More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | July 31, 2014 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| 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: Inserts storing the sauces were slightly elevated in the prep cooler line. Baking pans are being used to cover these inserts. Baking pans will not work very functionally to maintain temperatures. Corrective Action: Replace baking pans with a proper fitting lid that can be pulled over top the inserts. Add a column onto the temperature logs to measure the sauce inserts daily. Do not store perishable foods in the danger zone longer that 2 hours.  |
| 116 | Improper Construction / Maintenance of Establishment Observation: The condenser units for the walk-in cooler and walk-in freezer are currently not vented on the outside of the roof.(Express line coolers have had this issue resolved already.) Corrective Action: This needs to be fixed as well. Look into having these condensers vented on outside of roof, |