More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 03, 2018 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 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 |
| 205 | Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Single servings of butter were being kept at room temperature although the storage instructions stated that refrigeration was necessary. Potentially hazardous foods must be kept at 4°C (40°F) or lower to ensure the growth of foodborne pathogens cannot occur. Corrective Action: The operator arranged to switch to single servings of butter that are not required to be refrigerated according to the storage instructions. |