More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Initial |
| Inspection date: | July 08, 2005 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
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: Walk-in cooler - raw meats/fish stored over other foods. Corrective Action: Store below other foods to prevent contamination from raw juices.  |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Pot of soup cooling in walk-in above 40 degrees C was too large to cool properly Corrective Action: Cool foods in smaller, more shallow containers or in ice stirring frequently and check temperatures to be sure to cool from 60 degrees C to 20 degrees C in less than 2 hours and then to 4 degrees C in less than 4 hours. |