Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 22, 2008 |
| Number of critical violations: | 1 |
| 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: Prep cooler is not maintaining food temperature < 4C. All potentially hazardous foods discarded at the time of inspection. Corrective Action: Cooler must be service/repaired, continue to monitor temperatures. Do not use cooler until it is capable of maintaining food < 4C - stored food in walk-in cooler or coke cooler.  |
| 116 | Improper Construction / Maintenance of Establishment Observation: A large section of floor tiles are missing on the cook line. Corrective Action: Floor must be repaired to allow for proper cleaning. |
Comments:
Additional items noted at the time of inspection:
Dishwasher sanitizer (chlorine) measured at 100 ppm = good.
Temperature of the walk-in cooler and the upright (coke) cooler are < 4C = good.
All handsinks are stocked with soap and paper towel.
There were two staff members working in the kitchen at the time of inspection, both are FoodSafe Certified = good.
*test strips are required for measuring the concentration of chlorine, iodine and Quat solutions.