|Facility Type:||Full Service Restaurant|
|Inspection date:||January 03, 2013|
|Number of critical violations:||2|
|Number of non-critical violations:||8|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|3030||Corrected During Inspection Repeat No paper towels at cooking line handsink.|
Provide towels at handsink.
|3045||Corrected During Inspection Repeat No handwashing sign at cooking line handsink.|
Post handwashing sign at cooking line handsink.
|1780 E||Corrected During Inspection Debris & mold on ice buckets.|
Clean & sanitize ice buckets more frequently.
|1780||Corrected During Inspection Critical Debris in knives on wall rack.|
Clean knives before use, before storing on rack.
|3340|| Critical Gasoline stored in kitchen.|
Store gasoline in an approved area.
|1320|| No thermometer in 2-door work-top cooler.|
Provide a thermometer in cooler.
|0620||Corrected During Inspection Repeat Sesame seed stored below service area handsink.|
Do not store food items under sinks.
|2000 (A) (B) (D)|| Cups at serving line exposed.|
Store cups behind a sneeze-guard or behind & below counter.
|1570|| 1-door 2-drawer cooler at 43 degrees.|
Adjust cooler to maintain food at 41 degrees.
|1770 C||Corrected During Inspection Food & debris on plastic sink covers.|
Clean & sanitize sink covers.