More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | February 08, 2010 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
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 |
|---|---|
| 108 | Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils Observation: The slicer was again dirty and had not been used today. The chef on duty stated that the staff always clean the slicer before use. Corrective Action: Add this procedure to your food safety plan and sanitation plan.  |
| 110 | Repeat Food Not Protected - General Observation: 1. Ready to eat food is again stored under raw meat. Though both were well protected, this is a bad habit to allow in the coolers. 2. Some cooked food was uncovered in the cooler. Corrective Action: Monitor this practice until the cooks develop the correct procedure. 2. Cover all food once it has cooled. |