Horstman Hut - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 31, 2007 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 107 | Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s)
Observation: Veggie burgers are placed on an insert on the outdoor BBQ to thaw; temperature of patties measured at > 4 degrees Celsius. All other hot-holding temperatures are satisfactory.
Corrective Action: Veggie burgers must be kept below 4 degrees Celsius or hot held > 60 degrees Celsius.
 |
| 110 | Food Not Protected - General
Observation: Tongs for hot held items (pies/calzones) are hanging from a drawer handle and prone to contamination by workers. Pastries are displayed unwrapped on top of service counter.
Corrective Action: Utensils must be stored in such a way as to prevent contamination; tongs should be placed higher up or in a container. All displayed food must be protected from contamination; cover pastries or place in a area out of reach of customers.
|
Comments:
Additional items noted at the time of inspection:
Gloves are worn by all food service staff; ensure that proper glove procedures are being followed (gloves are only necessary during food prep and service).
The Quat sanitizer concentration in the spray bottles is good (200 ppm). Wiping clothes are being stored in a sanitizer solution when not in use.
All cooler temperatures are satisfactory (< 4 degrees Celsius).