|Facility Type:||Food (Restaurant)|
|Inspection date:||October 10, 2013|
|Number of critical violations:||1|
|Number of non-critical violations:||1|
This facility was given a moderate hazard rating.
More information on hazard ratings.
A summary of the violations found during the inspection are listed below.
|107||Critical Inadequate Cooking and Reheating of Potentially Hazardous Food(s)|
Gravy held at 55°C. Heat gravy to at least 74°C and hold at 60°C.
|118|| Food Safety Plan/Sanitation Plan|
1) Storage areas and shelves are very cluttered. Remove all items not required for food service. Reorganize to allow for proper cleaning. 2) Preparation table requires a thorough cleaning and sanitizing between seams.
Comments: Bleach sanitizer readily available. Concentration at 100 ppm. Handwash station satisfactory. Refrigeration units at 4°C.