Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | August 17, 2006 |
Number of critical violations: | 1 |
Number of non-critical violations: | 0 |
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: Hot holding of meatballs in sauce at 55.9°C. Corrective Action: Must be 60°C minimum. New unit has been ordered. |