|
Routine Inspection Dates:
Viewing - '02/08/2013'
(12/28/2012)
(07/26/2012)
|
|
| Violations |
|
| Code |
Violation Comments |
|
|
Critical Codes - 7
(to be corrected on inspection date or within 72 hours - see note below)
|
|
| 4-601.11 |
SOY SAUCE CONTAINERS SOILED |
|
| 4-601.11 |
FRYERS HEAVILY SOILED |
|
| 4-601.11 |
SOILED KNIFE |
|
| 3-501.17 |
UNDATED BEEF IN WI |
|
| 3-302.11 |
RAW BEEF ABOVE RTE FOOD |
|
| 4-601.11 |
RICE COOKER SOILED |
|
| 4-601.11 |
SOILED ICE MACHINE |
|
| Non-Critical Codes - 8 |
|
| 4-601.11 |
SOILED HOOD VENTS |
|
| 3-304.12 |
KNIFE STORED IMPROPERLY |
|
| 2-402.11 |
EMPLOYEE WITHOUT HAIR RESTRAINT |
|
| 4-601.11 |
ALL KITCHEN SURFACES SOILED |
|
| 3-304.12 |
TONGS NOT STORED PROPERLY |
|
| 4-501.12 |
CUTTING BOARDS NEED RESURFACED |
|
| 3-304.12 |
ICE SCOOP NOT STORED PROPERLY |
|
| 8-304.30 |
ALL FOOD CARDS EXPIRED |
|
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.
|
