More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 20, 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: Garlic butter stored at room temperature. This is a hazardous food and must be stored refrigerated under 4°C when not in use (at 4°C or less). Corrective Action: Put in cooler when not in use. Corrected during inspection.  |
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Raw meat was observed thawing at room temperature by the two compartment sink. Corrective Action: Please thaw in a way that meat stays below 4°C. Corrected during inspection: Meat was thawed under cold running water. |