- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
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-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Walls are dirty in various areas. (1 penalty point)
|
12/18/2015 | Routine | 67 | Advise & Educate |
- Critical: There is no hand drying provision at the front handsink. (3 penalty points)
|
11/19/2014 | Routine | 97 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use spatulas are stored in an unclean location between pieces of equipment. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
|
1/16/2014 | Routine | 95 | 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)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the reach-in cooler is not covered to prevent contamination. Food is being stored on the floor. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Food is not protected from consumer contamination by using food guards or other effective means. (6 penalty points)
- Critical: Cream is being held at 47°F in the make table. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Critical: Chemicals are stored above food. (6 penalty points)
Corrected on site.
|
9/18/2012 | Routine | 62 | Advise & Educate |
- Critical: Bare hand contacted RTE food. (6 penalty points)
- Food container not labeled. (1 penalty point)
- Wet towel stored on the counter. (1 penalty point)
- Food stored on the floor. (1 penalty point)
- Mop stored on the bucket. (1 penalty point)
|
6/17/2011 | Routine | 90 | Advise & Educate |
- Wet towel stored on teh floor. (1 penalty point)
- Critical: Ground beef held at 50. (6 penalty points)
- Thermometer in Beverage Air is out of repair. (1 penalty point)
- Cutting board stored on top of the garbage can. (1 penalty point)
- Key stored on the prep area. (1 penalty point)
- Single use item stored on teh floor.
|
7/12/2010 | Routine | 90 | Advise & Educate |
- The handsink is unclean in the kitchen. (1 penalty point)
|
5/19/2008 | Routine | 99 | Advise & Educate |
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