|Facility Type:||Full Service Restaurant|
|Inspection date:||July 05, 2012|
|Number of critical violations:||1|
|Number of non-critical violations:||3|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|1320|| There was no temperature measuring device located in the kitchen.|
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.
|0570|| Wiping cloths improperly stored between use.|
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
|1770 C|| Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: cooler door handle|
Maintain nonfood-contact surfaces of equipment clean.
|2260||Corrected During Inspection Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.|
Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.