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Routine Inspection Dates:
Viewing - '06/01/2010'
(02/24/2010)
(12/16/2009)
(10/14/2009)
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| Violations |
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| Code |
Violation Comments |
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Critical Codes - 3
(to be corrected on inspection date or within 72 hours - see note below)
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| 4-101.11 |
FOOD BEING STORED IN CANS, REUSABLE |
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| 3-302.11 |
RAW MEAT BEING STORED ABOVE LETTUCE & PAN RESTING IN CHICKEN |
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| 2-401.11 |
EMPLOYEES EAT BREAKFAST IN KITCHEN PREP FOOD AREA |
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| Non-Critical Codes - 5 |
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| 3-305.11 |
BOXES AT FOOD BEING STORED ON FLOOR |
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| 3-304.14 |
WIPING CLOTHS NOT BEING STORED IN SANITIZER |
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| 3-501.13 |
BEEF BEING THAWED IMPROPERLY SITTING OUT |
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| 6-501.12 |
COOLER IS SOILED |
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| 6-501.12 |
GREASE BUILD UP ON HOOD |
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Violations are noted on an inspection as being 'Critical' or 'Non-Critical' violations.
A 'Critical' item is defined as a violation that is more likely than other violations to contribute to food
contamination, illness, or environmental health hazard.
A food establishment's permit shall be suspended if an inspection reveals violations which meet or
exceed the following:
- 10 critical violations, or
- 25 non-critical violations, or
- any combination of critical and non-critical violations totaling 30 or more
Note:
Critical items are to be corrected at the time of inspection. However, considering the nature of the potential hazard involved and the complexity of the corrective action needed, the Health Department may agree to a longer time frame, not to exceed 72 hours.
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