|Facility Type:||Full Service Restaurant|
|Inspection date:||July 17, 2012|
|Number of critical violations:||0|
|Number of non-critical violations:||5|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|3030|| Repeat No disposable towels were provided at the hand washing lavatory in the kitchen|
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|3020|| Repeat 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.
|0610|| Repeat 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.
|0240|| Employees observed working in the food service area without proper hair restraints.|
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
|1770 C|| Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storeage shelves in cooler.|
Maintain nonfood-contact surfaces of equipment clean.