- Critical: Employees personal cofee and celery sticks are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. The person in charge is unable to demonstrate knowledge of required cooking temperatures and times for meat, poultry, eggs and fish. (3 penalty points)
2 occurences.
- Food employees are not using hair restraints. (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)
- Critical: The sausages that were dated makered 8/20 was not cooled to 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: The cooked chicken breast used for sandwiches is measuring 49 degrees. (6 penalty points)
Corrected on site.
- Various surfaces are lined with foil and dirty plastic wrap. (1 penalty point)
Corrected on site.
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
4 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Exterior surfaces of food containers are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- Critical: There are live flies in the facility. (3 penalty points)
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8/21/2014 | Routine | 56 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- A cloth towel is being used as a shelf liner. (1 penalty point)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various areas of the ceiling are dusty. (1 penalty point)
|
10/23/2013 | Routine | 94 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands, puting crumbs on the side of a cake. (6 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Coffee ice cubes are being prepared next to a hand sink with no splash guard. When employees wash their hand water splashes into the food preparation area. (1 penalty point)
Corrected on site.
- Critical: Food is not protected from consumer contamination by using food guards or other effective means. The bread in the front lobby. (6 penalty points)
- The 3-compartment sink is not sealed to the adjacent wall. The seal is moldy and in disrepair. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. Surfaces of the stand mixer above the bowl are dirty. The interior of the ice bin is dirty. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
4 occurences.
- Various areas of the floors and walls are in disrepair. (1 penalty point)
- The ceiling is dirty in various areas. The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- Chemicals are stored on-top of the dishwashing machine. (3 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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5/15/2012 | Routine | 68 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- A cloth is used to line a shelf. Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
2 occurences.
- Food in the storage room is not covered to prevent contamination. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- The floor is no longer smooth and easily cleanable. (1 penalty point)
- Various walls are damaged. (1 penalty point)
|
3/11/2011 | Routine | 82 | Advise & Educate |
- Person in charge lacks documentation from SLVHD approving alternative food handler training for food employees trained through alternative training. (1 penalty point)
- Critical: Raw shelled eggs that may be undercooked to order are not identified/asterisked to the written consumer advisory. (3 penalty points)
- Non-portable equipment is not all spaced from immovable surfaces for easy cleaning or sealed to nearby immovable surfaces. (1 penalty point)
- Exterior wall of Proofer is not maintained to be smooth and easily cleanable. (1 penalty point)
- Ceiling above service area is not smooth and easily cleanable. Wood board on wall is not smooth and non-absorbent. Cracks between walk-in walls are not easily cleanable. (1 penalty point)
- Conduit is on floor. (1 penalty point)
- Areas of floor are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of ceiling are dusty and areas of floor are not clean. (1 penalty point)
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5/7/2010 | Routine | 90 | Advise & Educate |
- The bottle of oil is not labeled. (1 penalty point)
- The hood above the cook line is dirty. Note: New generation is scheduled to clean hoods June 21. (1 penalty point)
- The hand sink is lacking a hand wash sign. (1 penalty point)
|
6/11/2009 | Routine | 97 | Advise & Educate |
- Critical: EMPLOYEE HANDING READY TO FOOD WITH BARE HANDS. (6 penalty points)
Corrected on site.
- Critical: THE CONSUMER ADVISORY SIGN NOT POSED. (6 penalty points)
Corrected on site.
- Critical: INSIDE OF ICE MACHINE IS DIRTY. (6 penalty points)
- Critical: THE CAN OPENER IS DIRTY. (6 penalty points)
Corrected on site.
- THE SHELVES UNDER THE BAKERY TABLE ARE DIRTY. (1 penalty point)
- Critical: THE WAREWASH MACHINE HAS NO MEASURABLE AMOUNT OF SANITIZER. (6 penalty points)
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6/25/2008 | Routine | 69 | |
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