|
Routine Inspection Dates:
Viewing - '12/17/2012'
(10/10/2012)
|
|
| Violations |
|
| Code |
Violation Comments |
|
|
Critical Codes - 2
(to be corrected on inspection date or within 72 hours - see note below)
|
|
| 2-301.14 |
EMPLOYEE NOT WASHING HANDS AFTER EATING |
|
| 4-601.11 |
DIRTY DISHES PUT AWAY AS CLEAN |
|
| Non-Critical Codes - 5 |
|
| 3-304.12 |
ICE SCOOP STORED IMPROPERLY, SHOULD BE STORED WITH HANDLE UP AND OUT OF FOOD |
|
| 3-307.11 |
FOODS STORED IN COOLERS STORED WITH CONTAINERS ON TOP OF THEM WITHOUT PROTECTION, NESTING |
|
| 3-305.11 |
FOOD SHOULD BE COVERED WHILE STORED |
|
| 5-205.11 |
HANDSINK USED FOR PURPOSES OTHER THAN HANDWASHING |
|
| 4-901.11 |
DISHES SHOULD BE AIR DRIED BEFORE STORED OR STACKED |
|
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.
|
