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Routine Inspection Dates:
Viewing - '02/20/2013'
(12/11/2012)
(08/02/2012)
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| Violations |
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| Code |
Violation Comments |
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Critical Codes - 10
(to be corrected on inspection date or within 72 hours - see note below)
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| 7-102.11 |
UNLABELED SPRAY BOTTLES |
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| 4-601.11 |
MICROWAVE SOILED |
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| 4-202.11 |
KNIFE NEEDS REPAIRED |
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| 4-601.11 |
FREEZER SHELVES SOILED |
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| 4-101.11 |
STEAK STORED IN WALMART SACK |
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| 3-302.11 |
CHICKEN IN WI STORED UNDER SOILED RACK |
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| 4-601.11 |
SOILED CAN OPENER |
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| 4-601.11 |
SOILED BUTCHER KNIFE |
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| 2-401.11 |
EMPLOYEE DRINK IN FOOD AREA |
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| 6-501.111 |
ROACHES PRESENT |
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| Non-Critical Codes - 8 |
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| 3-304.12 |
ICE SCOOP STORED IMPROPERLY |
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| 5-205.11 |
HANDSINK USED AS STORAGE |
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| 3-304.12 |
TONGS STORED IMPROPERLY |
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| 3-304.12 |
KNIFE STORED IMPROPERLY |
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| 4-601.11 |
SOILED HANDLES TO PREP TABLE |
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| 4-601.11 |
SOILED RACKS IN WI |
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| 6-301.12 |
NO TOWELS AT HANDSINK |
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| 6-501.112 |
DEAD ROACHES ON FLOOR |
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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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