More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 03, 2007 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
| 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: - Insert temperature at sandwich preparation table at 9C. Corrective Action: - Lower the cooler temperature at sandwich table to 2-3C. Put in smaller quantity of food in insert and keep the cover on inserts when they are not in use to maintain insert temperature at 4C, or below.  |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: - Walk in freezer floor made of unfinished wood. Corrective Action: - All surfaces in food preparation and storage area must be smooth, easily cleanable and non-absorbent. Painting and re-surfacing is required. |
| 118 | Other (Specify) Observation: - Garbage is found on floor underneath stove. Corrective Action: - Thorough cleaning is required. |