|Facility Type:||Full Service Restaurant|
|Inspection type:||Risk Factor Assessment|
|Inspection date:||November 05, 2012|
|Number of critical violations:||2|
|Number of non-critical violations:||1|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|6-301.14||Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.|
Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|3-501.16(A)(2)(a)||Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes at the serve line were holding at 45F. |
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
|7-201.11(B)||Corrected During Inspection Critical Repeat Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. A bottle of Mr. Clean was on a countertop along with rising cookie dough on a cookie sheet in the back on a counter near the three vat sink|
All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.