Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | August 04, 2006 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Food in the top inserts of prep table were measured at 45-60 degrees F, potentially hazardous foods at this temperature were discarded. Corrective Action: Monitor food temperature regularly to ensure that the temperature is below 40 degrees F. Monitor the length of time that foods are held above this temperature and discard food which remains above 40 degrees F for more than 2 hours.  |
Comments:
Items that have been corrected from the previous inspection: 1. Soap is now available at all handsinks. 2. The hose on the 3-compartment sink has been cut-back and is no longer a cross-connection.