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Routine Inspection Dates:
Viewing - '04/17/2013'
(12/13/2012)
(08/02/2012)
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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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| 4-702.11 |
DISH MACHINE NOT DISPENSING SANITIZER AND DISHES NOT BEING SANITIZED |
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| 4-601.11 |
CAN OPENER IS SOILED AND FROZEN MARGARTIA DISPENSER SOILED |
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| Non-Critical Codes - 4 |
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| 4-501.12 |
CUTTING BOARD NEAR GRILL SHOULD BE REPLACED |
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| 4-901.11 |
DISHES NOT AIR DRIED BEFORE STORED OR STACKED |
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| 3-305.11 |
FOOD STORED ON FLOOR IN FREEZER, TACO BOWLS SHOULD BE COVERED WHILE STORED |
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| 4-601.11 |
DRAWERS IN DISH AREA ARE HEAVILY SOILED AND SHOULD BE CLEANED |
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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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