More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 27, 2009 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
This facility was given a high 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: Line cooler #2 has food at 8°C. Corrective Action: Move all potentially hazardous food (PHF) to the walk in cooler immediately. (Done during the inspection). Do not use for PHF until logs show  |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Line cooler #1 has food at 15°C. Corrective Action: Discard all hazardous food immediately. (Done) |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Bar glass washer is using Jodaphone as disinfectant but there is no test kit on site. Corrective Action: Provide a test kit. (Done during the inspection). |
| 118 | Other (Specify) Observation: No logs available for recording temperatures or concentrations. Corrective Action: Begin monitoring and recording temperatures 3x/day, other data weekly. |