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Routine Inspection Dates:
Viewing - '03/08/2013'
(08/31/2012)
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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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| 4-202.11 |
ICE SCOOP CRACKED AND IN DISREPAIR |
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| 3-501.18 |
MULTIPLE BLOCKS OF EXPIRED CREAM CHEESE FOR RETAIL SALE |
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| Non-Critical Codes - 9 |
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| 6-301.11 |
NO SOAP AT HANDSINK WHERE ICE IS BAGGED |
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| 6-301.12 |
NO PAPERTOWELS AT HANDSINK WHERE ICE IS BAGGED |
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| 5-205.11 |
HAND SINK AT ICE BAGGING AREA BLOCKED/ INACCESSIBLE |
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| 4-904.11 |
SINGLE SERVICE ITEMS NOT STORED 6" OFF FLOOR |
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| 6-301.11 |
NO SOAP IN WOMENS OR MENS RESTROOM |
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| 5-501.17 |
MISSING LID ON TRASH CAN IN WOMENS RESTROOM |
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| 6-501.12 |
FLOOR OF WALK IN FOOD COOLER STICKY/ SOILED |
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| 6-501.12 |
FLOOR OF WALK IN BEER COOLERSOILED AND BROKEN GLASS; FANS IN VOOLER SOILED/ DUSTY |
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| 3-305.11 |
SODA SYPUP BAG ON FLOOR/ EXPOSED TO CONTAMINATION |
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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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