More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant, Restaurant |
| Inspection type: | Follow-Up, Follow-Up |
| Inspection date: | April 05, 2017 April 05, 2017 |
| Number of critical violations: | 1, 1 |
| Number of non-critical violations: | 0, 0 |
| Follow-up Required: | Yes, Yes |
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 |
|---|---|
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: (CORRECTED DURING INSPECTION) Chicken strips used for stir fry was held in a rice cooker, within a solution of plain water. Temperature was at 37°C. This was a very high risk practice with food between 30°C to 40°C Corrective Action: Either keep food hot at 60°C and hotter, on a steam table or inside the cooler at 4°C. Chicken was discarded during inspection.  |
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: (CORRECTED DURING INSPECTION) Chicken strips used for stir fry was held in a rice cooker, within a solution of plain water. Temperature was at 37°C. This was a very high risk practice with food between 30°C to 40°C Corrective Action: Either keep food hot at 60°C and hotter, on a steam table or inside the cooler at 4°C. Chicken was discarded during inspection. |