More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 03, 2006 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 0 |
| 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 |
|---|---|
| 105 | Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: - Small cooler for dairy products and soft clinic temperature at 7C Corrective Action: - Adjust to 4C or below immediately  |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Dishwasher sanitizing cycle temperature at 68C Corrective Action: -It must reach 72C or above, dishwasher must be repaired - In the meantime use dishwasher for washing and rinsing, then soak in 200 PPM sanitizer (Quat) solution for 2 minutes and air dry them. - Operator has retrained and emphasized on proper handwashing procedure for all staff. - Glo germ has been used as a tool for training. |