More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant, Restaurant |
| Inspection type: | Routine, Routine |
| Inspection date: | June 08, 2007 June 08, 2007 |
| Number of critical violations: | 1, 1 |
| Number of non-critical violations: | 1, 1 |
| 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 |
|---|---|
| 109 | Critical Other (Specify) Observation: Be sure to check the hot foods in the inserts after the food has been there for 1 -2 hours to be sure it is above 60°C (140°F). Corrective Action: (no corrective action)  |
| 113 | Improper Sanitary Facilities Observation: (no observation) Corrective Action: 1. Keep the handwash sink station clean & disinfected. 2. Remove the numerous boxes of business paper from the staff washroom. It is unusable as is. |
| 109 | Critical Other (Specify) Observation: Be sure to check the hot foods in the inserts after the food has been there for 1 -2 hours to be sure it is above 60°C (140°F). Corrective Action: (no corrective action) |
| 113 | Improper Sanitary Facilities Observation: (no observation) Corrective Action: 1. Keep the handwash sink station clean & disinfected. 2. Remove the numerous boxes of business paper from the staff washroom. It is unusable as is. |