More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | December 04, 2006 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
This facility was given a low 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: - Hot cheese sauce temprature is at 40C. - Hot holding temperature for potentially hazardous foods must be at 60C, or above. Corrective Action: - Adjust the temperature to 60C, or above immediately.  |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: - Improper dishwashing procedure has been used; no bleach or sanitizer has been used. Corrective Action: - Proper Dishwashing Procedure: Wash with detergent and 45C water, rinse with hot water, soak dishes in 1oz bleach/1 gallon of water solution for 2 minutes and then air dry them. |
| 116 | Improper Construction / Maintenance of Establishment Observation: - Paint flaked off in cabinets. Corrective Action: - All food preparation and storage area surfaces must be non-porous, smooth and easily cleanable. - Back storage area shelves are made of unfinished wood. |