More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 22, 2019 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
This facility was given a low hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
|---|---|
| 205 | Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Refrigeration Temperatures are elevated (greater than 10°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production. Refrigerator was empty at time of inspection. Corrective Action: Adjust, repair or replace refrigeration unit to ensure that temperatures are at or below 4°C. For clients using the kitchen, if available, redirect potentially hazardous foods to a working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced.  |