|Inspection date:||October 05, 2015|
|Number of critical violations:||1|
|Number of non-critical violations:||1|
This facility was given a moderate hazard rating.
More information on hazard ratings.
A summary of the violations found during the inspection are listed below.
|102||Critical Food Not Protected From Contamination - Micro|
Observation: Raw meat is stored above ready to eat foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
|108|| Improper Cleaning, Sanitizing of Equipment and Utensils|
Observation: Inadequate sanitizing rinse temperature for glass dishwasher in the bar area. Rinse cycle temperature is 64C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 70C or more to sanitize dishware. Gauge temperatures must meet manufacturer's specifications.
Corrective Action: Use the main kitchen dishwasher for the meantime. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.