- Critical: Employee drinks are being stored above clean equipment. (3 penalty points)
Corrected on site.
- Critical: Sliced tomato is being held at 48°F in the make table. (6 penalty points)
- Two domestic style chest freezers are not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The condenser unit of the walk in cooler is missing its cover. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Critical: There is no hand sink convenient to the front service area where shakes and drinks are prepared. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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11/9/2015 | Routine | 66 | Advise & Educate |
- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The hand sink is not properly sealed to the adjacent wall. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Ceiling surface above ice machine has a hole. (1 penalty point)
- The floor is dirty in the walk-in cooler. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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1/26/2015 | Routine | 80 | Advise & Educate |
- Plastic cup is used for food scoop and is stored inside food container. (1 penalty point)
Corrected on site.
- Critical: Cut lettuce is being held at 44 °F in the make table. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Duct tape is used to hold equipment. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The floor is dirty beneath cooking equipment. The floor is dirty in the walk-in freezer. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
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4/7/2014 | Routine | 79 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Portable fan cover in the kitchen is dusty or dirty. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
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11/20/2012 | Routine | 89 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- The tortilla shells are not stored property to prevent contamination. (1 penalty point)
- Critical: The hamburger is noted at 125°F in the hot hold unit. (6 penalty points)
- Critical: Various containers with food inside the walk-in cooler are not date-marked. (3 penalty points)
- Critical: Culinary ice are being stored in non-food grade plastic bag. Non-food grade container is used to collect culinary ice. (6 penalty points)
2 occurences.
- The deep freezer does not meet conditions for daily operation (not commercial grade). (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Covers are missing in the cooling unit by the office. The cold table is in disrepair and being used as shelving for single-use items. (1 penalty point)
2 occurences.
- Critical: The interior of the big ice machine and small ice machine are unclean. (6 penalty points)
- The portable fan cover is dusty or dirty. (1 penalty point)
- Critical: A drain hose from the drinking fountain device is below the flood rim of the floor sink. (6 penalty points)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A chemical spray bottle is stored above storage area for clear utensils in three-compartment sink. A chemical spray bottle (glass cleaner) is stored above single-service items (plastic spoon). (6 penalty points)
Corrected on site.
2 occurences.
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11/8/2011 | Routine | 57 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
Corrected on site.
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (6 penalty points)
Corrected on site.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- There is no sanitizer test kit available. (1 penalty point)
- The ice scoop is in disrepair. (1 penalty point)
- The ambient air thermometer is not calibrated or in disrepair. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Dumpster lids are missing. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
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3/23/2011 | Routine | 78 | Advise & Educate |
- Wet and unclean towel is nested on a counter between uses. (1 penalty point)
- In use scoops are stored in stagnant water between uses. (1 penalty point)
- Wooden area around the small make table is out repair. (1 penalty point)
- Shelves are unclean to sight and touch. (1 penalty point)
- Walk in fan grate is unclean. (1 penalty point)
- Back door has outer openings. (1 penalty point)
- Ceiling tiles are missing above the walkin units. (1 penalty point)
- Some walls areas present holes. There is a gap in between the walk in units. (2 penalty points)
2 occurences.
- Critical: Bottle of chemicals is stored on top of a prep counter. (6 penalty points)
Corrected on site.
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3/10/2009 | Routine | 85 | Advise & Educate |
- Two employees do not have food handler permits. (1 penalty point)
- Ice scoop handle is stored in a contact with culinary ice. (1 penalty point)
Corrected on site.
- Critical: Mini corn dogs are held at 49°F in the (new) make table. (6 penalty points)
- Wet dishes are nested unable to air dry. (1 penalty point)
- Presence of a 2 inch hole inside the walk-in. Some cabinet shelves are out of repair. (2 penalty points)
2 occurences.
- Critical: Drinking soda fountain area around the nozzles is unclean to sight and touch. (6 penalty points)
- Excess of grease behind the fryer. Unit counters are greasy and unclean. Unit handles are unclean to sight and touch. (3 penalty points)
3 occurences.
- Back door has outer openings. (1 penalty point)
- Some coving is out of repair. (1 penalty point)
- Ceiling areas by air vents are unclean. Some front area floors are heavily encrusted (2 penalty points)
2 occurences.
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4/17/2008 | Routine | 76 | Advise & Educate |
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