More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | July 21, 2016 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| 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 |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Facility has a mechanical temperature dishwasher. No sanitizer detected. The rinse temperature at the plate reached 66.9°C. Corrective Action: Please ensure the mechanical dishwasher is serviced to ensure appropriate sanitizing by high temperature rinse or an approved chemical sanitizer. Note: High temperature dishwashers must reach a minimum plate temperature of 71°C (160°F) by providing 60°C (140°F) in the wash cycle and 82°C (180°F) for 10 seconds in the rinse cycle measured by the temperature gauge at the hot water manifold. Chemical dishwashers must attain a minimum of 200 ppm quaternary ammonium (QUATs). Manual sanitizing is REQUIRED until dishwasher is serviced. Approved manual sanitizing is the following: submerge all equipment and utensils in either chlorine solution measured at least 100 ppm or quaternary ammonium solution at least 200 ppm for at least 45 seconds. Ensure sanitizer levels are ACCURATELY recorded on daily basis and CORRECTIVE ACTIONS are added to daily check list. |