- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- General Electic refrigerator is not a commercial grade unit. (1 penalty point)
- There is duct tape inside a General Electric refrigerator. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Wipes are being used to cover taco shells. (1 penalty point)
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5/27/2015 | Routine | 78 | Advise & Educate |
| No violation noted during this evaluation. | 8/1/2014 | Followup | 100 | Advise & Educate |
- Two reach-in units are not cold holding potentially hazardous foods at 41F or below. (1 penalty point)
2 occurences.
|
7/30/2014 | Followup | 99 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from food in the back reach-in refrigerator. (3 penalty points)
- Critical: Raw chicken is stored above ready to eat foods (lettuce) in the walk-in cooler. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
2 occurences.
- Critical: Eggs are being held at 48°F in the make table. Pico salsa is being held at 58 degrees on the service line. (6 penalty points)
2 occurences.
- Chicken and other food are stored in grocery bags in the back refrigeration unit. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- A reach-in cooler in the front preparation area is not maintained to hold potentially hazardous food at or below 41°F. A reach-in cooler in the back preparation area is not maintained to hold potentially hazardous food at or below 41°F. The reach-in cooler in the back preparation area is in disrepair, the gasket region has been repaired with duct tape. Duct tape is used to repair the refrigerator unit that is near the three compartment sink. (1 penalty point)
4 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- The dry storage shelving is unclean and is covered in dust and soil. (1 penalty point)
- Critical: The handwashing sink in the front preparation area is blocked by a table, and the water has been shut off. (3 penalty points)
- Various wall surfaces have holes and are not smooth, durable, easily cleanable and non-absorbent. A ceiling tile is out of place above the 3 compartment sink, making the ceiling not easily cleanable. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas above food preparation tables. Walls are dirty in various areas near food preparation areas. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: The fly strips are located above a food preparation table, near the dry storage. (6 penalty points)
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7/29/2014 | Routine | 57 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Sugar container is not labeled with the common name. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: An employee did not wash hands between changing gloves. (6 penalty points)
- Baskets of cut lettuce are left in room temperature on the 3 compartment sink. (1 penalty point)
- Cardboard is being used as shelf liner in the General Electic refrigerator. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- General Electric refrigerator is not elevated 6 inches off the floor. (1 penalty point)
- There is duct tape inside the General Electric refrigerator. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- A fan in the kitchen is dirty. (1 penalty point)
- There are holes above the 3-compartment sink. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Employees personal items are stored next to single service items. (1 penalty point)
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11/13/2013 | Routine | 71 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
3 occurences.
- Critical: Salsa is being held at 48F in an ice container. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- General Electric refrigerator is not a commercial grade Unit. (1 penalty point)
- The mop sink is not sealed to the adjacent wall. (1 penalty point)
- General Electric refrigerator is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- One of the ceiling tile is not covered. (1 penalty point)
- Areas of ceiling are not clean. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Personal items are stored next to packaged bread. (1 penalty point)
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12/17/2012 | Routine | 68 | Advise & Educate |
- Critical: PIC cannot demonstrate knowledge of the Big Five illnesses. (3 penalty points)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees' personal beverages are not separated from food preparation areas. Employees' personal foods are not separated from foods that are serving to the public. (3 penalty points)
2 occurences.
- Critical: Ham and turkey are being held at 47°F in a make table. Milk is being held at 47.8 F in a Beverage Air reach-in. Fresh Salsa is being held at 56.6F in an ice container Cheese sauce and cooked pork are being held at 46F in the Beverage Air unit. (6 penalty points)
4 occurences.
- General Electric refrigerator is not a commercial grade unit. (1 penalty point)
- The mop sink is not sealed to the adjacent wall. (1 penalty point)
- General Electric refrigerator is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- General Electric refrigerator is being repaired with duck tape. Beverage Air is not properly cold holding potentially hazardous foods at 41 F or below. (1 penalty point)
2 occurences.
- Thermometers are in disrepair and are not reading the temperatures correctly. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Hand sinks in the restroom lack hand washing signage. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
- Employee's jacket is stored on top of beverages. (1 penalty point)
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9/28/2012 | Critical Item | 62 | Advise & Educate |
- Critical: Food handler does not wash hands before donning gloves. (6 penalty points)
- Unwrapped stir sticks for customer self-service are not presented individually. (1 penalty point)
- Areas of wooden cabinetry are not smooth and non-absorbent. (1 penalty point)
- Non-portable cabinetry is non sealed to adjacent wall. Non-portable 3 compartment sink and non-portable ice machine are not spaced from non-portable surfaces for easy cleaning or sealed to non-portable surfaces. (1 penalty point)
- Taped area of splash guard at hand sink is not smooth and easily cleanable. Condensate drain line is taped and condensate drains to a bowl in reach-in. (1 penalty point)
2 occurences.
- Critical: Interior surfaces of ice bin are not clean. (6 penalty points)
- Valve is installed downstream of a non-continuous pressure vacuum breaker valve. (1 penalty point)
- Drain line is on floor. (1 penalty point)
- Areas of floor are not smooth and easily cleanable. (1 penalty point)
- Areas of wall, floor and ceiling are not clean. (1 penalty point)
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2/27/2012 | Routine | 80 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Cut melon measures 46 in display fridge. (6 penalty points)
Corrected on site.
- Cut-out edges of woden cabinetry are not all non-absorbent. (1 penalty point)
- Display fridge does not hold cut melons at 41 F or less. (1 penalty point)
- Reach-in door seal is torn. (1 penalty point)
- Space between floor of building and floor of cabinetry is not easily cleanable. Space between wall of building and wall of cabinetry is not easily cleanable. (1 penalty point)
- Drain lines are on floor. (1 penalty point)
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5/25/2011 | Routine | 88 | Advise & Educate |
- Food handler is unable to document training. (1 penalty point)
- End of 3 compartment sink is not sealed to wall. (1 penalty point)
- Space below floor of fixed in place cabinet and floor of building is not easily cleanable. Spaces in cabinetry and parts of cabinetry are not smooth and easily cleanable. (1 penalty point)
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8/20/2010 | Routine | 97 | Advise & Educate |
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