Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 21, 2009 |
| Number of critical violations: | 1 |
| 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 |
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: The meats in the hot holding unit were not being kept at 60C. Corrective Action: All foods stored in the hot holding unit must be stored above 60C to prevent the growth of pathogens that can result in food borne illness. Any foods not kept above this temperature must be discarded after 2 hours and staff must have a reliable method for determining the 2 hour expiration time.  |
Comments:
For comments regarding the rest of the facility, refer to the general facility inspection report.