| No violation noted during this evaluation. | 8/14/2015 | Followup | 100 | Advise & Educate |
- Critical: Raw meat is stored above cooked chorizo in the walk-in cooler. (6 penalty points)
- Critical: There is a pool of blood at the entrance of the walk-in freezer. (6 penalty points)
- Critical: Queso fresco is being held at 50°F in the make table. (6 penalty points)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- Critical: Mop sink lacks a backflow prevention device. (6 penalty points)
- Critical: A drain hose for the ice bin hangs below the flood rim of the floor sink in the bar. (6 penalty points)
- Critical: A can of Raid pesticide in the bar dry storage area. (6 penalty points)
|
8/11/2015 | Followup | 52 | Advise & Educate |
- Unable to verify that all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Beer cans are being stored in culinary ice in bar. (6 penalty points)
- Critical: Cooked hambugrer patty is being held at 51°F in the make table. (6 penalty points)
- Critical: Plastic grocery bag that is not food grade is being used to store chorizo (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on a walk-in refrigerator door. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
Corrected on site.
- Critical: Tray used to store clean ice wands is dirty. The interior of the ice machine is unclean. The interior of the ice bin is dirty. (6 penalty points)
3 occurences.
- Critical: Soda fountain nozzles are dirty. (6 penalty points)
- Reach-in cooler handles are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: Mop sink lacks a backflow prevention device. (6 penalty points)
- Critical: A hose draining from ice bin located in the bar hang below the flood rim of a floor sink. (6 penalty points)
- The drain pipe is leaking beneath the 3-compartment sink.. (1 penalty point)
- Not all lights are shielded or shatterproof in walk-in freezer. (1 penalty point)
- Critical: Paper towel dispenser is not functioning. (3 penalty points)
Corrected on site.
- Cabinetry throughout the kitchen is damaged with exposed surfaces. (1 penalty point)
- Critical: A can of Raid pesticide is being stored in the dry storage area (only a licensed pest control service may apply pesticides in a food estabolishment), Fly strip is located above ice machine and food prep table. (6 penalty points)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
8/5/2015 | Routine | 27 | Advise & Educate |
- Critical: Cooked beans is being held out of temperature control on a counter. (6 penalty points)
|
5/31/2015 | Critical Item | 94 | Advise & Educate |
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Queso fresco is being held at 46°F in the make table. Cut tomato is being held at 56°F in the make table. (6 penalty points)
2 occurences.
- Shelving where dishes are stored is chipped and no longer an easily cleanable surface. Various surfaces are lined with foil. (1 penalty point)
2 occurences.
- Ceiling panel is missing in dry storage area. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
7 occurences.
- Single-use items are being re-used (single service plastic bowl in bar sugar container) . (1 penalty point)
Corrected on site.
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- Critical: Ice scoop and wet wiping cloth is being stored in a hand sink. (3 penalty points)
Corrected on site.
- The faucet is leaking on the hand sink. (1 penalty point)
- The light bulb inside the walk-in freezer is not shielded or shatterproof. (1 penalty point)
- Various ceiling surfaces are damaged. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
|
3/4/2015 | Routine | 70 | Advise & Educate |
- A container of food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Cut tomato is being held at 46°F in the make table. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Light fixture in walk-in freezer is missing cover exposing bulbs. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
|
9/25/2014 | Routine | 83 | Advise & Educate |
- Critical: Employees personal food items are not separated from food preparation areas. (3 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Oyster is being held at 47 °F in the make table. (6 penalty points)
- Critical: Chicken is being held at 108°F on the grill. (6 penalty points)
- Critical: The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles in bar. (6 penalty points)
2 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Various ceiling surfaces are damaged. (1 penalty point)
- Fan covers in walk-in refrigerator are dirty. (1 penalty point)
|
5/12/2014 | Routine | 73 | Advise & Educate |
- Critical: Raw fish that is served in ready-to-eat form has not been frozen and stored at a temperature sufficient to achieve parasite destruction. (6 penalty points)
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. Records of freezing time and temperature for raw or undercooked fish served in ready-to-eat form are not being retained at the food establishment for at least 90 days. (3 penalty points)
2 occurences.
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. Note: New menus has been ordered. (6 penalty points)
- The walk-in is not sealed to the wall in the storage area. (1 penalty point)
- The wall by the walk-in in the storage area is not smooth and easily cleanable. The ceiling tile by the walk-in in the storage area is not smooth and easily cleanable. (1 penalty point)
2 occurences.
- The men's toilet room door is not self closing. (1 penalty point)
- There is no coving on the two walls in the storage area. (1 penalty point)
|
11/13/2013 | Followup | 81 | Permit re-instated |
- Critical: Raw fish that is served in ready-to-eat form has not been frozen and stored at a temperature sufficient to achieve parasite destruction. (6 penalty points)
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. Records of freezing time and temperature for raw or undercooked fish served in ready-to-eat form are not being retained at the food establishment for at least 90 days. (3 penalty points)
2 occurences.
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. Note: New menu has been ordered. (6 penalty points)
- The handwash sink shelving is not sealed to the wall. (1 penalty point)
- Critical: The keg cooler is not clean. The ice machine is not clean. (6 penalty points)
- The fan covers in the walk-in are dirty. (1 penalty point)
- Critical: A drinking faucet is installed on the handwash sink. (6 penalty points)
- The floor is smooth and easily cleanable under the shelves in the storage area. The bare wood on the shelves are not sealed to be smooth and easily cleanable. The wall in the bar storage area and by the walk-in is not finished to be smooth, non-absorbent and easily cleanable. (1 penalty point)
3 occurences.
- The lights are not shielded in the storage area. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Holes in walls and ceiling where pipes and utility lines penetrate are not sealed. (1 penalty point)
- There is less than 10 foot candles of light in the walk-in. (1 penalty point)
- Ceiling tiles are missing in the storage area. (1 penalty point)
- There is missing coving in the storage area. There is missisng coving in the bar area. (1 penalty point)
2 occurences.
- Critical: There is a roach visible in the bar area. (3 penalty points)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: Raid is not approved for use in a restaurant. (3 penalty points)
|
11/12/2013 | Followup | 57 | Not Approved |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: The health department permit is not posted in public view. (6 penalty points)
- Critical: Employee drank from a cup and went back to prepping food without washing hands and changing gloves. (3 penalty points)
- Critical: Personal drinks are stored next to clean dishes. (3 penalty points)
- 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 does not demonstrate knowledge of proper cooling procedures. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of hand contact with ready-to-eat foods. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. (3 penalty points)
4 occurences.
- Critical: The shellfish tags are not kept with the shellstock until the container is empty and thereafter held on file for 90 days. (3 penalty points)
- Critical: Employee is scooping ice with a cup placing her hands in contact with the ice. (6 penalty points)
- Food containers are not labeled. (1 penalty point)
- A bowl is being used as a scoop in the sugar container. Utensils are stored in standing water. (1 penalty point)
2 occurences.
- Wiping cloths are not stored in sanitizer. (1 penalty point)
- Food is not covered in the walk-in. Food is stored on the sink subject to splash. (1 penalty point)
2 occurences.
- Critical: There is food on the Taco Bar that is not protected with lids or splash guard. (6 penalty points)
- Critical: Raw fish that is served in ready-to-eat form has not been frozen and stored at a temperature sufficient to achieve parasite destruction. Note: Raw shrimp and talapia shall not be served until the letter is obtained from the shipper. (6 penalty points)
- Critical: There is no written agreement or statement from the fish supplier stipulating that the fish have been frozen and stored at temperatures required to achieve parasite destruction. Records of freezing time and temperature for raw or undercooked fish served in ready-to-eat form are not being retained at the food establishment for at least 90 days. (3 penalty points)
2 occurences.
- Fish and stomach are being thawed improperly. (1 penalty point)
- Critical: The chile verde is being cooled in deep containers. (3 penalty points)
- Critical: The cream is holding temperature of 55 degrees F. on the taco bar. Tomato wedges are holding temperature of 47 degrees F. on the make table. Cooked chicken is holding temperature of 47 degrees in the walk-in. Horchata is holding temperature of 53 degrees F. on the counter. (6 penalty points)
4 occurences.
- Critical: The cooked pork is holding temperature of 122 degrees F. on the taco bar. The grilled onions is holding temperature of 99 degrees F on the grill. The chili verde is holding temperature of 99 degrees F. on the taco bar. (6 penalty points)
3 occurences.
- Critical: Salsa is not date marked. (3 penalty points)
- Critical: The menu lacks asterisks to denote animal food that may be served undercooked. (6 penalty points)
- Critical: Molcajete bowls, clay cups and varnished clay condiment trays are being used. (6 penalty points)
- Cooking utensils are stored on the floor. A large pans on top shelf are not inverted or covered. (1 penalty point)
2 occurences.
- Cabinets are not smooth in the bar storage area. Wood is used for a shelf in the bar refrigerator. (1 penalty point)
2 occurences.
- The freezer is not durable commercial equipment. (1 penalty point)
- The cabinet under the handwash sink is damaged. (1 penalty point)
- The handwash cabinet is no longer sealed to the wall. (1 penalty point)
- The drawers under the cookline do not hold potentially hazardous food at a safe and accurate temperature. A light switch cover is missing in the women's toilet room The condenser unit is leaking water in the walk-in. Gaskets are in poor repair. The ice machine is repaired with tape. Covers are missing over the compressors in the kitchen. The soap dish in the women's restroom is in poor repair. (1 penalty point)
7 occurences.
- Single use containers are being reused to store food. (1 penalty point)
- Critical: Soda nozzles in the bar are not clean. The gun and holsters in the bar are not clean. The ice machine is not clean. A drinking faucet is installed on the handwash sink. (6 penalty points)
4 occurences.
- Critical: The mixer is not clean. Utensils are stored above the mop sink and subject to splash. Food pans are stored in the mop sink. (6 penalty points)
3 occurences.
- Handles and gaskets are dirty on coolers. The fan covers in the walk-in are dirty. Shelving is not clean in the kitchen. (1 penalty point)
3 occurences.
- Critical: The large pans are being washed in the mop sink and are not being sanitized. (6 penalty points)
- Critical: The handwash sink is blocked by the trash can. (3 penalty points)
- The floor in the bar and bar storage area is not smooth and easily cleanable. (1 penalty point)
- Multiple lights are not shielded or shatterproof. (1 penalty point)
- The bug control device is placed on the wall above food and a food preparation table. (1 penalty point)
- Holes in walls and ceilings where utility lines and pipes penetrate are not sealed. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink in the bar. (3 penalty points)
- There is no handwashing sign at the bar handsink. (1 penalty point)
- There is less than10 foot candles of light in the back walk-in. (1 penalty point)
- Utility lines are running along the floor in the bar. (1 penalty point)
- The wall around the walk-in is in poor repair. There is a hole in the wall in the men's restroom. There are missing tiles in the storage area. Areas of the floor are missing grout by the ice machine and by the drinks. (1 penalty point)
4 occurences.
- There is grease build-up on the floors under the grills and stoves. (1 penalty point)
- Toilet room doors do not completely close. (1 penalty point)
- There are walls that lack coving. (1 penalty point)
- Pest traps are full and not removed from the facility. (1 penalty point)
- Items that are unnecessary to the operations of the food establishment are stored on the premises. (1 penalty point)
- Cell phones are stored on cooking equipment. (1 penalty point)
- Critical: Sanitizer buckets are not labeled. (6 penalty points)
- Critical: This facility is being closed for failure to comply with the directives from the Health Department including time frames for corrective action specified in the inspection reports. (100 penalty points)
|
11/8/2013 | Followup | 0 | Permit Suspension |
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