More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 01, 2013 |
| Number of critical violations: | 0 |
| 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 |
|---|---|
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: The cutting knives in the bakery area are being stored between the counters. This area cannot be adequately cleaned and sanitized. Corrective Action: Please ensure the knives are stored in a clean and sanitary location to avoid cross-contamination. Please correct by 1 June 2013  |
| 113 | Improper Sanitary Facilities Observation: Timbits observed on the floor in the walk-in freezer. The floor in the back area appeared dirty. Corrective Action: Please ensure food spills and debris are cleaned up immediately to prevent pest infestation and to maintain sanitary surfaces. Please ensure floors are cleaned regularly. |