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Routine Inspection Dates:
Viewing - '05/16/2012'
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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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| 3-501.16 |
Green beans, corn, white gravy held hot below 135 degrees F |
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| 7-201.11 |
Cleaners stored above slicing station and above food items on storage racks |
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| 3-101.11 |
Uninspected deer meat stored in refrigerator |
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| 6-501.111 |
Many flies present throughout establishment |
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| Non-Critical Codes - 3 |
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| 3-501.13 |
Thawing meat on counter at room temperature |
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| 4-601.11 |
Microwave soiled |
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| 4-501.11 |
Pad on wrapping station in disrepair |
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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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