More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 14, 2007 |
| Number of critical violations: | 3 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | Yes |
This facility was given a high hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
|---|---|
| 102 | Critical Food Not Protected From Contamination - Micro Observation: Kitchen is very dirty from top to bottom, inside and out. Foods not covered. Corrective Action: Scrub kitchen and everything in it and disinfect. Cover all foods.  |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Temperature abuse of precooked buffet foods is abundant. Corrective Action: Refrigerate PHF. |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Kitchen is very dirty from top to bottom, inside and outside. Corrective Action: Scrub kitchen and everything in it and disinfect. |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Hand washing sink inaccesible. Corrective Action: Keep handwash sink clear of all items and available for handwashing. |
| 113 | Improper Sanitary Facilities Observation: Handwash sink inaccesible. Corrective Action: Keep handwash sink available for handwashing and clear of all debris and other items. |