More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 21, 2003 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
| 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 |
|---|---|
| 122 | Critical Inadequate Food Safety Plan Observation: Still in progress.  |
| 113 | Improper Sanitary Facilities Observation: Dishsoap and Comet used to clean food prep surfaces. Need suitable sanitizer for these surfacesl Dishwashing requires a 3 step process: Wash with detergent, Rinse with hot water, Sanitize with bleach in water or quaternary ammonia. |
| 118 | Other (Specify) Observation: Rice and cabbage to be cooled in shallow pans to speed cooling. Cooler with anchovies above 4C. |