More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 22, 2016 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 1 |
| 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 |
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Gravy was being hot held at 50C. To prevent growth of microorganisms and/or development of toxins, foods must be hot held at 60C or higher. Corrective Action: Food had only been held at this temperature for 1 hour - reheat to a boil for 2 minutes and then ensure it maintains a temperature of 60C or hotter. |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: QUATs sanitizer at less than 200ppm. QUATS cannot adequately sanitize surfaces to reduce potential foodborne illness causing organisms below 200ppm. Corrective Action: Ensure sanitizer is changed out frequently enough to maintain a 200ppm concentration (i.e. once a day or more frequently if required). |
| 118 | Other (Specify) Observation: There were dirty cloths on counter tops throughout the kitchen. These cloths can build up bacteria and then when used, spread the bacteria on food contact surfaces, potentially resulting in cross contamination. Corrective Action: Store cloths in 200ppm QUATS solution or put into laundry immediately after use. |