- Not all employees have a valid food handlers card. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Employees are wearing hand or wrist jewelry. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food employees are not using hair restraints. (1 penalty point)
- Various white powder substances are not labeled with the common name. (1 penalty point)
- Food in the walk-in freezer is not covered to protect from contamination. (1 penalty point)
- Critical: The cut tomatoes in the walk in are measruing 48 degrees. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the beverage cooler is dirty. (1 penalty point)
- Critical: The handsink was being blocked by a mop. The handwashing sink was used to dump coffee. (3 penalty points)
2 occurences.
- The handwashing sign is not visible at all handwashing sinks. (1 penalty point)
|
10/14/2014 | Routine | 69 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- A bike is being stored on-top of clean dishes. (1 penalty point)
Corrected on site.
- The lid of the ice machine is dirty. (1 penalty point)
|
10/21/2013 | Routine | 93 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
3 occurences.
- Critical: The interior of the ice machine is unclean. (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)
Corrected on site.
2 occurences.
- Employee personal items, keys, are stored on a food prep surface. (1 penalty point)
Corrected on site.
|
12/11/2012 | Routine | 88 | 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 are handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- Not all lights are shielded or shatterproof. (1 penalty point)
|
12/21/2011 | Routine | 86 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. Lemons (6 penalty points)
Corrected on site.
- The ice scoop is stored on a dirty surface. In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Vavious food items are being held at 48-53 °F in the make table. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The make table is unable to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The ice bin in the wait station. Also, the ice machine in the back. (6 penalty points)
2 occurences.
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
- Employee personal items are not stored separately from food and equipment. (1 penalty point)
Corrected on site.
|
2/16/2011 | Routine | 72 | Advise & Educate |
- Not able to view all employees food handlers card. (1 penalty point)
- Critical: An open employee beverage is stored on the counter. (6 penalty points)
Corrected on site.
- Hot water is not at 100 F within 30 seconds. (1 penalty point)
- There ae no paper towels at the hand-sink. (3 penalty points)
Corrected on site.
|
5/6/2010 | Routine | 89 | Advise & Educate |
- Not all employees have a food handlers card. (1 penalty point)
- An employee coat is stored in the dry storage area. (1 penalty point)
- Various areas through out the establishment have scoops stored in the product with the handle touching the product. (1 penalty point)
- Dishes are stored wet. (1 penalty point)
- The ice bin at the server station is dirty inside. (3 penalty points)
- Critical: The raw chicken tongs are stored in the dipper well with utensils used for cooked pasta. (6 penalty points)
Corrected on site.
- Various areas of the floor are in disrepair. (1 penalty point)
|
1/22/2010 | Routine | 86 | Advise & Educate |
| No violation noted during this evaluation. | 8/7/2009 | Followup | 100 | Advise & Educate |
- Employee drinking on wait station line. (3 penalty points)
- The tongs that are used for raw chicken are being stored with other utensils, in the dipper well, that are used on ready to eat foods. (3 penalty points)
- Critical: The ambient air temperature of the walk-in is measuring 47 F. Various foods are holding out of temperature. Person in charge call the refrigerator repair. (6 penalty points)
- Critical: The cut tomatoes in various drawers are measuring at 55 F. (6 penalty points)
- Critical: The cooked chicken in the drawer is measuring 50 F and 49 F. (6 penalty points)
- Critical: The mayo on the make-top is measuring 46 F. (6 penalty points)
- Critical: The ham in the drawer is measuring 55 F. (6 penalty points)
- Critical: The cooked chicken was measured 141 F. Advised cook to put back on the grill and cook to 165 F. (6 penalty points)
- Critical: The warewash machine is measuring 149 F. Advised person in charge to sanitize all dishes in the 3-compartment sink. (6 penalty points)
- The hand sink is not properly draining. (1 penalty point)
- A leak at the mop sink is being repaired with a rag. (1 penalty point)
|
8/6/2009 | Routine | 50 | Advise & Educate |
- Critical: The sausage and chicken are measuring at 45 F. (6 penalty points)
|
2/24/2009 | Followup | 94 | |
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