More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 20, 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 |
|---|---|
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Inserts-Meatballs were found to 40°C during hot holding(ideal temp >60°C cold items were at 8°C -This could lead to pathogen growth. Corrective Action: Keep the hot holding temperature to >60°C;keep the cold items at <4°C.  |
| 116 | Improper Construction / Maintenance of Establishment Observation: Washrooms (Females) was found to in unsanitary condition. -This could lead to the contamination for food. Corrective Action: -Clean the washroom and proper maintenance. |
| 118 | Other (Specify) Observation: Freezer-the temperature was found to be-8°C(ideal temp is -18°C (no high risk food.) Corrective Action: Recommendation keep the freezer temp at -18°C. |