Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 21, 2010 |
| 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 Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: All potentially hazardous foods are not stored under refrigeration (4ºC / 40ºF or less ). Thawing beef and chicken @ room temperature. Corrective Action: Thaw potentially hazardous foods in the cooler or under cold running water.  |
| 108 | Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Sanitizing rinse for dishwashing not at proper concentration for adequate time (Chlorine 100ppm / QAC 200 ppm / Iodine 12.5ppm). Corrective Action: Monitor chlorine concentrations regularly and adjust if and when required. |
Comments: