Inspection Information:
Facility Type: | Restaurant, Restaurant |
Inspection type: | Routine, Routine |
Inspection date: | October 18, 2016 October 18, 2016 |
Number of critical violations: | 1, 1 |
Number of non-critical violations: | 0, 0 |
Follow-up Required: | No, 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 |
105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: At main kitchen, cooler unit #6 and #10, and food insert cooler #2 were not maintaining adequate refrigeration temperature of 4°C or below throughout the day. Operator voluntarily discarded potentially hazardous foods (PHFs) - cheeses, sauce, soup, deli meats - that were time and temperature abused and placed foods that were still safe to consume into another functioning cooler. Corrective Action: PHFs are to be stored in cooler units maintained 4°C or less. Repair or replace broken cooler units. In the meantime, PHFs can be stored in unit #6 and #10 within a 2 hour time frame; store small portions of food that will be used for immediate meal preparation period and replenish food supply when needed. |
105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: At main kitchen, cooler unit #6 and #10, and food insert cooler #2 were not maintaining adequate refrigeration temperature of 4°C or below throughout the day. Operator voluntarily discarded potentially hazardous foods (PHFs) - cheeses, sauce, soup, deli meats - that were time and temperature abused and placed foods that were still safe to consume into another functioning cooler. Corrective Action: PHFs are to be stored in cooler units maintained 4°C or less. Repair or replace broken cooler units. In the meantime, PHFs can be stored in unit #6 and #10 within a 2 hour time frame; store small portions of food that will be used for immediate meal preparation period and replenish food supply when needed. |