Restaurant Inspections

China 1 Buffet Routine inspection: 9/26/06 Summary of Violations: 3 critical, 2 non-critical Critical 1) The clams and boiled eggs were being held at a temperature of 48 degrees. Directed to correct by 9/26/06. 2) Some of the items in the hot table were being held at a temperature of 109 degrees and at 115 degrees. Corrected. 3) The fried food in the hot holding table had a temperature of 102 degrees. Directed to correct by 9/26/06. Non-Critical 1) There were some food items in the walk-in cooler that were not covered. Directed to correct by 9/26/06. 2) The freezers did not have a thermometer to measure the air temperature. Directed to correct by 9/28/06.

Save a Lot Routine inspection: 9/26/06 Summary of violations: No Violations Noted

The Office Tavern Routine inspection: 9/25/06 Summary of Violations: No Violations Noted