|Facility Type:||Full Service Restaurant|
|Inspection date:||June 19, 2012|
|Number of critical violations:||1|
|Number of non-critical violations:||3|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|0060 (3) (b) (c) (q)|| Critical The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.|
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
|1320||Corrected During Inspection Repeat There was no temperature measuring device located in the coolers|
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.
|1570|| prep cooler was observed in a state of disrepair and damaged.|
Repair the prep cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|3180|| walls in the kitchen noted in need of cleaning.|
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.