More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | October 28, 2020 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
This facility was given a low hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
|---|---|
| 203 | Critical Repeat Food not cooled in an acceptable manner [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) Deep fried pork were cooled at room temperature and stored in deep rectangular containers after being prepared. The deep fried pork was made an hour prior. It was measured with a probe thermometer and reads 22.5 degrees C. Corrective Action: The deep fried pork were moved to the cooler immediately to cool properly. The operator was instructed to cool down deep fried pork using shallower containers or filling only half of the deep containers to facilitate proper cooling.  |