More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 21, 2008 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
| 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 |
|---|---|
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Equipment and utensils in cabinet at small kitchen room are observed to have food residues on them. Corrective Action: Thorough cleaning of utensils and equipment are required before storage.  |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Handwashing station beside the standing cooler is observed to have no single use paper towel available. Corrective Action: it must be available for proper handwashing |
| 116 | Improper Construction / Maintenance of Establishment Observation: Sandwich preparation cooler is observed to be rusty on the inner surfaces. - Floor underneath grill area is observed to have food residues and build up. Corrective Action: All surfaces in food preparation and storage area must be smooth, easily cleanable and non - adsorbent. - Thorough cleaning is required. |