More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | April 06, 2001 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
This facility was given a moderate 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: In "old" cooler all raw meats and poultry must be kept at bottom shelf. Raw chicken above soups and sauces (uncovered).  |
| 110 | Food Not Protected - General Observation: Be careful of use of worn cutting boards. When impossible to properly clean, discard. Color coded boards are available. Storage containers especially in coolers need to be covered. Shelves in old cooler worn and rusty. Cardboard on shelves impedes air circulation. Repair or replace. Food storage area needs organization and eliminate clutter. |
| 111 | Poor Hygiene and Activities of Food Handlers Observation: Disposable towel dispenser at handwashing sink. Empty - should not be allowed to happen. |