|Inspection date:||August 12, 2005|
|Number of critical violations:||1|
|Number of non-critical violations:||3|
This facility was given a low hazard rating.
More information on hazard ratings.
A summary of the violations found during the inspection are listed below.
|106||Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)|
Observation: Veg. sauce/broth on stove at 20 degrees C.
Corrective Action: Keep it hot (above 60 degrees C) or cold (below 4 degrees C).
|110|| Food Not Protected - General|
Observation: Raw prowns stored above container of vegetables.
Corrective Action: Store raw meats/fish below other foods.
|113|| Improper Sanitary Facilities|
Observation: Paper towel dispenser empty.
Corrective Action: Corrected
|118|| Other (Specify)|
Observation: Water on floor in walk-in cooler.
Corrective Action: Keep it mopped if the water is result of ice melt from vegetables.