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Routine Inspection Dates:
Viewing - '01/25/2010'
(08/05/2009)
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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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| 4-601.11 |
SOILED SPOON & KNIVES PUT AWAY AS CLEAN |
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| 4-501.114 |
INSUFFICIENT SANITIZER (0 PPM AT DISHSINK0 |
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| 3-501.16 |
CHIRIZO SITTING OUT AT 79F AND PORK AT 120F AT BAIN CHEESE SAUCE UNDER PREP TABLE AT 80F (FOOD T |
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| Non-Critical Codes - 4 |
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| 4-601.11 |
SOILED TUB & SOILED MICROWAVES & SOILED REFRIGERATOR |
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| 3-501.13 |
IMPROPER THAWING OF CHICKEN & STEAK CHICKEN & STEAK SOBMERGED IN TUBS OF WATER SAT OUT ON FLOOR |
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| 3-306.12 |
SUGAR & BROWN SUGAR STORED UNCOVERED UNDER PREP TABLE. SALSA UNCOVED IN REFRIGERATOR |
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| 4-501.12 |
CUTTING BOARDS SOILED ON LINE |
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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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