|Facility Type:||Full Service Restaurant|
|Inspection type:||Risk Factor Assessment|
|Inspection date:||September 19, 2012|
|Number of critical violations:||2|
|Number of non-critical violations:||0|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|1780|| Critical Reach in freezer noted not clean inside at the time of inspection.|
Clean in side the reach in cooler in the kitchen.
|0830||Corrected During Inspection Critical Repeat The ready-to-eat in the refrigeration unit was not properly dated for disposition after opening.|
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.