More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 02, 2007 |
| 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 |
|---|---|
| 102 | Critical Food Not Protected From Contamination - Micro Observation: - Raw meat is observed to be stored above ready-to-eat food (chow mein) in walk-in cooler, dripping from raw meat can cause cross-contamination. - Pies are observed to be stored in walk-in cooler without covers. Corrective Action: - Raw meat must be stored separately from or underneath ready-to-eat food or vegetables to prevent cross-contamination. - All food in coolers must be covered to prevent contamination. - Remove raw meat immediately and pies have been covered immediately.  |
| 116 | Repeat Improper Construction / Maintenance of Establishment Observation: - Cabinets under sinks and shlelvings are observed to be made of unfinished wood. Corrective Action: - All surfaces in food preparation area must be smooth, easily cleanable and non-absorbent. |