More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | July 21, 2009 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| 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 |
|---|---|
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Meat slicers are washed in the three-compartment sink in the front area. Corrective Action: The equipment/utensils must be washed, rinsed and sanitized with an approved sanitizer.  |
| 116 | Improper Construction / Maintenance of Establishment Observation: The finish on the cooler and dry storage doors is bare wood and the linoleum floor in the front deli area is chipping. Corrective Action: Have the wood resurfaced to ensure it is smooth, non-porous and easily cleanable. |