Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-up |
| Inspection date: | September 03, 2003 |
| Number of critical violations: | 4 |
| 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 |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: dishwasher final rinse not hot enough to meet sanitizing standard; service person has been called, temperature test strips left with Chef to confirm temperature has been corrected..  |
| 120 | Critical Inadequate food safety training - operator/manager Observation: |
| 121 | Critical Inadequate food safety training - staff Observation: |
| 122 | Critical Inadequate Food Safety Plan Observation: discussed requirements, reveiwed examples, Chef agreed to submit in one month. |
| 110 | Food Not Protected - General Observation: store chemicals separately from canned foods and not in the well house. |
Comments:
Temperature of 3 door stainless reach-in cooler now below 40F.Filters on exhaust hood also cleaned.