Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 13, 2012 |
| 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 |
| 110 | Food Not Protected - General Observation: Handwashing station did not have any soap available for use, it only had hand sanitizer. Corrective Action: All handwashing stations must be stocked with soap and paper towel at all times. Additionally, hand sanitizer is not an adequate substitute for washing hands with soap and warm water.  |
Comments:
General cleanliness and sanitation of facility is good.
The dishwasher is sanitizing properly. 71 degrees Celsius at the dish.
All protective temperatures meet health requirements and all refrigeration units contain an accurate thermometer.