More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Complaint |
| Inspection date: | April 21, 2005 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
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 |
|---|---|
| 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. |