- Food equipment is not being air dried before being nested together. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- Faucet is leaking on the mop sink. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- Light cover in walk-in cooler is damaged leaving exposed bulbs. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink in bar area. (3 penalty points)
Corrected on site.
- There are small holes in the wall from previously mounted equipment. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
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10/26/2015 | Routine | 89 | Advise & Educate |
- Critical: Raw chicken is being held at 55°F in the make table (PIC discarded). (6 penalty points)
Corrected on site.
- A light is out above grill. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Tortilla press is heavily soiled. The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
2 occurences.
- The hood above the fryers has an accumulation of grease. (1 penalty point)
- The faucet is leaking on the mop sink. The faucet is leaking on the food preparation sink. (1 penalty point)
2 occurences.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
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6/4/2015 | Routine | 81 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Raw meat is stored in close proximityto beer kegs in the walk-in cooler (blood drippings on keg) . (6 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Cardboard is being used as a floor mat. (1 penalty point)
Corrected on site.
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Underside of cook line is heavily encrusted with grease. (6 penalty points)
- Critical: A hose hangs below the flood rim of the mop sink. (6 penalty points)
Corrected on site.
- The faucet is leaking on the hand sink. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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2/3/2015 | Routine | 68 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
Corrected on site.
- Critical: Raw chicken is being held at 44°F in the make table. (6 penalty points)
Corrected on site.
- Critical: Cooked chicken wings are being held out of temperature control at 105°F on a counter. (6 penalty points)
Corrected on site.
- Critical: The underside of the shelf above a preparation table is unclean. (6 penalty points)
- Floor sinks are dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
9/12/2014 | Routine | 76 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
Corrected on site.
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
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5/5/2014 | Routine | 89 | Advise & Educate |
- The health department permit is not posted in public view. The manager is not maintaining cooling logs for prepared and cooked food held for three days in the walk-in. (1 penalty point)
2 occurences.
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Personal drinks are being stored above utensils and single service items. (6 penalty points)
- The reach-in by the hand sink is not elevated 6 inches from the floor to allow cleaning accessibility. (1 penalty point)
- Critical: The orange juice is holding temperature of 47 degrees F. in the bar area. Note: Machine is on defrost. (6 penalty points)
- The Kaijak reach-in does not sit level or a wheel is missing. There are lights burned out in the hoods. The shelf in the Kaijak reach-in is rusted. (1 penalty point)
- Critical: The ice machine and the small ice machine under the soda dispensers are not clean. (6 penalty points)
- Critical: There are shut off valves located downstream from atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
- There are several damaged coving tiles. (1 penalty point)
- The floor is dirty behind the some of the reach-ins on the cooklline and behind the reach-in by the hand sink. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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5/20/2013 | Routine | 67 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- Critical: A personal drink is stored above napkins. (3 penalty points)
- Critical: The cook is peeling and cutting avacados and assembling hamburgers with bare hand contact. (6 penalty points)
- The ice scoop handle is stored touching the ice in the ice bin. (1 penalty point)
- Food is stored on the floor in the walk-in freezer. (1 penalty point)
- Critical: (1) The rice, ribs, cooked vegetables are holding temperature of 47-60 degrees F in the cookline drawers. Note: The cooling equipment plug had fallen out of the electrical socket and this was corrected. The PHF in the 50-60 degrees F was discarded. (2) The salad dressing are holding temperature of 44 degrees F on the salad prep table. (6 penalty points)
Corrected on site.
2 occurences.
- Pans are being stacked and stored wet. (1 penalty point)
- Lights are burned out in the hood. Note: The manager said that he has already scheduled and appointment with an electrician who will repair the electrical system in the hood. (1 penalty point)
- Critical: (1) The interior of the ice machine is unclean. (2) The gun and gun holder are not clean in the bar. (6 penalty points)
2 occurences.
- Critical: (1) The handwash sink faucet is leaking. (2) There is shut off valves located downstream from the backflow preventer on the mop sink. (3) The faucet leaks on the mop sink. (6 penalty points)
3 occurences.
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9/23/2011 | Routine | 68 | Advise & Educate |
- Critical: Employees are using bare hand contact with cooked rice and chicken. (6 penalty points)
- Macraroni and cheese is stored next to raw meat in the freezer. (1 penalty point)
- The gaskets are in poor repair on several reach-ins. (1 penalty point)
- Critical: The warewasher is not sanitizing the dishware. (6 penalty points)
- Critical: (1) A knife is stored away dirty. (2) The ice machine is not clean. (3) The gun and holster is not clean in the bar. (18 penalty points)
3 occurences.
- The 2-door freezer is not clean on the interior. (1 penalty point)
- (1) The handsink faucet is leaking. (2) The faucet leaks on the prep sink and the 3-compartment sink. (3) There are shut off valves located downstream from the backflow preventer. (4) The sinks are not draining efficiently in the women's toilet room. (3 penalty points)
4 occurences.
- There is no handwash sign in the men's toilet room. (1 penalty point)
- Utility lines are running along the floor in the bar impeding cleaning. (1 penalty point)
- The floor in the corner of the ice machine is not clean. (1 penalty point)
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1/5/2011 | Routine | 61 | Advise & Educate |
- The drain pipe from the warewasher is draining onto the floor. (1 penalty point)
|
1/5/2011 | Followup | 99 | Advise & Educate |
- The certified manager is not registered with the Health Department. (1 penalty point)
- Critical: The cole slaw and salad dressing are holding temperature of 46° F. in the prep/reach-in. (6 penalty points)
- Pans are stored wet and unable to air dry. (1 penalty point)
- (1) A light is burned out in the hood. (2) The shelf in storage is in poor repair. (3) The prep/reach-in is not holding potentially hazardous food at a safe and accurate temperature. (3 penalty points)
3 occurences.
- Critical: The ice machine is not clean on the interior. (6 penalty points)
- The drain pipe from the 3-compartment sink in the bar is leaking water. (1 penalty point)
- (1) The floor under the bar equipment is not clean. (2) The floor sink and the floor drains in the bar area are not clean. (2 penalty points)
2 occurences.
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3/24/2010 | Routine | 80 | Advise & Educate |
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