More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | December 07, 2007 |
| Number of critical violations: | 3 |
| Number of non-critical violations: | 1 |
| 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 Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Some foods were above 40°F (around 50°F) - too warm Corrective Action: Fridge must be turned downt o colder temperature. Do not let probe themometer touch the containers or probe the food.  |
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Meatballs were 134°F; this is in the Danger Zone, which would allow pathogens to grow & multiply. Corrective Action: Hot foods must be kept at 140°F or hotter at all times. Monitor temperatures often to ensure you meet 140°F. |
| 109 | Critical Other (Specify) Observation: (no observation) Corrective Action: Replace dial on hot holding unit (missing) |
| 113 | Improper Sanitary Facilities Observation: Women's washroom was out of soap, mens washroom had soap dispenser in toilet. Corrective Action: Keep washrooms fully supplied with hand soap and paper towels. |