More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 15, 2006 |
| Number of critical violations: | 1 |
| 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 |
|---|---|
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Soups. 2 containers on left slightly below 60°C. 2 on right are >60°C. Others all above 60°C. Corrective Action: Please raise temp of those on left.  |
| 118 | Other (Specify) Observation: 1. Meat slicer can be contaminated by splashes from hand washing because it is beside sink. 2. Food Safety Plan. Corrective Action: Please move. 2. Please locate and have available for reference. |