More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant, Restaurant |
| Inspection type: | Routine, Routine |
| Inspection date: | July 11, 2007 July 11, 2007 |
| Number of critical violations: | 1, 1 |
| Number of non-critical violations: | 2, 2 |
| Follow-up Required: | Yes, Yes |
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 |
|---|---|
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Chicken breast were at 120°F; must be at 140°F or above. All other foods (soup) were above 140°F. Corrective Action: Discard chicken.  |
| 113 | Improper Sanitary Facilities Observation: Soap dispenser needs a pump. Corrective Action: (no corrective action) |
| 116 | Improper Construction / Maintenance of Establishment Observation: Buckets used to make the ice cap mix, must be thoroughly washed. Corrective Action: (no corrective action) |
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Chicken breast were at 120°F; must be at 140°F or above. All other foods (soup) were above 140°F. Corrective Action: Discard chicken. |
| 113 | Improper Sanitary Facilities Observation: Soap dispenser needs a pump. Corrective Action: (no corrective action) |
| 116 | Improper Construction / Maintenance of Establishment Observation: Buckets used to make the ice cap mix, must be thoroughly washed. Corrective Action: (no corrective action) |