More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 01, 2009 |
| Number of critical violations: | 0 |
| 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 |
|---|---|
| 116 | Improper Construction / Maintenance of Establishment Observation: 1. The counter in the food prep area has worn through the surface. 2. There was a build-up of grease observed in back of the deep fryer. Cardboard was observed being used to soak up grease spills front eh fryer. 3. Shelving was observed to be worn and the finish damaged. Corrective Action: 1. Repair/replace the counters so that they are smooth, nonabsorbent and cleanable. 2. Increase the frequency of cleaning the fryer and surroundings. Do not use cardboard for grease absorption. 3. Repair/replace the damaged shelving so that they are smooth, nonabsorbent and cleanable.  |