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Routine Inspection Dates:
Viewing - '03/16/2010'
(09/15/2009)
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| Violations |
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| Code |
Violation Comments |
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Critical Codes - 0
(to be corrected on inspection date or within 72 hours - see note below)
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| Non-Critical Codes - 6 |
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| 6-501.110 |
DIRTY APRONS STORED ABOVE FOOD PREP AREA |
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| 4-601.11 |
OVEN HOOD DIRTY CLEAN DATE OF APRIL 10, 2010 |
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| 4-501.11 |
DOOR SEALS ON PREP COOLER TORN AN IN DISREPAIR NO DUCT TAPE CAN BE USED ON DOOR SEALS |
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| 3-304.12 |
ICE SCOOP STORED IN ICE BIN. |
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| 4-601.11 |
DIRTY SHELVING WITH CONTACT PAPER PULLING LOOSE AT HABACHI WAIT STATION |
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| 4-903.11 |
CLEAN UTENSILS WITH DRIED FOOD DEBRIS AT HABACHI GRILL |
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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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