More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant, Restaurant |
| Inspection type: | Follow-Up, Follow-Up |
| Inspection date: | May 30, 2007 May 30, 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: Review your written Food Safety Plan and implement the critical control measures & keep records. (cooking, *cooling,, reheating, hot holding). Other control points - fridge to - eg. rice - *HOT - 60°C DANGER ZONE - 4°C. quickly. Corrective Action: Review FSP and implement the critical control measures.  |
| 116 | Improper Construction / Maintenance of Establishment Observation: Wash/disinfect daily, the hanwash sink taps; paper towel dispenser & soap dispenser. PLUS all handles in the kitchen. Corrective Action: Wash/disinfect daily. |
| 109 | Critical Other (Specify) Observation: Review your written Food Safety Plan and implement the critical control measures & keep records. (cooking, *cooling,, reheating, hot holding). Other control points - fridge to - eg. rice - *HOT - 60°C DANGER ZONE - 4°C. quickly. Corrective Action: Review FSP and implement the critical control measures. |
| 116 | Improper Construction / Maintenance of Establishment Observation: Wash/disinfect daily, the hanwash sink taps; paper towel dispenser & soap dispenser. PLUS all handles in the kitchen. Corrective Action: Wash/disinfect daily. |