Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | August 13, 2003 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
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: high hazard food items stored in inserts on the pizza prep table and salad prep table range above 40 F to 60 F; these items must be turned over in max 2 hours or stored below 40F.  |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Ceiling vents located above food prep table - ensure ducts are always kept clean and consider relocating vent. |
| 116 | Improper Construction / Maintenance of Establishment Observation: Masking tape used to stop leaks on spray rinse tap; operator advises parts on order. |
Comments:
Follow-up to last inspection; bar glass washer now providing adequate sanitizing cycle.