Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | June 11, 2007 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 105 | Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Large cooler is not maintaining the temperature of food below 4 degrees Celsius. Corrective Action: Additional coolers and freezer are to be used for all potentially hazardous foods until the cooler is working properly.  |
| 106 | Critical Repeat Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Items being held in the hot-holding unit are not above 60 degrees Celsius (140 F). Corrective Action: Ensure that products are reheated to 74 degrees Celsius (165 F) prior to being placed in the hot-holding unit. |
Comments:
Areas that have been addressed since previous inspection:
1. Temperature logs are now in place; temperatures are being recorded twice daily.
2. Paper towels are available at the handsink.
3. Sanitizer dispenser has been adjusted; Quat solution now measured at 200 ppm.