Nancy O's - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:October 05, 2015
Number of critical violations:1
Number of non-critical violations:  1
Follow-up Required:  Yes

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.

Code Description
102Critical 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.