- Food employees are not using hair restraints. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. A container of food is being stored on the floor in the walk in cooler. Food containers are stored on the floor in the storage room. (1 penalty point)
3 occurences.
- Food in the basement is stored beneath sewer pipe. (1 penalty point)
- Critical: Cooked food is being held at 51°F in a reach in cooler. Cooked food is being held at 53°F in the make table. Salad, dressings, and rice pudding are being held at 50°F in the cold table at the buffet. (6 penalty points)
Corrected on site.
3 occurences.
- Critical: Cooked food held for more than one day is not date-marked in the walk-in cooler. (3 penalty points)
- Critical: There is no sanitizer test kit available for the dish washing machine. (3 penalty points)
- Critical: Employees are filling drinking water pitchers in the hand wash sink. (3 penalty points)
- The mop sink is being used to clean a food container. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- There is a gap at the bottom of the back exterior door. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The mop is stored in the dirty water of the mop bucket. It is not hung to dry. (1 penalty point)
- Critical: Roach spray that is not approved for food service is being used in the establishment. (6 penalty points)
Corrected on site.
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12/10/2015 | Routine | 69 | Advise & Educate |
- Food employees are not using hair restraints. (1 penalty point)
- Food containers and squeeze bottles are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food buckets are stored on the floor in the walk-in cooler. (1 penalty point)
Corrected on site.
- Critical: Dessert bar is missing a sneeze guard. (6 penalty points)
- Critical: Cooked vegetable curry is being held at 50 °F in the make table. (6 penalty points)
Corrected on site.
- Critical: Cooked food held over a day in coolers are not date-marked. (3 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Light fixture near dish machine is missing a cover. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Employee drinks are stored on prep tables. (1 penalty point)
- Carpeting is installed beneath soda box rack. (1 penalty point)
- Critical: Cleaner spray bottle is stored on the ledge between mop sink and prep sink. (3 penalty points)
Corrected on site.
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9/17/2014 | Routine | 67 | Advise & Educate |
- 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)
- 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 cooler. (1 penalty point)
- Critical: Tandori chicken is being held at 46 °F in the walk in cooler. (6 penalty points)
- Various surfaces are lined with foil. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- There are gaps between the hood baffles. (1 penalty point)
- Reach-in cooler handles are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Hand sinks in the server area lack hand washing signage. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The floor is dirty on the east side of the cookline. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Items that are unnecessary to the operation of the food establishment are stored on the premises in the basement. (1 penalty point)
- Carpeting is installed in the area of the soda boxes. (1 penalty point)
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5/21/2013 | Routine | 76 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
2 occurences.
- Clean equipment is stored on the floor. (1 penalty point)
- Various surfaces are lined with foil. (1 penalty point)
- The upright freezer is not durable and cleanable, to withstand commercial use. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Reach-in cooler handles are dirty. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
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3/26/2012 | Routine | 76 | Advise & Educate |
- Certified manager is not registered with the SLVHD. (1 penalty point)
- Critical: Dishwasher washed hands less than 20 seconds. (6 penalty points)
- Dishwasher washed hands with soap from container that had scouring pads stored in it and used sprayer at warewash area to rinse off their hands. (3 penalty points)
- Critical: An open employee drink is stored on a food prep area. (6 penalty points)
Corrected on site.
- Some food is stored on the floor in the walk in fridge and in the kitchen. (1 penalty point)
- Some foods stored in self service cold hold buffet area are not protected against possible environmental contamination. (1 penalty point)
- Critical: Rice pudding stored in self serve buffet cold holding noted at 53*F. (6 penalty points)
Corrected on site.
- Critical: Some potentially hazardous foods that are cooked and have been in walk in fridge longer than 24 hours lack a date mark. (6 penalty points)
- Clean dishware is being dried with cloth towels. (1 penalty point)
- Some aluminum foil is being utilized to line shelving. (1 penalty point)
- Some areas of walk in fridge noted soiled. (1 penalty point)
- Critical: Hand sink is being used for food preparation. (3 penalty points)
- Walk in fridge has less than 10 footcandles of light. (1 penalty point)
- A wall in the kitchen noted soiled with food residues.Also wall by warewash machine. (1 penalty point)
- Critical: Container with chlorine sanitizer lacks a label. (6 penalty points)
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10/4/2010 | Routine | 56 | Advise & Educate |
- Observed frozen meat being thawed at room temperature. (1 penalty point)
Corrected on site.
- Critical: Cooked chicken pieces in process of cooling since 9A.M.noted at 81*F at 2:40P.M.. Note: discarded. (6 penalty points)
Corrected on site.
- Cooks do not have probe style thermometers to monitor the internal temperatures of the foods. (1 penalty point)
- Reach in freezer is soiled. (1 penalty point)
- MIcrowave handles are soiled. (1 penalty point)
Corrected on site.
- Walk in fridge has less than 10 footcandles of light. (1 penalty point)
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12/21/2009 | Routine | 89 | Advise & Educate |
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