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Routine Inspection Dates:
Viewing - '07/01/2010'
(12/29/2009)
(11/10/2009)
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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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| 3-501.17 |
sushi fish not re-date labeled when put in the walk-in |
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| 3-402.11 |
Frigidaire not at -4 F for parasite destruction |
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| Non-Critical Codes - 9 |
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| 3-304.12 |
Flour scoop handle in flour; ice scoop handle in ice in bar |
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| 6-301.12 |
Towel dispenser in dish room broken |
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| 4-202.16 |
rice bin cracked. Bar cracked and warpped. |
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| 6-501.16 |
Mop stored in dirty mop water. |
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| 4-601.11 |
ice bin unclean |
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| 6-501.11 |
Ceiling in storage room in dis-repair |
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| 3-602.11 |
Unlabeled condiment bottles |
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| 3-402.12 |
no records for raw fish sold as rte |
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| 8-304.30 |
food handler and manager cards not present for some employees |
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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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