More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 24, 2013 |
| Number of critical violations: | 2 |
| 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: Refrigeration unit in customer area was at 7°C. There are milks stored in the case and these need to be stored at 4°C or below.Please adjust setting accordingly. Corrective Action: Verified with probe thermometer that it was at 4°C  |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Sanitizer (Quats) in three compartment sink was observed at less than 100ppm. Corrective Action: The quats sanitizer concentration should be 150-200ppm. Corrected at the time of inspection. (batch was prepared and used in the morning) |