Main Kitchen - Inspection Report

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

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.


Premises is otherwise satisfactory.