- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Open containers of employee drinks are stored on a shelf above clean equipment. (3 penalty points)
Corrected on site.
- Raw meat is thawing at room temperature in the prep sink. (1 penalty point)
Corrected on site.
- Critical: Cooked meat is being held at 45°F on the make table. (6 penalty points)
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener blade is unclean to sight and touch. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
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9/9/2015 | Routine | 74 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Server is handling lemon wedges with bare hands when placing in drinks. (6 penalty points)
- Critical: Dairy is being held at 48°F in a reach in cooler. Cooked meat is being held at 49°F in the make table. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Preset tableware is not wrapped, covered, or is not being removed when a consumer is seated. (1 penalty point)
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Hand sink water temperature at the cook line does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: Sanitizer bucket is stored on prep table. (3 penalty points)
Corrected on site.
|
1/14/2015 | Routine | 75 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. An employee did not wash hands in between handling dirty and clean dish ware. (6 penalty points)
2 occurences.
- Critical: An open employee drink container is stored inside a reach-in cooler on the top shelf. (3 penalty points)
Corrected on site.
- Food employee is not using hair restraint. (1 penalty point)
- Critical: Cooked potatoes is being held at 50 °F in the make table. (6 penalty points)
Corrected on site.
- Critical: The top interior of the ice machine is unclean. An ice stick is stored directly on a freezer shelf. The canopener blade is unclean to sight and touch. (6 penalty points)
Corrected on site.
3 occurences.
- Critical: A soap bottle is labeled as food. A soap bottle is missing a label. (6 penalty points)
Corrected on site.
|
7/28/2014 | Routine | 72 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- A container of food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Various soft cheese is being held at 46°F in a reach in cooler. Various items are being held between 46-49°F in the service line east prep table. (6 penalty points)
2 occurences.
- Plastic on a bottom shelf is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
|
7/17/2013 | Routine | 79 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Pulled pork is being held at 47 °F in the prep table. Blue Cheese is being held at 46 °F in a reach 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. (3 penalty points)
Corrected on site.
- Cabinetry is not smooth, easily cleanable and non-absorbent in the bar. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- Critical: The digital display of the centaur fridge is inaccurate. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
Corrected on site.
- Sealing at the 3 compartment is moldy. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Hand sinks in the cook line lack hand washing signage. Restrooms lack hand washing signage. (1 penalty point)
2 occurences.
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty above the warewashing machine. (1 penalty point)
- The floor/wall juncture lacks coving near the large mixer. (1 penalty point)
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9/28/2012 | Routine | 71 | 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: Raw clams is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
- 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)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
2 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Ceiling tiles are missing in the warewash area. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
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3/30/2012 | Routine | 82 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An employee is drinking n personal beverage in a food prep area. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor. Food is being stored under the sink in the bar area. (1 penalty point)
2 occurences.
- Food equipment is stored on the floor. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Restrooms lack hand washing signage. (1 penalty point)
- The fire suppression coil is dirty above a food prep surface (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
9/22/2011 | Routine | 77 | Advise & Educate |
- Critical: A food employee did not wash their hands for at least 20 seconds. (6 penalty points)
- Critical: An employee did not wash their hands before putting on gloves to work with food. (6 penalty points)
- Critical: Observed employee at cook line handle ready to eat food with their bare hands. (6 penalty points)
- Rubber door gaskets are damaged on cold prep table by hand sink. (1 penalty point)
- Not all hand sinks have hand wash reminder signs. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Some flooring in facility is damaged. (1 penalty point)
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1/7/2011 | Routine | 78 | Advise & Educate |
- Critical: Observed a couple of employees eating in the back food prep room. (6 penalty points)
- Shelving in back remodel dry storage room is not installed at least 6 inches above the floor to facilitate cleaning. Shelf above remodel food prep room is not sealed to the wall. (1 penalty point)
2 occurences.
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
Corrected on site.
- Critical: Hand sink by meat slicer is being utilized for other purposes other than hand washing. (3 penalty points)
- Faucet at the mop sink leaks water. (1 penalty point)
- Ceiling in remodel area is not smooth, easily cleanable, and non-absorbent. Flooring in remodel room noted with some cracks and is not entirely smooth and easily cleanable. (1 penalty point)
2 occurences.
- Not all hand sinks have a hand wash reminder sign. (1 penalty point)
- There is a gap between the ceiling and the wall(s) in the back remodel dry storage room. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Some of the back food prep room flooring noted in disrepair. (1 penalty point)
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8/12/2010 | Routine | 78 | Advise & Educate |
- Critical: Food service worker failed to wash their hands before putting on a new pair of gloves. (6 penalty points)
- Critical: An employee drink is stored on a food prep table in the back room. (6 penalty points)
Corrected on site.
- Critical: Quat sanitizer solution in bucket for wipe cloths (stored in back prep room) is too weak. (6 penalty points)
Corrected on site.
- Critical: Back hand sink is being used for filling up a container of water and washing a knife. (3 penalty points)
- Back hand sink lacks paper towels. (3 penalty points)
Corrected on site.
- Vent covers and some ceiling tiles in the warewash room noted soiled. (1 penalty point)
- Floor/wall juncture beneathe 3 compartment sink lacks coving. (1 penalty point)
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5/4/2010 | Routine | 74 | Advise & Educate |
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