More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 30, 2013 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| 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 |
|---|---|
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Cold holding of potentially hazardous foods-cheese, cream and salads such as tomatoes and onions are held at 6°C-10°C. This is a potential health hazard since inadequate cooling of potentially hazardous foods could lead to pathogen growth and consequently food borne illness individuals consume them. Corrective Action: Please ensure that all potentially hazardous foods are cold holding at less than or equal to 4°C to prevent any pathogen growth. Action was corrected onsite. Told operator to only cold holding small portions of foods and adjust the temperature of the cooler and keep a lid on all items, the operator corrected to action. Also told the operator to throw out the foods if not being used in 2 hours  |