More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant, Restaurant |
| Inspection type: | Routine, Routine |
| Inspection date: | January 16, 2012 January 16, 2012 |
| Number of critical violations: | 2, 2 |
| Number of non-critical violations: | 1, 1 |
| Follow-up Required: | Yes, 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 |
|---|---|
| 102 | Critical Food Not Protected From Contamination - Micro Observation: Accumulation of food debris observed behind the meat slicer guard. Corrective Action: Ensure meat slicer is thoroughly cleaned and sanitized with bleach and water after each use and at day's end, while paying particular attention to the guard.  |
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Hot holding temperature for chicken and corn dogs observed to be approximately 50°C for greater than 2 hours. Corrective Action: Ensure foods are hot hold at 60°C or more and monitor temperature ever 30-60 minutes. Operator discarded food items. |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Utensils observed to be stored in an unsanitary manner (e.g. knives stored between all and counter, utensils on the counter, and utensils in dirty storage containers. Corrective Action: Ensure utensils are stored in designated containers that are cleaned and sanitized daily. |
| 102 | Critical Food Not Protected From Contamination - Micro Observation: Accumulation of food debris observed behind the meat slicer guard. Corrective Action: Ensure meat slicer is thoroughly cleaned and sanitized with bleach and water after each use and at day's end, while paying particular attention to the guard. |
| 106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Hot holding temperature for chicken and corn dogs observed to be approximately 50°C for greater than 2 hours. Corrective Action: Ensure foods are hot hold at 60°C or more and monitor temperature ever 30-60 minutes. Operator discarded food items. |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Utensils observed to be stored in an unsanitary manner (e.g. knives stored between all and counter, utensils on the counter, and utensils in dirty storage containers. Corrective Action: Ensure utensils are stored in designated containers that are cleaned and sanitized daily. |