- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Rotten potatoes are being stored with usable food products. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Taco shells are being left uncovered. (1 penalty point)
Corrected on site.
- Clean equipment is being stored in the splash zone of the hand sink. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- An ice cream display freezer is being used to hold french fries and hamburger patties. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- A ventilation hood filter is out of place. Utensils are in poor repair. The door to the ice machine is in disrepair. (1 penalty point)
3 occurences.
- Critical: Interior surfaces of the ventilation hood are unclean. The fry basket is being stored in between the fryer and the wall in an unclean area. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Non-food contact surfaces of the reach-in cooler are dirty. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- The fire supression system above the food preparation table is dirty. The floor is dirty beneath food preparation tables. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
|
12/3/2014 | Routine | 67 | Advise & Educate |
| No violation noted during this evaluation. | 2/4/2014 | Followup | 100 | No Violations Observed |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored in the splash zone of the handsink. (1 penalty point)
- Critical: Cream and deli meats are being held at 45-50°F in a reach in cooler. Sliced tomatoes and deli meats are being held at 50-54°F in the make table. (6 penalty points)
Corrected on site.
2 occurences.
- 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)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. There are 2 lights out above the grill area. (1 penalty point)
2 occurences.
- Single-use items are being re-used. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Hand sinks are being used for other purposes. (3 penalty points)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
|
2/3/2014 | Routine | 74 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Uncovered food next to the hand sink is not protected from the splash zone. (1 penalty point)
- Critical: Sliced tomatoes are being held at 48°F in the make table. Corn dogs are being held out of temperature control at 75°F on a counter. (6 penalty points)
2 occurences.
- 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)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Equipment is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- Critical: The hot water valve at the hand washing sink is not functioning. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- There is no hand drying provision at the hand sink. (3 penalty points)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
1/2/2013 | Routine | 65 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Cut tomatoes and roast beef on the make line are out of temperature at 49 degrees F. (6 penalty points)
- Sponges used to clean dishware are stored at the three compartment sink. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Various shelving units and cupboards are dirty. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
|
1/18/2012 | Routine | 82 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Frozen raw meats are not separated from frozen vegetables. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The interior of the small ice machine is unclean. (6 penalty points)
2 occurences.
- Various shelving units are dirty. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
|
7/19/2011 | Routine | 90 | Advise & Educate |
- Critical: Employee is not washing her hands between tasks. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is stored in grocery sacks in the Deified fridge, (1 penalty point)
- Critical: The interior of the ice machine is unclean. There is a large amount of dust accumulation on the vent hood above the grill. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (3 penalty points)
- Various shelving units are dirty with dust accumulation. (1 penalty point)
- Not all lights are shielded or shatterproof in the front grill area. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
- Various ceiling surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
|
1/13/2011 | Routine | 77 | Advise & Educate |
- Critical: Raw beef is stored next to ready-to-eat foods in the Delfield fridge. (6 penalty points)
- A container of lemons is stored in culinary ice. (1 penalty point)
- Critical: Various containers of food in the Delfield fridge are not date marked. (6 penalty points)
- Critical: Cleaned dishware are stored dirty. (6 penalty points)
- Various FRP walls are dirty. Various shelving units are dirty. Dust accumulation on the grill hood and equipment around it. (3 penalty points)
3 occurences.
- There are various holes in the ceiling. (1 penalty point)
|
7/15/2010 | Followup | 77 | Advise & Educate |
- The serve safe manager is not registered with SLVHD. (1 penalty point)
- Critical: Employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Raw shelled eggs are stored above and next to food in the Delfield fridge. (6 penalty points)
- Soda boxes are stored on the floor. (1 penalty point)
- Critical: The cut tomato on the serve lines are holding out of temperature at 57 and 62 degrees F. The saurkraut, dip and ambient in the reach-in fridge are holding out of temperature at 47, 57 and 54 degrees F. (12 penalty points)
2 occurences.
- Critical: Food in the Delfield fridge is not date marked. (6 penalty points)
- Critical: Food in the Delfield fridge are stored in grocery sacks. (3 penalty points)
- The reach-in fridge does not have an ambient air thermometer. (1 penalty point)
- The reach-in fridge is not holding at correct temperatures for food safety. (1 penalty point)
- The back preparation table is not properly sealed to the back wall. (1 penalty point)
- Baffles above the grill are in disrepair. (1 penalty point)
- A storage cupboard is in disrepair. The seal to the large ice machine is in disrepair. (2 penalty points)
2 occurences.
- Critical: The inside of the drink station ice machine is dirty. Cleaned dishware are stored dirty. Dust is accumulating on the equipment above the grill and the make line area. The meat slicer is stored dirty. (18 penalty points)
4 occurences.
- Various FRP walls are dirty. Flooring underneath the grill area are dirty. Various shelving units are dirty. (3 penalty points)
3 occurences.
- The handwash station does not have soap. (3 penalty points)
Corrected on site.
- Critical: Personal medications are stored above food in the storage room. (6 penalty points)
|
6/24/2010 | Routine | 29 | Advise & Educate |
- Boxed food items are stored on the floor. (1 penalty point)
- The flap door on the ice maker is broken. (1 penalty point)
- There are holes in the walls. There is some wall damage near the microwave. (2 penalty points)
2 occurences.
- Parts of the ceilings are unclean near the frier. (1 penalty point)
|
12/9/2009 | Routine | 95 | Advise & Educate |
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