Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | March 20, 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 cooked, potentially hazardous foods not cooled to 4ºC / 40ºF or less within 2 hours. Corrective Action: Cool foods quickly in an ice bath - monitor temperature to 25ºC and then moving to refrigerator. |
106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Potentially hazardous foods stored hot are not kept at or above 60ºC /140ºF during hot holding. Corrective Action: Adjust steam table settings to ensure 60C temperature can be maintained at all times. Test hot holding temperature approx. 1hour after placing items into steam table |
Comments: