More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | April 16, 2021 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
This facility was given a moderate 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: The ambient temperature of the line cooker facing the deep fryer was found around 10°C. The internal temperature of the box of chicken thighs stored there overnight was measured at 10°C around 2:10pm. There is no temperature log for the line cooler and the time when its temperature goes above 4°C is unknown. Corrective Action: Any potentially hazardous food held above 4°C for more than 4 hours must be disposed due to the potential pathogen growth and toxin production. If the holding period above 4°C is unknown, the food in doubt still should be disposed to err on the side of caution. The box of chicken thigh thus should be disposed. It is also very important to establish temperature recording system for all the coolers, not only for the walk-in cooler currently. Temperature recording system can help you catch the possible malfunction of coolers quicker and more accurately, thus decrease the capital loss of disposing temperature-time abused potentially hazardous food.  |
| 309 | Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: The QUATs sanitizer bottles are not labelled. Corrective Action: Please label all the sanitizer bottles to prevent any confusion. In addition, please do not use bleach and QUATs on the same object at the same time as they can create dangerous fume. Using solely QUATs solution at proper concentration after cleaning the surface can achieve the same effectiveness. |