Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | July 11, 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 |
---|---|
106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Chicken breast were at 120°F; must be at 140°F or above. All other foods (soup) were above 140°F. Corrective Action: Discard chicken. |
113 | Improper Sanitary Facilities Observation: Soap dispenser needs a pump. Corrective Action: (no corrective action) |
116 | Improper Construction / Maintenance of Establishment Observation: Buckets used to make the ice cap mix, must be thoroughly washed. Corrective Action: (no corrective action) |