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Routine Inspection Dates:
Viewing - '08/04/2010'
(02/22/2010)
(11/17/2009)
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| Violations |
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| Code |
Violation Comments |
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Critical Codes - 4
(to be corrected on inspection date or within 72 hours - see note below)
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| 2-401.11 |
EMPLOYEE BEVERAGE IN FOOD PREP AREA ABOVE FOOD ITEMS |
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| 3-501.16 |
SOUR CREAM NOT IN TEMPERATURE IN COLD HOLDING UNIT |
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| 7-201.11 |
SANITIZER STORED ON FOOD PREPARATION TABLE |
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| 7-102.11 |
UNLABELED SPRAY BOTTLE/ MISLABLED SPRAY BOTTLES |
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| Non-Critical Codes - 5 |
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| 6-301.14 |
NO SIGN AT HANDWASHING STATION |
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| 5-205.11 |
HANDSINK USED TO SANITIZER BUCKET OTHER PURPOSES |
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| 4-301.11 |
PEPSI COOLER HOLDING SALAD DRESSING & SOUR CREAM NOT MAINTAINING TEMPERATURE 56F |
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| 4-601.11 |
LOWER PREP COOLER IS NOT MAINTAINING TEMPERATURE 58F |
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| 4-601.11 |
HOLDERS FOR SODA NOZZLES ARE SOILED |
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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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