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Routine Inspection Dates:
Viewing - '08/02/2010'
(03/24/2010)
(10/16/2009)
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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 |
TOLIET PAPER DISPENSER IS SOILED & BEING |
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| 3-501.17 |
SEVERAL POTENTIALLY HAZARDOUS FOODS NOT DATE LABELED MEATS IN WALK IN COOLER AND IN PREP COOLER |
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| Non-Critical Codes - 9 |
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| 6-501.12 |
SOILED WALLS, FLOORS & CEILINGS |
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| 4-501.12 |
CUTTING BOARDS NO LONGER EASILY CLEANABLE |
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| 6-501.11 |
EMPLOYEE HALF EATEN SANDWICH STORED IN COOLER W/ CUSTOMER CONDIMENTS |
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| 3-305.11 |
BOXES OF MEAT STORED ON FLOOR IN WALK IN, TO GO BOXES STORED DIRECTLY ON TRASH CANS |
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| 6-202.11 |
UNSHIELDED LIGHT BULB ABOVE GRILL |
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| 6-501.114 |
BACK STORAGE AREA IS EXTREMELYCLUTTERED W/ UNNECESSARY |
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| 3-303.11 |
ICE USED TO MAKE DRINKS IS USED TO KEEP BEER COLD |
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| 6-501.12 |
HOOD IS GREASING WITH GRESE DRIPPINGS |
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| 8-304.30 |
NO ONE HAS A MANAGER CARD |
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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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