Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 01, 2001 |
| Number of critical violations: | 0 |
| 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 |
| 118 | Other (Specify) Observation: Check dishwasher for max temp or have chemical disinfection - high temp dishwasher not reaching required 82c please check with service staff (max temp observed 65c) - handwash station near food prep area equiped with liquid soap, please move paper towel closer to handwash area to make it easier for kitchen staff to wash hand frequently (corrected during inspection) - bleach available for sanitation of working surfaces.  |
Comments:
Temperature control
1) walkin cooler at 3c
2) walkin freezer at 18c
3) work area condiment cooler at 3c (no hot holding observed but several items heating on stove for 5 PM opening
Food Storage
food storage in back room satisfactory/storage in walkin very good - generally very clean and well organized - keep up the good work