Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 31, 2011 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 118 | Other (Specify) Observation: The temperature log not available at the time of this inspection. Corrective Action: A log must be maintained for all the freezing, refrigeration, hot holding and dishwashing equipment. Please ensure that the corrective actions are also recorded whenever the critical temperature limits are not met.  |
Comments:
This is the first routine inspection if this facility.
General observations:
1. All the temperatures are meeting health requirements.
2. Both the high temperature dishwashers are sanitizing at >71 Degree Celsius on the dishes.
3. The facility is in good general maintenance.
4. Recommend installing a paper towel dispenser on the bar sink to make it more convenient to dry hands and to reduce the possibility of contamination of the paper towel roll.
5. A ventilation hood has now been installed over the cooking area.