|Inspection date:||December 21, 2007|
|Number of critical violations:||1|
|Number of non-critical violations:||0|
A summary of the violations found during the inspection are listed below.
|Code||Description / Observation / Corrective Action|
|106||Critical Repeat Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)|
Observation: The hot-holding temperatures in the burger areas are still inadequate.
Corrective Action: Ensure hot-held food is >60 C - water and food temperature should both be > 60 C. when inserts are placed into the unit.
A re-inspection of the facility looking at critical violations only from the previous inspection (Dec. 10/07).
Outstanding items from the previous report:
106 - Inadequate hot holding temperature.
Items that have been addressed:
105 - proper cooling procedures for the rice are being followed.
108 - Quat sanitizer buckets for wiping cloths are in place in all stations; Quat sanitizer strength in the spray bottles is good.