More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 21, 2007 |
| Number of critical violations: | 1 |
| 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 |
|---|---|
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: - For Lower Kitchen; dishwasher sanitizing cycle temperature is at 60C. Corrective Action: - It must be at 82C, or above. - Dishwasher must be repaired. - In the meantime, use dishwasher for washing/rinsing, soak dishes in 1 oz bleach/1 gallon of water solution and air dry them for 2 minutes.  |
| 118 | Repeat Other (Specify) Observation: - In lower kitchen, food residues and build-up are observed inside microwave oven. Corrective Action: - Thorough clean up is required. |