- The posted permit is expired. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- 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: A container of lemons is being stored in culinary ice. (6 penalty points)
- Critical: A make table is holding at 47 degrees Fahrenheit. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The doors of the new make table are not easily cleanable because they still have the plastic covering on them. (1 penalty point)
- Critical: The handsink in the drink service area is being used as a dump sink. (3 penalty points)
- The spray hose by the dish machine is leaking. (1 penalty point)
- The floor is dirty under the make tables. The celing is dusty in various areas. (1 penalty point)
|
1/28/2015 | Routine | 73 | Advise & Educate |
| No violation noted during this evaluation. | 11/10/2014 | Critical Item | 100 | No Violations Observed |
- Posted permit is expired. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- A bag of onions is on the floor in the an storage area. (1 penalty point)
Corrected on site.
- Critical: Cut tomatoes are at 46 in the make table. Milk is at 47 in a domestic refrigerator. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The back hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- Critical: The front hand sink is being used as a dump sink. (3 penalty points)
- The faucet is leaking on the back hand sink. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
|
10/14/2014 | Routine | 70 | |
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Wire shelves in serving area are soiled. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
- The back door is propped open. (1 penalty point)
Corrected on site.
- Floor tiles are missing (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
|
9/26/2013 | Routine | 74 | Advise & Educate |
- Critical: Cut tomatoes are being held at 48°F in the make table. (6 penalty points)
- The ice scoop is stored in a dirty container. (1 penalty point)
- A ceiling tile is missing above the walk-in cooler. (1 penalty point)
- Critical: The salamander above the grill is heavily soiled with accumulations of grease. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The back door is propped open. An exterior door is not tight fitting. (1 penalty point)
2 occurences.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
|
5/8/2013 | Routine | 83 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (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. (3 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- There is a refrigerator unit in the serving area that is not commercial grade. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. The condenser unit is leaking in a reach in cooler. Wood shelves are damaged (1 penalty point)
3 occurences.
- Critical: The underside of the shelf above the grill is unclean. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- A cell phone is being stored on a food prep surface. (1 penalty point)
Corrected on site.
|
11/15/2012 | Routine | 74 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food on this make table. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Ice cream and small reach in coolers are not commercial grade. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The surface above the flat grill is heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. The hand sink is blocked. (3 penalty points)
2 occurences.
- An employees cell phone is being stored above the make table. (1 penalty point)
Corrected on site.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
7/2/2012 | Routine | 78 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food in the walk-in cooler is not covered to prevent contamination. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
2 occurences.
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is insufficient light intensity in the walk-in. (1 penalty point)
- Employee coat and purse are stored in contact with food. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
11/22/2011 | Routine | 76 | Advise & Educate |
- Employee food handlers cards are from a non-approved website. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employee did not wash hand in between glove change. (6 penalty points)
- Raw meat is stored above other foods in the freezer. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
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. (6 penalty points)
- Critical: The menu is lacking an asterisk on the consumer advisory. (3 penalty points)
- The small reachin refrigerator by the coffee station is not ANSI or NSF approved. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: The water at the hand sink is too hot to wash hands The hand sink is blocked. (3 penalty points)
2 occurences.
- Critical: The hand sink in the back by the ware wash machine is leaking. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
4/29/2011 | Followup | 59 | 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: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
Corrected on site.
- Critical: Employees are handling ready to eat foods (watermelon, toast) with bare hands. (6 penalty points)
- Critical: Raw shell eggs are stored in contact with ready-to-eat food (tortillas). Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Cups are used for ice scoops. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. Biscuits are stored in contact with raw chicken fried steak in the freezer. (1 penalty point)
2 occurences.
- Critical: Bacon is being held out of temperature control at 51°F on a counter. Chili verdeis being held at 44°F in the walk in cooler. (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. (6 penalty points)
- Critical: Items that can be cooked to order are not asterisked in the menu. (3 penalty points)
- Clean scoop is stored in a dirty container. Utensils are stored under hand towels at the handwash sink. An ice scoop is stored in an unclean location. (1 penalty point)
3 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- There is no sanitizer test kit available. (1 penalty point)
- The drainboard is not sealed to the adjacent wall. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. The interior of the ice bin is unclean. Lemons are stored on culinary ice. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler are dirty. Exterior surfaces of food containers are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Employee shirt is hanging over bread. (1 penalty point)
Corrected on site.
- Areas of the floor are missing grout. (1 penalty point)
- The floor beneath the drainboard is dirty. Floor sinks are dirty. (1 penalty point)
2 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
4/1/2011 | Routine | 28 | |
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