Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Initial |
| Inspection date: | December 12, 2006 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Areas to be addressed:
- Ensure wall-mounted liquid handosap and paper towel dispensers available at all handwash basins.
- Ensure staff use clean, wiping cloths, stored in sanitizing solution.
- Please provide copies of all FoodSafe certificates for Foodsafe trained staff (or provide names of Foodsafe Certified staff).
Other areas noted at time of inspection:
- All refrigeration temperatures recorded 4C, or below = good.
- High temperature dishwasher recorded sanitizing rinse cycle 180F/82C = good.
- No foods were hot-holding at time of inspection. Will check hot-holding temperatures at later inspection.