Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | December 08, 2010 |
| 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: There is insufficient shelving space in the walk-in cooler to store all products 6 inches off the floor. Corrective Action: Install an additional shelf 6 inches off the floor. This must be completed before the next routine inspection.  |
| 116 | Repeat Improper Construction / Maintenance of Establishment Observation: The fluorescent lights in the dishwashing area do not have shatterproof covers. Corrective Action: Install shatterproof covers. |
Comments:
The following observations were made:
1. All temperatures met regulatory requirements.
2. Sanitizing solution on site for wiping cloths. Additional sanitizer had to be added as concentration was not strong enough. Ensure these solutions get replenished on a regular basis.
3. Thermometers present in all coolers.
4. Hand washing station equipped with soap and paper towel.
5. Cleaning and sanitation of facility was acceptable.
6. No signs of pests during inspection.
7. Out-dated temperature logs were posted on the walk-in cooler. Ensure that up-to-date logs are readily available at all times and that they are filled out daily.
8. Reviewed proper cooling procedure and provided an example of cooling chart for staff. A probe thermometer is required for measuring temperature of products during the cooling period.