More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 12, 2005 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 3 |
| 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 |
|---|---|
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Veg. sauce/broth on stove at 20 degrees C. Corrective Action: Keep it hot (above 60 degrees C) or cold (below 4 degrees C).  |
| 110 | Food Not Protected - General Observation: Raw prowns stored above container of vegetables. Corrective Action: Store raw meats/fish below other foods. |
| 113 | Improper Sanitary Facilities Observation: Paper towel dispenser empty. Corrective Action: Corrected |
| 118 | Other (Specify) Observation: Water on floor in walk-in cooler. Corrective Action: Keep it mopped if the water is result of ice melt from vegetables. |