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Routine Inspection Dates:
Viewing - '03/16/2010'
(11/19/2009)
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| Violations |
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| Code |
Violation Comments |
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Critical Codes - 6
(to be corrected on inspection date or within 72 hours - see note below)
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| 7-102.11 |
UNLABELED SPRAY BOTTLES |
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| 3-302.11 |
RAW CHICKEN ABOVE TOMATO & SPINACH ON SHELF AT TORTILAS |
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| 3-501.14 |
AT 4 P.M BEANS SITTING OUT SINCE 2 P.M ARE 100F & 108F |
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| 3-501.17 |
POTENTIELLY HAZARDOUS FOODS NOT DATE LABELED IN WALK IN COOLER |
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| 4-202.11 |
KNIVES X 2 HAVE BROKEN TIPS & CHIPS |
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| 4-202.11 |
PIECE OF CHEESE GRATER HIS LARGE CRACK IN IT. |
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| Non-Critical Codes - 3 |
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| 3-305.11 |
SEVERAL BUS TUBS OF FOOD STORAGE ON FLOOR OF WALK IN COOLER |
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| 4-501.12 |
CUTTING BOARDS NO LONGER EASILY CLEANABLE |
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| 4-601.11 |
SEVERAL POT HOLDERS ARE SOILED AND NO LONGER EASILY CLEANABLE |
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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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