- Not all food employees (2) 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)
2 occurences.
- Critical: Food that is not cooling is not covered in walk-in. (6 penalty points)
- Unwrapped single use food containers are not all stored covered/inverted. (1 penalty point)
- Non-portable equipment(prep table, shelving splash guard) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
2 occurences.
- Cutting boards are scored. (1 penalty point)
- Less than 50 foot candles of of light are measured at food prep surfaces. (1 penalty point)
- Areas of floor are chipped. (1 penalty point)
- Areas of floor are not clean. Walk-in door handle is not clean. Areas of ceiling are not clean. Areas of wall are not clean. (1 penalty point)
4 occurences.
- Floor- wall junctures are not all coved. (1 penalty point)
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7/29/2015 | Routine | 86 | Advise & Educate |
- Critical: Chemicals are stored above food. Chemicals are stored above food equipment. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
Corrected on site.
2 occurences.
|
7/27/2015 | Critical Item | 88 | Advise & Educate |
- Certified manager is not yet registered with SLCoHD. (Required to register within 7 days of receiving new certified manager certificate.) (1 penalty point)
- A cup in use as a food scoop lacks a handle above the food. An in-use knife is stored in a space between equipment that is not clean. (1 penalty point)
Corrected on site.
2 occurences.
- Containers of food are stored on floor of walk-in freezer. (1 penalty point)
- Non-portable equipment (service table-cabinetry and prep table) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Unpackaged foods are stored in a glass door reach-in listed for the storage of bottled or packaged products only. (1 penalty point)
- Hand wash sign is not at hand sink in toilet rooms used by employees. (1 penalty point)
- The non-absorbent floor finish appears to have worn-off areas of the kitchen area floor. (1 penalty point)
- Areas of floor are not clean. Areas of wall are not clean. Areas of ceiling are not clean. (1 penalty point)
3 occurences.
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2/11/2015 | Routine | 92 | Advise & Educate |
- Unable to show a certied manager is registered with SLCoHD. (1 penalty point)
- Handle of ice scoop is touching ice. (1 penalty point)
- Unpackaged food is stored in Coca cola reach-in listed for the storage/display of packaged or bottled products only. (1 penalty point)
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
- Space between wall of walk-in and wall of building is not sealed to be easily cleanable. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain line is on floor. (1 penalty point)
- Areas of floor and wall are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
- Coving is not at all floor-wall junctures. (1 penalty point)
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7/1/2014 | Routine | 85 | Advise & Educate |
- Critical: Pans of uncooked chicken are stored above uncooked meat in walk-in. (6 penalty points)
- Boxes of food are on floor of walk-in. (1 penalty point)
- Critical: Cut tomatoes, cut leafy greens and feta cheese measure 49-50 F at cold table. (6 penalty points)
- Critical: Non-continuous cooking of pork and chicken souvlakis does not comply with cooking to 165/15 seconds after initial heating and cooling, prior to sale/service and does not comply with marking/identification of partially cooked foods. Additionally written procedures for this non-continuous cooking process, which also describe how incompletely cooked foods are separated from ready to eat foods, have not been submitted to the regulatory authority and obtained approval from same. (6 penalty points)
- Wooden shelves are not all smooth and non-absorbent Cardboard remnant covering shelving creates surfaces that are not smooth and non-absorbent. (1 penalty point)
2 occurences.
- Critical: Thermometer is not found in warmest part of glass door reach-in. (3 penalty points)
- Non-portable equipment ( end of prep table) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Areas of floor and wall are not repaired to be smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
- Floor-wall junctures are not all coved in food operations area. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
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12/5/2013 | Routine | 71 | Advise & Educate |
- An in-use knife is stored in a space between equipment that is not clean. (1 penalty point)
2 occurences.
- Cardboard remnants covering shelves creates surfaces that are not smooth and non-absorbent. Gaps in non-food contact surfaces of equipment are not sealed to be easily cleanable. (1 penalty point)
2 occurences.
- Non-portable equipment ( end of prep table, hood) is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Non- food contact surfaces of various equipment are not clean. (1 penalty point)
- Critical: Handsink in toilet room does not attain 100 F within 30 seconds of actuating flow of water. (3 penalty points)
Corrected on site.
- Areas of floor and wall are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
- Coving is not at all floor-wall junctures. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
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5/28/2013 | Routine | 88 | Advise & Educate |
- Critical: .Person in charge states that he and employees do not measure temperature of foods to ensure foods are delivered at required temperatures. (3 penalty points)
- Critical: Cut leafy greens measure 56F at cold table. (6 penalty points)
|
2/14/2013 | Critical Item | 91 | Advise & Educate |
- Critical: Pans of raw chicken are stored above pans of raw meat in walk-in. (6 penalty points)
Corrected on site.
- Containers of food are on floor of walk-in. (1 penalty point)
- Critical: Cut leafy greens and cut tomatoes measure 44 F to 46F at cold table. (6 penalty points)
- Clean food containers are not stored covered/inverted. (1 penalty point)
Corrected on site.
- End of 3 compartment sink is not sealed to adjacent wall. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- Space between wall of walk-in and wall of building is not sealed to be easily cleanable. (1 penalty point)
- Light bulb shielding has detached from below light bulbs in service area. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
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11/26/2012 | Routine | 72 | Advise & Educate |
- Unable to document that alternative food handler training used by employees here, has been approved by SLVHD letter of approval. (1 penalty point)
- Critical: An employee beverage is stored on top of micro wave and above customer food. (3 penalty points)
Corrected on site.
- Dry wiping cloths are not free of food debri. (1 penalty point)
- Critical: Uncooked chicken kabobs measure 46F in cold drawer. (6 penalty points)
- Interior surfaces of cabinetry in service area are not all smooth and non-absorbent. Cardboard box remnant lining shelving creates surfaces that are not smooth and non-absorbent. (1 penalty point)
2 occurences.
- Critical: .Cold drawer unit does not hold chicken kabobs at 41 F or less. (3 penalty points)
- Cutting boards are scored. (1 penalty point)
- Single use cardboard box remnants are used to cover food shelving. (1 penalty point)
- Critical: Interior surfaces of ice bin are not clean. (6 penalty points)
- Handwash sign is not at each hand sink used by employees. (1 penalty point)
- L.ess than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor are not maintained to be smooth and easily cleanable. Steel column wrapped with stainless steel has crevices that are not smooth and easily cleanable. (1 penalty point)
2 occurences.
- Areas of ceiling, floor and wall are not clean. (1 penalty point)
- Critical: Containers of cleaning chemicals are stored in contact with wrapped beverage lids and above single service utensils. (6 penalty points)
- No smoking sign is not at each entrance. (1 penalty point)
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5/24/2012 | Routine | 66 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- Critical: Domades are being held at 50 °F and chicken is held at 50 F. in the make table. (6 penalty points)
- 'No Smoking" signs are nto posted at the entrances. (1 penalty point)
|
8/2/2011 | Routine | 92 | Advise & Educate |
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