More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant, Restaurant |
| Inspection type: | Routine, Routine |
| Inspection date: | August 14, 2017 August 14, 2017 |
| Number of critical violations: | 1, 1 |
| Number of non-critical violations: | 0, 0 |
| Follow-up Required: | Yes, Yes |
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: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications. Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair. Follow up with Health Officer once you have repaired the dishwasher.  |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications. Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair. Follow up with Health Officer once you have repaired the dishwasher. |