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Routine Inspection Dates:
Viewing - '03/05/2013'
(11/26/2012)
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| Violations |
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| Code |
Violation Comments |
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Critical Codes - 5
(to be corrected on inspection date or within 72 hours - see note below)
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| 4-601.11 |
MEAT GRINDER SOILED |
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| 4-601.11 |
DIRTY UTENSILS IN CLEAN PAN |
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| 4-601.11 |
DIRTY PAN ON CLEAN RACK |
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| 4-601.11 |
UNIVEX PEELER DIRTY |
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| 4-601.11 |
SLIME MOLD IN WAITTRESS STATION ICE BIN |
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| Non-Critical Codes - 11 |
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| 6-201.17 |
WALL AND CEILING FRP PANELS DETACHING FROM WALL |
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| 3-305.11 |
MEAT IN COOLER NOT PROTECTED FROM CONTAMINATION |
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| 4-601.11 |
OUTSIDE OF BAKING SHEETS DIRTY |
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| 4-601.11 |
HANDLES TO REACH IN COOLER SOILED |
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| 6-501.12 |
FLOOR UNDER EQUIPMENT DIRTY |
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| 4-601.11 |
WALL BY PIZZA STATION SOILED |
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| 4-601.11 |
MICROWAVE DIRTY |
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| 4-601.11 |
SHELVING UNDER STEAM TABLE DIRTY |
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| 4-601.11 |
HANDLES TO VEGETABLE COOLER SOILED |
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| 3-501.13 |
CRAB THAWING IN SINK NOT UNDER COOL RUNNING WATER |
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| 4-601.11 |
WALL BY VEGETABLE PREP SOILED |
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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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