More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 28, 2010 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 3 |
| 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 |
|---|---|
| 110 | Food Not Protected - General Observation: Wood cutting board requires planing/resurfacing Corrective Action: (no corrective action)  |
| 116 | Improper Construction / Maintenance of Establishment Observation: -Resurface damaged floor and resurface employee washroom - Hot holding equipment measured at >60°C - Handwash station stocked with soap and paper towels - Concerns identified during previous inspection have been corrected: bare wood painted, backsplashes replaced, new low temp. dishwasher since last inspection. Temp measured at 63.7°C with chemical sanitizer. - Cold holding measured at 4°C - Foods well protected/covered Corrective Action: (no corrective action) |
| 118 | Other (Specify) Observation: Cold holding units overstocked Corrective Action: Review product ordering to minimize over stock; or increase cold holding capacity |