Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 31, 2011 |
| 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 |
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: The hot holding temperature for the wieners is 36 Degree Celsius. One of the lamp on the hot holding unit is not working. Corrective Action: The hot holding temperature must be maintained above 60 Degree Celsius. The wieners were discarded at the time of this inspection. Please ensure that after replacing the bulb on the hot holding unit, the hot holding temperature of the food in this unit is monitored.  |
Comments:
General observations:
1.Unless otherwise indicated in the violation section above, all the refrigeration and hot holding temperatures are meeting health requirements.
2. The dishwasher rinse temperature as measured with the maximum registering thermometer on the dishes is 70 Degree Celsius which is one degree less than required. The operator to get the dishwasher serviced and to monitor the dishwasher temperature as part of the daily monitoring.
3. As per the information provided by the chef/manager, some rodent activity has been observed in the building lately. A regular pest control professional has been hired. At the time of this inspection, no apparent signs of rodent infestation was observed.
A follow up inspection will be done to verify the hot holding temperatures and the dishwasher temperatures.