More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 20, 2007 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | Yes |
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 |
|---|---|
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: High temp dishwasher rinse cycle temp <82°C Corrective Action: Please adjust/service dishwasher to ensure it reaches 82°C to properly sanitize dishes.  |
| 110 | Repeat Food Not Protected - General Observation: Open bags of flour/dry ingredients. Corrective Action: Please provide covered bins/containers to prevent contamination. |
| 118 | Other (Specify) Observation: No temp logs kept. Corrective Action: Cold holding/hot holding temps must be monitored and recorded daily. Keep logs on file to be reviewed during inspections. |