Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 24, 2007 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Sanitizing rinse for dishwashing not at proper temperature (82ºC /180ºF measured at the manifold). The maximum temperature reached in the dishwasher was 67 degree Celsius (must be at least 71) measured at the dish. Temperature gauges do not appear to be working properly. Corrective Action: Dishwasher must be service to ensure the proper rinse temperature is being reached. All dishes must be manually sanitized (200 ppm Quat) until dishwasher is working properly.  |
Comments:
Additional items that were noted at the time of inspection:
All cooler temperatures are satisfactory (less than 4 degrees Celsius).
The general sanitation and maintenance of the facility is satisfactory.
Sanitizer spray bottles are available for use on food contact surfaces (Quat measured at 200 ppm).
All handsinks are accessible and adequately supplied with soap and paper towel.