Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 05, 2003 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 4 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Lower freezer temp is too warm (+18 F, must be -18 F); Glass door cooler beside freezers ranges up to 54 F.; prep cooler ranges up to 50 F.  |
| 122 | Critical Inadequate Food Safety Plan Observation: |
| 110 | Food Not Protected - General Observation: cover items on front counter near public, muffins etc. |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: install a thermometer in each cooler |
| 118 | Other (Specify) Observation: sanitize food contact surfaces and rags more than once per day, |
| 130 | Inadequate Sanitation Plan Observation: |
Comments:
Hot holding temps are satisfactory, handwashing facilities in place, dish washing operation is satisfactory.