More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 29, 2005 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 3 |
| 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 |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Dishwasher not maintaining 180 degrees for 10 seconds Corrective Action: (no corrective action) |
| 110 | Food Not Protected - General Observation: Garbage bags are used for garbage, not for food storage Corrective Action: Use proper storage bags |
| 110 | Food Not Protected - General Observation: Juice in fridge not protected Corrective Action: Once container is opened, pour left over juice in proper storage container |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Freezer door not sealing properly (Freezer #4) Corrective Action: must be fixed to ensure temperatures are being maintained |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Holes in wall by breakers Corrective Action: All surfaces must be smooth, non-absorbent, and easily cleanable |
| 116 | Improper Construction / Maintenance of Establishment Observation: Inadequate cleaning under shelves in bakers storage room Corrective Action: general cleaning needed |
| 116 | Improper Construction / Maintenance of Establishment Observation: Inadequate cleaning in dry storage area on spice rack Corrective Action: Clean and remover wood board spices are sitting on |
| 116 | Improper Construction / Maintenance of Establishment Observation: Fans in cooler #3 need to be cleaned Corrective Action: Clean |