More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 04, 2006 |
| Number of critical violations: | 0 |
| 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 |
|---|---|
| 117 | Food Handler Training Observation: Record keeping. Cooling practices. Corrective Action: Begin to keep records weekly of dishwasher temperature. The most important immediate improvement I can suggest is to be consistent about not leaving cooked rice to cool at room temperature for more than 4 hours IN TOTAL. This includes use the next day.  |