More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 24, 2007 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
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 |
|---|---|
| 102 | Critical Repeat Food Not Protected From Contamination - Micro Observation: Raw meat stored above other food in white fridge. Corrective Action: Please store all raw meat/poultry/seafood below other food.  |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Broth with vegetables on stove whithout heat @ 21°C - for 4 hours. Too long. Corrective Action: Tossed during inspection. Thanh or Vu please call me. |
| 116 | Improper Construction / Maintenance of Establishment Observation: Stove surface with burnt food debris. Corrective Action: Requires cleaning. |