|Inspection date:||April 21, 2005|
|Number of critical violations:||2|
|Number of non-critical violations:||1|
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 Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)|
Observation: Cold sauces measured at 14 to 18 C.
Corrective Action: Discard sauces with a pH above 4.6.
|108||Critical Improper Cleaning, Sanitizing of Equipment and Utensils|
Observation: Hot foods were left uncovered on the cooker at the temperature of 29 C.
Corrective Action: Cover all food in storage and maintain at the Hot Holding Temp of 60 C or higher.
|116|| Repeat Improper Construction / Maintenance of Establishment|
Observation: 1. Floors in food stgorage areas must be smooth, non-absorbent and cleanable. 2. Spilled sugar and baking powder was found the the dry storage.
Corrective Action: 1. As indicated. 2. Clean up spills when they happen.