|
Routine Inspection Dates:
Viewing - '03/20/2013'
(01/07/2013)
(05/25/2012)
|
|
| Violations |
|
| Code |
Violation Comments |
|
|
Critical Codes - 6
(to be corrected on inspection date or within 72 hours - see note below)
|
|
| 7-202.11 |
INSECTICIDE IN KITCHEN NO APPROVED FOR USE IN RESTAURANTS. |
|
| 7-201.11 |
CHEMICALS STORED OVER FOOD |
|
| 7-204.11 |
SANITIZER TOO WEAK |
|
| 4-702.11 |
FOOD CONTACT SURFACES NOT BEING SANITIZED |
|
| 4-601.11 |
SOILED CUTTING BOARD |
|
| 2-401.11 |
EMPLOYEE DINKS WITHOUT LIDS AND STRAWS |
|
| Non-Critical Codes - 7 |
|
| 4-601.11 |
SOILED REFIGERATOR DOOR |
|
| 3-303.12 |
SHRIMP ON ICE NOT DRAINED |
|
| 6-301.14 |
NO HANDWASHING SIGNAGE AT KITCHEN HANDSINK |
|
| 6-301.11 |
NO SOAP AT KITCHEN HANDSINK |
|
| 6-301.12 |
NO PAPER TOWEL AT KITCHEN HANDSINK |
|
| 5-205.11 |
HANDSINK USED TO STORE TRASH BAG LINERS |
|
| 2-303.11 |
EMPLOYEES WEARING WATCH AND BRACELET |
|
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.
|
