More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | July 25, 2007 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 3 |
| Follow-up Required: | No |
This facility was given a moderate hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Prep cooler inserts - Ham overstocked and above 4oC. All potentially hazardous foods must be kept below 4oC. |
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Hot holding foods must be kept above 60oC. A thermometer for this use may need to be required. |
| 110 | Food Not Protected - General Observation: Ensure all foods are stored in a protected manner. Ensure all containers/covers are of Food Grade material (large/dry powder containers on garbage bags not used as food covers). |
| 115 | Inadequate Insect / Rodent Control Observation: Mouse droppings found in baking area. Need to implement control measures immediately. Clean up evidence, ensure pest control is in place. Screen doors and identify and close off any other access points. |
| 116 | Repeat Improper Construction / Maintenance of Establishment Observation: Need a thorough cleaning to remove build-up of dust, dirt, food residue, etc |