More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant, Restaurant |
| Inspection type: | Routine, Routine |
| Inspection date: | January 04, 2018 January 04, 2018 |
| Number of critical violations: | 2, 2 |
| Number of non-critical violations: | 1, 1 |
| 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 |
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Bacon and gravy in hot holding unit were 45 degrees C. Hot held items must be kept at a temperatures of 60 degrees C or hotter. Corrective Action: Items were reheated to 74 degrees C and placed back in hot holding. |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Fry cutter had accumulated food and debris. Corrective Action: Ensure it is cleaned after each use. |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Surface sanitizer was 50 ppm chlorine. Corrective Action: Ensure sanitizer concentration is 100-200 ppm chlorine. |
| 116 | Improper Construction / Maintenance of Establishment Observation: Holes around pipes and along wall near the floor may allow pest entry. Corrective Action: Ensure holes are filled to prevent pest entry. |
| 116 | Improper Construction / Maintenance of Establishment Observation: Ventilation system above grill was due for service in December 2016. Corrective Action: Ensure the unit is services within 6 months. |
| 116 | Improper Construction / Maintenance of Establishment Observation: Door on pizza cooler is falling off. Corrective Action: Ensure door is repaired/replaced within 6 months. |
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Bacon and gravy in hot holding unit were 45 degrees C. Hot held items must be kept at a temperatures of 60 degrees C or hotter. Corrective Action: Items were reheated to 74 degrees C and placed back in hot holding. |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Fry cutter had accumulated food and debris. Corrective Action: Ensure it is cleaned after each use. |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Surface sanitizer was 50 ppm chlorine. Corrective Action: Ensure sanitizer concentration is 100-200 ppm chlorine. |
| 116 | Improper Construction / Maintenance of Establishment Observation: Holes around pipes and along wall near the floor may allow pest entry. Corrective Action: Ensure holes are filled to prevent pest entry. |
| 116 | Improper Construction / Maintenance of Establishment Observation: Ventilation system above grill was due for service in December 2016. Corrective Action: Ensure the unit is services within 6 months. |
| 116 | Improper Construction / Maintenance of Establishment Observation: Door on pizza cooler is falling off. Corrective Action: Ensure door is repaired/replaced within 6 months. |