More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 10, 2005 |
| Number of critical violations: | 3 |
| Number of non-critical violations: | 1 |
| 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 |
|---|---|
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Coolers #5 & #8 were above 4 degrees C, #5 = 7 degrees C, #8 = 6 degrees C. Corrective Action: PHF's must be kept below 4 degrees C in coolers and monitored.  |
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: gravy and soups were below 60 degrees C, found at 55-57 degrees C. Corrective Action: PHF's must be kept above 60 degrees C in hot hold unit and monitored. |
| 109 | Critical Other (Specify) Observation: No records available for hot/cold temperature monitoring. Corrective Action: Temperature controls must be monitored and records kept. ie (Hot,, Cold, Cooling, Cooking, Reheating (CCP's)). |
| 110 | Food Not Protected - General Observation: Raw meats stored above other foods on small cart in cooler. Cleaning products and chafing fuel stored above noodles. Corrective Action: Reorganize to prevent potential contamination. |