More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 03, 2007 |
| 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 |
|---|---|
| 105 | Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Cold Holdings - Foods in inserts out front are above 4°C. Must be 4°C or less. Corrective Action: Turn temperature lower AND keep time spent at room temperature to a minimum. Do not leave foods on prep counter while making subs for customers. This is temperature abuse and the inserts are able to bring the temperature down. Do your food prep before busy times with serving the public.  |