Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 07, 2001 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Temperature control: walkin cooler in laundry area @ 0 to 3C, good!; veggie cooler at 4C.; pastry/dessert cooler at 4C.; upright chromo unit near line cook at 6C.; line cook condiment cooler at 6 to 8 C.; line cook left side at 6 to 10C * no hazard code because management was already correcting the problem).
All coolers must hold food between 0 to 4C., please ensure all high hazard food has short transit time in coolers that are above 4 C.; the time of inspection, several cooler drawers were in the process of getting the seals on the doors replaced - this should fix the temperature problem; all hot holding observed to be above 60 C.
Sanitation equipment: handwash sink equipped with liquid soap/papertowel at dishwasher reaching required temperature; washroom clean and fully equpped;bar glass washers with heaters and iodine santizer.
Food storage general sanitation - satisfactory, walkin very clean, well organized.