More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Complaint |
| Inspection date: | November 16, 2004 |
| Number of critical violations: | 2 |
| 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 |
|---|---|
| 102 | Critical Food Not Protected From Contamination - Micro Observation: Raw shrimp stored on upper shelf over veggies & noodles Corrective Action: Discussed keeping all raw meats/fish/shellfish separate from other foods  |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Cooling large batches of liquids in 20L plastic pails - this takes too long - please obtain a cooling wand and instruct staff in its use; Four bins of noodles @35C, one @ 11.3C? out only 1-2 hour Corrective Action: Discussed with owner |
| 118 | Other (Specify) Observation: Temperature logs not up to date - one month behind Corrective Action: (no corrective action) |