More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 04, 2019 |
| 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 |
| 205 | Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Internal temperature of sliced deli meat measured 6.8 degree Celsius due to incorrect setting of the unit. Product was discarded. Corrective Action: Ensure that all cold potentially hazardous food are properly held at or below 4 degrees Celsius or 40 degrees Fahrenheit . |
| 209 | Food not protected from contamination [s. 12(a)] Observation: Light bulb in the hot holding was not shatter proof. This could lead to contamination of food due to shattered bulb. Corrective Action: Ensure that all light bulb in the hot holding unit is shatter proof to prevent potential contamination from broken glasses. |
| 315 | Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Refrigeration unit was not supplied with a thermometer. Corrective Action: Ensure that all refrigeration units are supplied with a working thermometer to monitor if the unit is maintaining the required temperature. |