Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | June 24, 2004 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 1 |
| 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: Inserts in top of cold line units must turnover within 2 hours as temperature exceeds 40 F.  |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Final rinse temperature of bar glass washer does not reach sanitizing standard (180 F); use kitchen dishwasher until serviced. |
| 113 | Improper Sanitary Facilities Observation: paper towel dispensers at handwash station empty, replenish more frequently or install higher volume units; replace missing tap handle on one handwash station. |
Comments:
Premises is otherwise satisfactory.