Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | January 10, 2007 |
Number of critical violations: | 2 |
Number of non-critical violations: | 2 |
Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Walk-in cooler and freezer are overcrowded, food is being stored on the floor in both units; lighting is very poor in the walk-in freezer; chest freezer has ice build-up. Corrective Action: All units must be organized; food must be kept covered during storage. Additional lighting must be provided in the freezer. Defrost chest freezer. |
106 | Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s) Observation: Food items such as the demi-glaze are being placed into the hot-holding unit cold. Corrective Action: All foods must be heated thoroughly prior to placing in the steam table. |
113 | Repeat Improper Sanitary Facilities Observation: There is no paper towel at the handsink in the service area. Corrective Action: A paper towel dispenser must be installed. |
116 | Repeat Improper Construction / Maintenance of Establishment Observation: There is a build-up of food debris and/or grease in a number of areas throughout this facility (cooler doors and handles, under equipment and counters, canopy filters etc.) Corrective Action: A thorough cleaning must be completed in all areas of the kitchen and storage facilities. Canopy filters must be cleaned. |
116 | Repeat Improper Construction / Maintenance of Establishment Observation: Shelves in the front prep cooler are constructed of raw wood that cannot be cleaned properly. Corrective Action: Shelves must be replaced with a cleanable material; shelves must be kept clean until replaced. |
Comments: