Restaurant Inspections By Violation
01 - Source, sound condition, no spoilage - Critical
02 - Original container, properly labeled
03 - Potentially hazardous food meets temperature requirements during storage, preparation, display, service, transportation - Critical
04 - Facilities to maintain product temperature - Critical
05 - Thermometers provided and conspicuous
06 - Potentially hazardous food properly thawed
07 - Unwrapped and potentially hazardous food not re-served - Critical
08 - Food protection during storage, preparation, display, service, transportation
09 - Handling of food (ice) minimized
10 - Food received at proper temperature - Critical
10 - In use food (ice) dispensing utensils properly stored
11 - Food in good condition, safe, and unadulterated - Critical
12 - Hands washed and clean, good hygienic practices - Critical
12 - Req recrds avail:shell stock tags, parasite dest. - Critical
13 - Clean clothes, hair restraints
13 - Food separated and protected - Critical
14 - Food-contact surfaces:cleaned and sanitized - Critical
14 - Food (ice) contact surfaces designed, constructed, maintained, installed, located
15 - Non-food contact surfaces designed, constructed, maintained, installed, located
16 - Dishwashing facilities designed, constructed, maintained, installed, located, operated
17 - Accurate thermometers, chemical test kits provided, gauge cock (1/4" IPS valve)
17 - Proper reheating procedures for hot holding - Critical
18 - Pre-flushed, scraped, soaked
18 - Proper cooling time and temperature - Critical
19 - Proper hot holding temperatures - Critical
19 - Wash, rinse water clean, proper temperature
1 - Person in charge present, demonstrates knoweldge, and perfomrs duties - Critical
20 - Proper cold holding temperatures - Critical
20 - Sanitization rinse clean, temperature, concentration, exposure time, equipment, utensils sanitized - Critical
21 - Proper date marking and disposition - Critical
21 - Wiping cloths clean, use restricted
22 - Food-contact surfaces of equipment and utensils clean, free of abrasives, detergents
22 - Time as a public health control:procedures and records - Critical
23 - Consumer advisory provided for raw and undercooked food - Critical
23 - Non-food contact surfaces of equipment and utensils clean
24 - Pasteurized foods used ;prohibited foods not offered - Critical
24 - Storage, handling of clean equipment, utensils
25 - Food additives: approved and properly used - Critical
25 - Single service articles, storage, dispensing
26 - No reuse of single service articles
26 - Toxic substances properly identified, stored, used - Critical
27 - Compliance w/variance, specialized process, and HACCP plan - Critical
27 - Water source, safe, hot and cold under pressure - Critical
28 - Sewage and waste water disposal - Critical
29 - Installed, maintained
2 - Management and food employee awareness;reporting - Critical
30 - Cross-connection, back siphonage, backflow - Critical
31 - Number, convenient, accessible, designed, installed - Critical
31 - Proper cooling methds used; adequate equip for temperature control
32 - Plant food properly cooked for hot holding
32 - Toilet rooms enclosed, self-closing doors, fixtures good repair, clean, hand cleanser, sanitary towels, hand-drying devices provided, proper waste receptacles
33 - Approved thawing methods used
33 - Containers or receptacles, covered, adequate number, insect and rodent proof, frequency, clean
34 - Outside storage area enclosures properly constructed, clean, controlled incineration
34 - Thermometers provided and accurate
35 - Food properly labeled;oringial container;required records available
35 - Presence of insects, rodents -- outer openings protected, no birds, turtles, other animals - Critical
36 - Floors, constructed, drained, clean, good repair, covering, installation, dustless cleaning methods
36 - Insects, animals, and rodents not present
37 - Contamination prevented during food prep, strg, and dsply
37 - Walls, ceilings, attached equipment, constructed, good repair, clean surfaces, dustless cleaning methods
38 - Lighting provided as required, fixtures shielded
38 - Personal cleanliness
39 - Rooms and equipment --- vented as required
39 - Wiping cloths; propelry used and stored
40 - Rooms clean, lockers provided, facilities clean, located
40 - Washing fruits and vegetables
41 - In-use utensils; properly stored
41 - Toxic items properly stored, labeled, used - Critical
42 - Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stored. Authorized personnel
42 - Utensils, equip and linens; properly stored, dried, handled
43 - Complete separation from living and sleeping quarters, laundry
43 - Single-use/single-service articles; properly stored, used
44 - Clean, soiled linen properly stored
44 - Gloves used properly
45 - Current Permit Posted
45 - Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
46 - Most current inspection report posted
46 - Warewashing facilites, installed, maintaned, used, test strips
47 - Nonfood-contact surfaces clean
48 - Hot and cold water available; adequate pressure
49 - Plumbing installed; proper backflow devices
4 - Proper eating, tasting, drinking, or tabacco use - Critical
50 - Sewage and waste water properly disposed
51 - Toilet facilites: properly constructed, supplied, cleaned
52 - Garbage/refuse properly disposed;facilities maintained
53 - Physical facilities installed, maintained, and clean
54 - Adequate ventilation and lighting;designated areas used
55 - Current permit posted
56 - Most recent inspection posted
6 - Hands clean and properly washed - Critical
7 - No bare hand contact w/RTE or approved alternate procedures followed - Critical
8 - Handwashing sinks proplery supplied and accessible - Critical
9 - Food obtained from approved source - Critical
02 - Original container, properly labeled
03 - Potentially hazardous food meets temperature requirements during storage, preparation, display, service, transportation - Critical
04 - Facilities to maintain product temperature - Critical
05 - Thermometers provided and conspicuous
06 - Potentially hazardous food properly thawed
07 - Unwrapped and potentially hazardous food not re-served - Critical
08 - Food protection during storage, preparation, display, service, transportation
09 - Handling of food (ice) minimized
10 - Food received at proper temperature - Critical
10 - In use food (ice) dispensing utensils properly stored
11 - Food in good condition, safe, and unadulterated - Critical
12 - Hands washed and clean, good hygienic practices - Critical
12 - Req recrds avail:shell stock tags, parasite dest. - Critical
13 - Clean clothes, hair restraints
13 - Food separated and protected - Critical
14 - Food-contact surfaces:cleaned and sanitized - Critical
14 - Food (ice) contact surfaces designed, constructed, maintained, installed, located
15 - Non-food contact surfaces designed, constructed, maintained, installed, located
16 - Dishwashing facilities designed, constructed, maintained, installed, located, operated
17 - Accurate thermometers, chemical test kits provided, gauge cock (1/4" IPS valve)
17 - Proper reheating procedures for hot holding - Critical
18 - Pre-flushed, scraped, soaked
18 - Proper cooling time and temperature - Critical
19 - Proper hot holding temperatures - Critical
19 - Wash, rinse water clean, proper temperature
1 - Person in charge present, demonstrates knoweldge, and perfomrs duties - Critical
20 - Proper cold holding temperatures - Critical
20 - Sanitization rinse clean, temperature, concentration, exposure time, equipment, utensils sanitized - Critical
21 - Proper date marking and disposition - Critical
21 - Wiping cloths clean, use restricted
22 - Food-contact surfaces of equipment and utensils clean, free of abrasives, detergents
22 - Time as a public health control:procedures and records - Critical
23 - Consumer advisory provided for raw and undercooked food - Critical
23 - Non-food contact surfaces of equipment and utensils clean
24 - Pasteurized foods used ;prohibited foods not offered - Critical
24 - Storage, handling of clean equipment, utensils
25 - Food additives: approved and properly used - Critical
25 - Single service articles, storage, dispensing
26 - No reuse of single service articles
26 - Toxic substances properly identified, stored, used - Critical
27 - Compliance w/variance, specialized process, and HACCP plan - Critical
27 - Water source, safe, hot and cold under pressure - Critical
28 - Sewage and waste water disposal - Critical
29 - Installed, maintained
2 - Management and food employee awareness;reporting - Critical
30 - Cross-connection, back siphonage, backflow - Critical
31 - Number, convenient, accessible, designed, installed - Critical
31 - Proper cooling methds used; adequate equip for temperature control
32 - Plant food properly cooked for hot holding
32 - Toilet rooms enclosed, self-closing doors, fixtures good repair, clean, hand cleanser, sanitary towels, hand-drying devices provided, proper waste receptacles
33 - Approved thawing methods used
33 - Containers or receptacles, covered, adequate number, insect and rodent proof, frequency, clean
34 - Outside storage area enclosures properly constructed, clean, controlled incineration
34 - Thermometers provided and accurate
35 - Food properly labeled;oringial container;required records available
35 - Presence of insects, rodents -- outer openings protected, no birds, turtles, other animals - Critical
36 - Floors, constructed, drained, clean, good repair, covering, installation, dustless cleaning methods
36 - Insects, animals, and rodents not present
37 - Contamination prevented during food prep, strg, and dsply
37 - Walls, ceilings, attached equipment, constructed, good repair, clean surfaces, dustless cleaning methods
38 - Lighting provided as required, fixtures shielded
38 - Personal cleanliness
39 - Rooms and equipment --- vented as required
39 - Wiping cloths; propelry used and stored
40 - Rooms clean, lockers provided, facilities clean, located
40 - Washing fruits and vegetables
41 - In-use utensils; properly stored
41 - Toxic items properly stored, labeled, used - Critical
42 - Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stored. Authorized personnel
42 - Utensils, equip and linens; properly stored, dried, handled
43 - Complete separation from living and sleeping quarters, laundry
43 - Single-use/single-service articles; properly stored, used
44 - Clean, soiled linen properly stored
44 - Gloves used properly
45 - Current Permit Posted
45 - Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
46 - Most current inspection report posted
46 - Warewashing facilites, installed, maintaned, used, test strips
47 - Nonfood-contact surfaces clean
48 - Hot and cold water available; adequate pressure
49 - Plumbing installed; proper backflow devices
4 - Proper eating, tasting, drinking, or tabacco use - Critical
50 - Sewage and waste water properly disposed
51 - Toilet facilites: properly constructed, supplied, cleaned
52 - Garbage/refuse properly disposed;facilities maintained
53 - Physical facilities installed, maintained, and clean
54 - Adequate ventilation and lighting;designated areas used
55 - Current permit posted
56 - Most recent inspection posted
6 - Hands clean and properly washed - Critical
7 - No bare hand contact w/RTE or approved alternate procedures followed - Critical
8 - Handwashing sinks proplery supplied and accessible - Critical
9 - Food obtained from approved source - Critical