Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 01, 2005 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 0 |
| 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: All potentially hazardous foods are not stored under refrigeration (4ºC / 40ºF or less ). Corrective Action: Food temp in inserts on one of cold line units does not maintain food below 40 - rotate food within 2 hours or discard; consider upgrading unit.  |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Sanitizing rinse for dishwashing not at proper temperature (82ºC /180ºF). Corrective Action: Review dishwasher operation including conveyor belt speed. |
Comments:
This inspection was of service kitchen only, lounge inspection to follow. Premises well organized and food generally well maintained.