More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 25, 2013 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
| 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 |
|---|---|
| 109 | Critical Other (Specify) Observation: The readings of the thermometers in all coolers and freezers were inaccurate. No temp logs were found on site.This could lead to improper monitoring of temp of the foods-potential pathogen growth could occur. Corrective Action: Adjust the thermometers to the correct readings. Keep a temp log on site and maintain proper/daily documentation.  |
| 110 | Food Not Protected - General Observation: Drinks and mayo containers were left directly on the ground. This could lead to potential food contamination and could attract pests. Corrective Action: Keep all food products above the ground. |
| 110 | Food Not Protected - General Observation: Flour/rice containers-the scoops were kept inside the containers, this could lead to potential cross-contamination. Corrective Action: Should keep the scoops in a separate location. |
| 116 | Improper Construction / Maintenance of Establishment Observation: The sanitation/general cleaning of the facility was average, unclean facility could attract pests and could lead to potential food cross contamination. Corrective Action: Keep good cleaning of the facility. Clean all the handles on the fridges and freezers. |