More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 21, 2010 |
| 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: Butter and coffee creamer stored at room temperature. Creamer discarded. Corrective Action: Ensure all potentially hazardous foods are stored at or below 4°C or above 60°C. |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Dishwasher only capable of measuring 54.2°C. Must be able to achieve 85°C at the manifold. Corrective Action: Immediately repair to ensure proper dishwashing can occur. Until then manually sanitize dishes in the sink using 100ppm bleach solution. |
| 110 | Food Not Protected - General Observation: Scoops stored directly in bins for baking & ice. Corrective Action: Ensure immediately that handles are stored so as to prevent contamination of food/ice. |
| 115 | Inadequate Insect / Rodent Control Observation: Windows throughout the kitchen do not have screens to prevent entry of pests. Door in the back baking room was open/unlocked to the outside allowing entry of pests. Corrective Action: Ensure that all entry points are covered, screens to be in place by July 31, 2010. |
| 116 | Improper Construction / Maintenance of Establishment Observation: Light covers required throughout various areas. Corrective Action: Put in place by July 31, 2010. |