|
Routine Inspection Dates:
(03/20/2013)
(01/07/2013)
(05/25/2012)
|
|
| Violations |
|
| Code |
Violation Comments |
|
|
Critical Codes - 7
(to be corrected on inspection date or within 72 hours - see note below)
|
|
| 2-401.11 |
EMPLOYEE DRINK ON OPEN COOLER, FULL OF FOOD |
|
| 3-302.11 |
RAW TILAPIA STORED OVER LETTUCE AND SALSA. RAW STEAK STORED OVER LETTUCE IN RI. |
|
| 3-501.17 |
AVACADO SAUCE,BEANS , SALSA, COOKED TRIPE,RED SAUCE, MILD SAUCE ALL UNDATED |
|
| 4-501.114 |
DISHSINK AT 0PPM BLEACH OR QUAT |
|
| 3-501.16 |
WHOLE FISH (70F), GROUND BEEF (61F), PORK (50F), BEEF TONGUE (53F) SITTING OUT, OUT OF TEMPERATU |
|
| 4-601.11 |
SOILED KNIVES AND CUTTING BOARD PUT AWAY AS CLEAN |
|
| 2-101.11 |
NO PERSON IN CHARGE PRESENT |
|
| Non-Critical Codes - 4 |
|
| 6-501.12 |
SOILED FLOORS, WALLLS, TRASH CAN LID, CABINETS, RI COOLER, ICE MACHINE, SWINGING DOORS |
|
| 3-305.11 |
2 TYPES OF DRIED PEPPERS STORED IN HANDSINK. TUBS OF FISH STORED ON FLOOR. |
|
| 4-904.11 |
SINGLE SERVICE LIDS AND CONTAINERS STORED WITH REMOTES, SCISSORS PAPER AND PENS. |
|
| 6-202.15 |
BACK DOOR IN DISREPAIR, SCREEN TORN |
|
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.
|
