More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 18, 2005 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
| 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 |
|---|---|
| 107 | Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s) Observation: 1. Meatballs cooking directions on wall do not state cook to74°C or more and meatballs is not holding are only 49°C. 2. Also chicken needs to be reheated Corrective Action: 1. Reheat meatballs to 74°C also recommend using a metal pan not plastic which insulates food from steam table. 2. 30+°F to 165 (74°C) if you measure the bottom/coolest layer.  |
| 110 | Food Not Protected - General Observation: Cold cuts in condiment cooler are warm at top 9°C. Corrective Action: Lower to below 4°C immediately and put less thick piles into tray. |
| 118 | Other (Specify) Observation: 1. Staff are unaware of proper concentration of quats to test for 2. No dates are written onto temp check sheets Corrective Action: 1. and that it is possible to change mix rate and who to notify if low or where to find more sanitizer if spray bottle runs out. 2. Start immediately |