Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | July 28, 2009 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 110 | Repeat Food Not Protected - General Observation: Grated cheese and sliced produce in Taco Bell refrigerated table unit recorded temperatures between 6C and 12C Corrective Action: Potentially hazardous food temperatures must be maintained at 4C, or foods should not remain at temperatures above 4C for more than 2 hour periods. Ensure food temperature are monitored regularly.  |
Comments:
The following items noted at time of inspection:
- Liquid handsoap and paper towels available at handsinks = good.
- Quats sanitizer provided for sanitizing dishware and wiping cloths = good.
- Hot-holding food temperatures recorded above 65C = good.
- Walk-in refrigeration temperatures recorded 4C = good.
- Freezer temperatures recorded -16C = good.
- Facility well organized
- Temperature logs maintained daily = good.