More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | April 27, 2016 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| 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 |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: High temperature dishwasher reached a final rinse temperature of 60.6C after multiple wash cycles (at plate level). This temperature must reach at least 71.6C (approximately 165F). Corrective Action: Operated caled maintenace during inspection. 3 compartment sink manual warewashing method is to be used until this dishwasher is fixed. Please communicate this to staff immediately. |