More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Complaint |
| Inspection date: | June 24, 2014 |
| 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: The garlic butter is stored in a roughly .5 to .75 litre container in the cooler at night and then brought out in the morning so it softens. Garlic mixed with butter or margarine can provide an environment for clostridium botulism growth at room temperature. Corrective Action: I recommend storing the garlic butter in a much smaller container that will be used within two hours. Store larger amounts in the cooler at 4°C or lower.  |