Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Initial |
Inspection date: | June 06, 2007 |
Number of critical violations: | 0 |
Number of non-critical violations: | 1 |
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 |
---|---|
118 | Other (Specify) Observation: Food Safety Plan states cook chicken wings to 140°F. Corrective Action: Increase cook temp to 74°C. Use temp recording charts. |