More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 18, 2004 |
| Number of critical violations: | 0 |
| 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 |
|---|---|
| 118 | Other (Specify) Observation: Cooler where anchovies kept: temp varied from 1-10C. Anchovies need to be kept at 4C - they will be moved to a different cooler. Please ensure all staff read new Food Safety Plan and provide bleach in spray bottle for sandwich making area.  |