|Facility Type:||Full Service Restaurant|
|Inspection date:||June 27, 2012|
|Number of critical violations:||1|
|Number of non-critical violations:||3|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|0470||Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.|
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
|1750|| Single-service items were observed reused for the storage of chicken.|
Discontinue the reuse of single-use containers for chicken storage. Provide approved reusable food storage containers designed for your food storage needs.
|1770 C|| Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stove.|
Maintain nonfood-contact surfaces of equipment clean.
|3180|| wall in the kitchen noted in need of cleaning.|
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.