Inspection Information:
Facility Type: | Restaurant, Restaurant |
Inspection type: | Routine, Routine |
Inspection date: | June 19, 2018 June 19, 2018 |
Number of critical violations: | 1, 1 |
Number of non-critical violations: | 0, 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 |
---|---|
205 | Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production. Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times. |
205 | Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production. Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times. |