|Facility Type:||Full Service Restaurant|
|Inspection date:||September 05, 2012|
|Number of critical violations:||2|
|Number of non-critical violations:||0|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|1770 A||Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Cutting board.|
Clean and sanitize these surfaces for food contact.
|0820 A 1||Corrected During Inspection Critical Hot dogs hot holding at improper temperatures.|
Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.