|Facility Type:||Full Service Restaurant|
|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.