|Facility Type:||Full Service Restaurant|
|Inspection date:||June 28, 2012|
|Number of critical violations:||1|
|Number of non-critical violations:||4|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|3020|| Soap was not provided at the hand washing lavatory in the kitchen|
Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|0470||Corrected During Inspection Critical Unwrapped or uncovered food in the walk in cooler|
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
|1320|| There was no temperature measuring device located in the cooler.|
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
|0610|| Food stored on the floor or food stored less than 6" above the floor.|
Elevate food storage onto approved shelving with minimum 6" legs or casters.
|2000 (A) (C)|| Items stored on floor|
Items must be stored six inches