More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | December 02, 2009 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
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 |
|---|---|
| 108 | Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Encrusted meat on meat slicer left overnight. Corrective Action: Ensure meat slicer is appropriately cleaned and disinfected after each use.  |
| 116 | Improper Construction / Maintenance of Establishment Observation: 1. Cupboard and shelving surfaces are in poor condition (paint chipping). 2. Food debris observed in a number of cupboards. Corrective Action: 1. Ensure all cupboards and shelving have surfaces that are smooth, nonabsorbent and easily cleanable. 2. Please clean up food debris in cupboards and shelves and maintain in a sanitary manner. |