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Routine Inspection Dates:
Viewing - '12/26/2012'
(08/16/2012)
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| Violations |
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| Code |
Violation Comments |
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Critical Codes - 2
(to be corrected on inspection date or within 72 hours - see note below)
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| 4-601.11 |
CAN OPENER KNIFE SOILED (TUB LID FOR TACO SALAD SHELLS) SOILED |
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| 3-501.16 |
COLD PREP FRIG NOT HOLDING FOODS AT 41F OR LESS (CHICKEN STRIPS 51F) |
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| Non-Critical Codes - 4 |
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| 6-202.12 |
HOOD VENT PANEL MISSING; SOILED HOOD IN OPENING |
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| 4-903.11 |
BOWLS USED AS SCOOPS IN SALT, GARLIC, & SEASONING |
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| 3-305.11 |
BAG OF ONIONS ON FLOOR; BAG OF ONIONS STORED ALONG SIDE WINDEX & ODO-BAN CHEMICALS |
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| 6-201.11 |
INSIDE DOOR PANEL OF WI COOLER SOILED & DISREPAIR |
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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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