More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 12, 2006 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
This facility was given a moderate 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 in two crock pots were below 60°C (140°F). Meat balls and the other 2 bins were below 60°C at 54°C. Corrective Action: Must be kept above 60°C (140°F) to prevent growth of food poisoning microorganisms.  |