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Routine Inspection Dates:
Viewing - '04/17/2013'
(11/23/2012)
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| Violations |
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| Code |
Violation Comments |
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Critical Codes - 5
(to be corrected on inspection date or within 72 hours - see note below)
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| 3-501.16 |
queso held in warmer less than 140 degrees F |
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| 4-101.11 |
plastic grocery bags used as food contact food storage |
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| 7-102.11 |
several spray bottles with unknown contents unlabeled |
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| 3-302.11 |
raw meats stored over ready-to-eat foods in walk-in |
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| 3-302.11 |
cheese dip, salsa, cut vegetables stored open underneath raw meats in walk-in and prep cooler |
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| Non-Critical Codes - 2 |
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| 4-501.12 |
several cutting boards no longer cleanable |
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| 4-601.11 |
ice dam in ice machine soiled |
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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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