More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | December 03, 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: Meatballs are hot held at 45-54°C. Chicken breasts in the same hot holding steamer are at > 60°C. Staff reheated meatballs in the microwave druing the inspection. Corrective Action: Full batches are hard to hold @ 60°C. Try half batches.  |
| 110 | Food Not Protected - General Observation: Walk in cooler has boxes of shredded lettuce stacked on the floor. Corrective Action: Keep all food 6 inches of the floor (Today stock day) |
| 113 | Improper Sanitary Facilities Observation: Handwashing station had food packages draining in it making access difficult. The paper towel dispenser was empty. Corrective Action: The dispenser was loaded and sink cleared during the inspection. Hand washing methods were reviewed with staff. |