Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | December 09, 2009 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 108 | Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils Observation: The final rinse temperature of the dishwasher measured 61C. Corrective Action: In order to achieve effective heat sanitization, the final rinse of the dishwasher must be at least 71C measured at the plate. Dishes must be manually sanitized by soaking in a 100ppm solution of chlorine for 2 minutes until the unit can be repaired.  |
Comments:
Items Corrected from Previous Inspection: 3
1. Condiments are now stored in the refrigerator.
2. Temperature of foods in inserts met regulatory requirements.
3. Ceiling tiles are scheduled to be replaced within the next few months.
Outstanding Item: 1
1. The automatic paper towel dispenser in the back of the kitchen is still not repaired.