Inspection Information
Facility typeFood (Restaurant)
Inspection typeRoutine
Inspection dateJanuary 27, 2006
Number of critical violations1
Number of non-critical violations2
This facility was given a high hazard rating.
More information on hazard ratings.
Violations: A summary of the violations found during the inspection are listed below.
Code Description
108  Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Dishware washer is not sanitizing properly. Final rinse temperature 55°C and no (zero) chlorine sanitizer. Repair/adjust dishwasher, final rinse sanitize concentration must be above 50 ppm chlorine or if not temperature sanitizing must be above 82°C at manifold.
115   Inadequate Insect / Rodent Control
Mouse infestation in facility. Clean and sanitize all surfaces, in kitchen and storage rooms. Clean counters, shelves and floor. Take further steps to eliminate mice from facility.
116   Improper Construction / Maintenance of Establishment
Remove/reduce clutter (unused articles) from facility. Back area shelves. Clean. Correct items above within 48 hours.