| Facility Type: | Full Service Restaurant |
| Inspection type: | Routine |
| 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. |