 4C. Monitor sanitizer concentration in dishwasher with test strips - maintain at 100ppm chlorine.  |
Comments:
All other conditions satisfactory (meets regulatory requirements):
- Dishwasher sanitizing rinse recorded 100ppm chlorine.
- Liquid handsoap and paper towels provided at handwash sinks.
- Glasswasher used iodine sanitizer
- Trans-Fat regulations reviewed with operator.
- Kitchen clean and well organized.