More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | May 20, 2008 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 3 |
| Follow-up Required: | Yes |
This facility was given a high 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: Ensure all foods are protected and stored in food grade containers Keep Raw open food separate and below ready to eat food Corrective Action: (no corrective action) |
| 108 | Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Wiping cloth need to be kept in a sanitizing solution at all times Corrective Action: (no corrective action) |
| 113 | Repeat Improper Sanitary Facilities Observation: Ensure hand washing stations are fully stocked with single use paper towels and liquid soap, dish soap is not appropriate Corrective Action: (no corrective action) |
| 115 | Repeat Inadequate Insect / Rodent Control Observation: Pest control and signs of rodent droppings noted during time of inspection. Chemical ad physical exclusion in place and on going, however , a thorough deep clean is required to aid with pest control. Corrective Action: (no corrective action) |
| 116 | Repeat Improper Construction / Maintenance of Establishment Observation: Ensure all surfaces, floors, walls, ceilings, are clean and in good rep[air. Work for this has begun. (cleaning, painting) Corrective Action: Please continue for remainder of kitchen and storage areas. Light fixtures need to be replaced |