In the operation of a food facility, there are many contributing
factors in evaluating the risk to public health. Examples include
the knowledge level of an operator, effort to implement safe food
handling practices, size of the facility and complexity of food
preparation. Violations listed here are also an important component.
The risk increases as the number of violations increases. In
descending order of significance, the violations are designated
as critical or noncritical.
|
04/17/2013: Regular Inspection |
Violations: Critical - 0
Noncritical -
|
|
10/11/2012: Regular Inspection |
Violations: Critical - 0
Noncritical -
|
|
04/05/2012: Regular Inspection |
Violations: Critical - 0
Noncritical -
|
