Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 02, 2013 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 402 | Food is protected from contamination (Sec 12(b)) Observation: Some raw sausages and bacon was stored above ready to eat food in the stand up cooler. Corrective Action: Please ensure that all raw foods, even if they are wrapped, are stored below ready to eat foods to eliminate any risk of cross contamination.  |
| 503 | Equipment/utensils/food contact surfaces are in good working order (Sec 16(b)) Observation: Dishwasher booster heater is taking a long time to reach required temperature. Corrective Action: Continue monitoring this equipment and ensure that the rinse temperature is capable of reaching 180F. |
Comments:
Premises is generally clean and well maintained. All protective temperatures meet regulatory requirements at time of inspection.