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Routine Inspection Dates:
Viewing - '08/05/2010'
(12/29/2009)
(10/02/2009)
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| Violations |
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| Code |
Violation Comments |
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Critical Codes - 0
(to be corrected on inspection date or within 72 hours - see note below)
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| Non-Critical Codes - 7 |
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| 5-205.11 |
hand sink in kitchen full of soap, other items |
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| 4-601.11 |
floors in kitchen greasy - slippery |
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| 3-305.11 |
food stored in direct contact with grocery sack in prep cooler |
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| 4-204.112 |
no thermometer in prep cooler |
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| 4-202.16 |
lids on garnish tray cracked, broken |
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| 4-501.12 |
cutting boards on prep tables no longer cleanable |
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| 5-501.17 |
trash receptable in ladies room has no lid |
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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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