More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 14, 2004 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| 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 |
|---|---|
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Meatballs/sauce temp. at 33-37C. Ensure hot holding unit maintains a temp. of 60C (140F) or higher. Ensure food reaches 74C internal temp. before being placed in hot well. Check internal temp. each batch. Employee to discard batch and start with fresh batch (as per corrective action in stores' FSP). - being done during visit. Monitor unit temp. throughout day (every 20-30 min.). Repair unit as necessary. Hold product in cold storage until order placed in unit temp. cannot be maintained.  |