| Facility Type: | Full Service Restaurant |
| Inspection type: | Follow-up |
| Inspection date: | October 04, 2012 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 1 |
Definition of critical and non critical violations
| Code | Observation / Corrective Action |
| 46-36(a) | Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection. The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces. |
| 6-501.111(C) | Critical Effective methods are not being used to control pests. Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. |
| 6-501.12(A) | Repeat Observed that the cleaning ehind and underneath refrigerators and shelf prior to treatment is needed prior to roach treatment. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. |