|Facility Type:||Full Service Restaurant|
|Inspection type:||Risk Factor Assessment|
|Inspection date:||September 21, 2012|
|Number of critical violations:||2|
|Number of non-critical violations:||0|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|1780||Corrected During Inspection Critical Can opener noted clean from day before uses.|
Clean the can open to prevent cross contamination of food.
|0830||Corrected During Inspection Critical The prepared ready-to-eat in the refrigeration unit is not properly dated for disposition.|
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.