More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 09, 2020 |
| 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 |
|---|---|
| 206 | Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) Chili was observed sitting in the hot holding unit at ~12C. The unit was not turned on. Staff put in the chili around 1.5 hours prior to inspection and forgot to turn the heat on. Potentially Hazardous foods between 4-60C can contribute to pathogen growth and toxin production. Corrective Action: The unit was turned on to rapidly reheat the chili. The unit was capable of reheating food to 74C. A thermometer was available to test it.  |