More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 16, 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: Icing dip at room temperature. Donuts / fritters are touched with bare hands when sauce is still soft. This remains a cross-contamination risk unless hands are thoroughly washed before donuts are handled.  |