More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Complaint |
| Inspection date: | April 21, 2004 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| 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 |
|---|---|
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Temperature in sandwich prep table inserts on day of suspected foodborne illness was 2.5C and 2.6C - well below the required minimum of 4C. Temperatures are taken 3 times a day with a digital thermometer and recorded. However, on day of inspection, deli meat was at 7C. Recommend keeping lids on prep inserts as much as possible to keep the temperature down.  |
| 118 | Other (Specify) Observation: Recommend keeping record of staff calling in sick or who become ill at work. NOTE: no staff were ill on the day of the suspected FBI. |