|Inspection date:||December 05, 2007|
|Number of critical violations:||1|
|Number of non-critical violations:||0|
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.
|105||Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)|
Observation: 1) Cheese on ice by the grill is 14°C. 2) Fish batter is at 10 to 16°C. Fish is dipped into this batter before deep frying. The batter remains in an ice bath until used up or to the end of day when it is discarded. 3) Several food items in prep trays in the kitchen line area have temperature problems .
Corrective Action: 1) Bring out smaller amounts of cheese during rush, then return them to the cooler as the lunch rush ends. 2) Keep the batter <4°C. beginning immediately. 3) Keep potentially hazardous foods covered to maintain surface temperatures 4°C.