|Inspection date:||March 07, 2018|
|Number of critical violations:||1|
|Number of non-critical violations:||2|
This facility was given a low hazard rating.
More information on hazard ratings.
A summary of the violations found during the inspection are listed below.
|106||Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)|
Observation: (CORRECTED DURING INSPECTION) Quinoa in crock pot had an internal temperature of 50°C. Quinoa had been prepared at 07:00 (over 3 hours ago).
Corrective Action: Operator agreed to discard quinoa. In the future, use the correct insert for the hot-holding unit to ensure foods are held at 60°C or above. This will prevent the growth of pathogenic bacteria.
|115|| Repeat Inadequate Insect / Rodent Control|
Observation: Rodent droppings observed in dry storage.
Corrective Action: Remove droppings and monitor for further signs of rodent activity. Elevate foods in soft containers (e.g. flour) to higher shelves to protect foods from contamination.
|116|| Improper Construction / Maintenance of Establishment|
Observation: Knife rack was dirty
Corrective Action: Knife rack should be cleaned and sanitized.