Inspection Information:
Facility Type: | Restaurant, Restaurant |
Inspection type: | Routine, Routine |
Inspection date: | July 18, 2017 July 18, 2017 |
Number of critical violations: | 2, 2 |
Number of non-critical violations: | 0, 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 |
105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Ham, bacon, and sausage were sitting at 12.3C; breakfast had been served more than 6 hours ago. Improper cooling of potentially hazardous foods, such as meat, is the number one cause of foodborne illness. Corrective Action: Meat was thrown out at time of inspection. Always adhere to the following cooling curve: 60C --> 20C within 2 hours, 20C --> 4C within 4 hours. |
108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Hot water sanitizing sink was not at a sanitizing temperature of 77C, as required. The sink was at 45C, which does not allow for dishes to be adequately sanitized. Corrective Action: Ensure the sanitizing sink is allowed to heat up to 77C prior to use OR use bleach and cold water to sanitize (1 tsp bleach per 1L if water). |
105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Ham, bacon, and sausage were sitting at 12.3C; breakfast had been served more than 6 hours ago. Improper cooling of potentially hazardous foods, such as meat, is the number one cause of foodborne illness. Corrective Action: Meat was thrown out at time of inspection. Always adhere to the following cooling curve: 60C --> 20C within 2 hours, 20C --> 4C within 4 hours. |
108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Hot water sanitizing sink was not at a sanitizing temperature of 77C, as required. The sink was at 45C, which does not allow for dishes to be adequately sanitized. Corrective Action: Ensure the sanitizing sink is allowed to heat up to 77C prior to use OR use bleach and cold water to sanitize (1 tsp bleach per 1L if water). |