Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 15, 2002 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
No violations were found during the inspection
Comments:
i Temperature control 1. walk in cooler@ 2C
2. upright cooler by cooking line @ 2C
3. 5 various freezers @ -18
4. Front service area upright @ 3C
5. ice cream cooler @ -18C
6. Refrigeration units equipped with working thermometers
ii Sanitation equipment
1. newly purchased chemical style dishwasher checked @130C and 50ppm cl- ( all dishes presoaked in bleach solution before washing)
2. hand washing area in food prep area with liquid soap and single use towel
3.wash rooms clean and fully equipped
4. front service area hand wash sink fully equipped
5. bleached used for general sanitation through out the food prep area
iii Food Storage and General Sanitation
1. walk in cooler very clean and well organized
2. upstairs has storage area for dry food, deep freezers and restaurant supplies. The area was clean and organized
3. all open bags of grains were observed to be stored in sealed containers
4.grill and fume hood area recently cleaned
Generally the kitchen area was very clean and organized for an older premise.
Great improvement, items from previous inspection were corrected.
Keep up the good work!