|Facility Type:||Full Service Restaurant|
|Inspection date:||September 18, 2012|
|Number of critical violations:||2|
|Number of non-critical violations:||2|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|1780||Corrected During Inspection Critical Micro wave noted not clean inside |
Clean inside the micro wave oven
|0830||Corrected During Inspection Critical The prepared ready-to-eat in the refrigeration unit is not properly dated for disposition.|
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
|0570||Corrected During Inspection Wiping cloths improperly stored between use.|
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
|3180|| Floors in the Kitchen noted in need of cleaning.|
All floors, 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.