Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Initial |
| Inspection date: | January 09, 2004 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: One deli salad cooler below 40F, adjust. Bakery cooler not below 40 F. at front of shelving, not cold enough for storage of high hazard foods eg. sausage rolls.  |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: ensure shelving in place to store all items off floor at least 6 inches. Drainrack on sinks to be installed. Thermometers must be located near food, |
| 130 | Inadequate Sanitation Plan Observation: almost complete, however names and concentration of agents needed. |
Comments:
This inspection is a pre-opening inspection. construction generally according to plan approval and some still in progress: stove, vent hood over cooking appliances, shelving, Dishwasher operation satisfactory.