Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
| Facility Type: | Seasonal Fast Food Restaurant |
| Inspection type: | Risk Factor Assessment |
| Inspection date: | August 31, 2012 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
Definition of critical and non critical violations
| Code | Observation / Corrective Action |
| 0820 A 2 | Critical hamburgers,hot dogs and pizzas cold holding at improper temperatures Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. |