|Facility Type:||Full Service Restaurant|
|Inspection type:||Risk Factor Assessment|
|Inspection date:||February 07, 2013|
|Number of critical violations:||2|
|Number of non-critical violations:||0|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|4-501.114(C)||Corrected During Inspection Critical When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat sink and sanitizer bucket with a concentration of 150 ppm total quaternary ammonium compound. CFM corrected solution to 200 ppm|
The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR based on the manufacturer's use directions and using the appropriate test kit.
|3-501.16(A)(1)||Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked mushrooms 99F at burger grill. reheated to 170F|
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.