Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 16, 2008 |
| 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 |
| 110 | Food Not Protected - General Observation: Rolls on top of the hot hold unit are prone to contamination from the customers. Corrective Action: Place baked goods behind counter and out of reach of the customers or cover/wrap the product.  |
| 110 | Food Not Protected - General Observation: Lids are not being placed on some of the inserts that are prone to contamination (inserts under the ladder to attic, inserts that are at the BBQ station). Corrective Action: Ensure lids are placed on all inserts to prevent contamination of product. |
Comments:
Additional items noted/discussed at the time of inspection:
General cleanliness of the facility is satisfactory - there is evidence that the cleaning schedules /rotations are being followed; ensure that high touch surfaces such as cooler handles are cleaned throughout the shifts.
BBQ set-up was underway at the time of inspection - ensure separate tongs for raw and cooked food, toppings should not be accessible by the guests, ensure lids are placed on inserts to ensure hot holding temperatures are maintained.
All cooler temperatures are satisfactory.
Sanitizer buckets for wiping clothes are present and have and adequate concentration of sanitizer.