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Routine Inspection Dates:
Viewing - '03/09/2010'
(11/16/2009)
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| Violations |
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| Code |
Violation Comments |
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Critical Codes - 4
(to be corrected on inspection date or within 72 hours - see note below)
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| 4-601.11 |
SOILED CUTTING BOARD |
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| 3-501.16 |
HOBERT COOLER 50F BLUE CHEESE MUST BE 41F OR BELOW |
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| 4-601.11 |
SOILED PANINI PRESS |
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| 4-601.11 |
SOILED MEAT SLICER |
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| Non-Critical Codes - 11 |
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| 6-501.12 |
SOILED WALLS & CEILING TILES IN DISH AREA |
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| 6-201.11 |
WALLS IN DISREPAIR IN DRY STORAGE |
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| 6-501.16 |
WET MOPS NOT HUNG TO DRY |
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| 6-501.114 |
DRY STORAGE AREA CLUTTERED, CANNOT BE SWEPT AND MOPPED |
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| 3-305.11 |
DRINK MIX STORED ON THE FLOOR IN DRY STORAGE |
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| 6-201.11 |
BAS COVING MISSING BEHIND BAR GRILL |
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| 3-304.12 |
SPAT. STORED ON SOILED SURFACE UNDER PANINI GRILL |
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| 4-601.11 |
MICROWAVE DOOR SOILED |
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| 4-601.11 |
HOBART DOOR HANDLES SOILED |
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| 8-304.30 |
EMPLOYEES NEED FOOD HANDLERS PERMIT |
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| 8-304.30 |
NO MANAGERS PERMITS FOR MANAGERS |
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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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