Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 21, 2012 |
| 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 | Food Not Protected - General Observation: Operator had a large piece of Beef set out at room temperature to cool. The beef was still > 60 degrees Celsius. Corrective Action: The operator agreed to cool the beef in the fridge to ensure the beef would get from 60 degrees Celsius to 20 degrees Celsius within 2 hours and from 20 degrees Celsius to 4 degrees Celsius within 4 hours. The operator agreed to do this from now on with as the standard cooling practice.  |
Comments:
Food contact surface sanitizer was bleach with a concentration > 100 ppm.
Every refrigeration and freezer unit contained a visible working thermometer.
All protective temperatures meet health requirements.