More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | |
| Inspection date: | March 20, 2001 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
This facility was given a moderate hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
|---|---|
| 102 | Critical Food Not Protected From Contamination - Micro Observation: In walk-in cooler, organization needed - raw hazardous foods (meat) nned to be kept at bottom and away from RTE foods.  |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Pastry cooler measured at 7.5C - must be 4C or below. Needs adjustment or servicing. |
| 110 | Food Not Protected - General Observation: All food items need to be kept up off floor to enable cleaning (store room). |