Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | July 28, 2010 |
Number of critical violations: | 3 |
Number of non-critical violations: | 1 |
Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Roasted garlic observed at room temperature Corrective Action: Once garlic is roasted, it can support the growth of potentially dangerous bacteria - ensure that it is promptly placed in a cooler after it is roasted. |
106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Pizza hot holding unit is not at 60 degrees celsius or above. Hot holding unit turned up at time of inspection. Corrective Action: Ensure that all pizza is either held in a functioning hot holding unit at 60C/140F or above or held in a cooler. |
113 | Improper Sanitary Facilities Observation: No paper towel dispenser to designated handsink. Corrective Action: Provide a paper towel dispenser for the designated handsink. |
122 | Critical Inadequate Food Safety Plan Observation: No temperature logs kept. Corrective Action: Ensure that temperature logs are kept and include twice daily monitoring of all coolers as well as the hot holding line. Ensure that all coolers are 4 degrees or below and the hot holding unit is 60 degrees celsius or above. |
Comments:
Reinspection for all items August 17th, 2010 at 2pm. All violations must be corrected at that time. Further temperature violations (i.e. leaving food out at room temp and/or lack of proper hot holding) may result in enforcement measures.