More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Initial |
| Inspection date: | December 20, 2004 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 4 |
| Follow-up Required: | No |
This facility was given a low hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
|---|---|
| 110 | Food Not Protected - General Observation: Storage etc., needs organization including for chemicals; Light not working in freezer unit. coffee mix spoons should be changed every 2 hours. Don't recomend rinsing papaer cups for remixing next customers coffee. Placing creamer containers in/out of large, dispenser is counter productive for cooling.  |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Some exceptions are knowing where to wash hands (not in 3 comp. sink or bathroom sink only) also to instal liquid soap beside baking area hand sink. |
| 117 | Food Handler Training Observation: Left over milk from biscuit wash should be thrown out - don't save in unlabeled coffee mug. Thermometers are calibrated daily in ice bath (lost hex nut tool but was able to find other) |
| 118 | Other (Specify) Observation: Obtain test strip for 3 comp. sink 7 test weekly & keep records. (May reduce frequency in future after proven system). |