Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | September 11, 2007 |
| 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 |
| 110 | Food Not Protected - General Observation: Unused food from the buffet line is used as ingredients for other menu items. Corrective Action: Any food that is subject to contamination from guests must not be re-used.  |
| 116 | Improper Construction / Maintenance of Establishment Observation: Rinse temperature gauge is not working on the dishwasher - rinse temperature is satisfactory. Corrective Action: Gauge must be serviced to allow for monitoring of the final rinse cycle to ensure proper sanitizing of dishes is occurring. |
Comments:
Additional items noted at the time of inspection:
- General cleanliness of the facility is good.
- All cooler temperatures are satisfactory (<4 degrees Celsius); temperature logs must bemaintained.
- Dishwasher final rinse temperature measured as 75 degrees Celsius at the dish - good.