Dups Burritos - Inspection Report

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

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