- Temporary permit are expired. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Various food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Critical: Cheese is at 47 in a cold drawer under the grill. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. (6 penalty points)
Corrected on site.
2 occurences.
- The faucet is leaking on the hand sink in the bar area. (1 penalty point)
- The ceiling is dirty above the line. (1 penalty point)
Corrected on site.
- A sealed employee food item is out on a prep table. (1 penalty point)
Corrected on site.
|
1/2/2015 | Routine | 79 | Advise & Educate |
- Dry goods labels are switched. (1 penalty point)
Corrected on site.
- A scoop handle is in contact with the flour. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- The bottom shelf of a table is being supported by an empty container. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: A peeler is dirty to sight and touch. (6 penalty points)
Corrected on site.
- Critical: A slicer that has been washed still has food debris on it. (6 penalty points)
Corrected on site.
- A drain pipe for the ice machine is disconnected and water is dripping onto the floor. (1 penalty point)
Corrected on site.
- A wall in the dry storage area is damaged. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
|
9/25/2014 | Routine | 79 | 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)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Sliced tomatoes are being held at 46°F in the make table. (6 penalty points)
Corrected on site.
- Clean equipment is stored on a trash can. (1 penalty point)
Corrected on site.
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The underside of the salamander above the stove is unclean. (6 penalty points)
Corrected on site.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
|
8/19/2013 | Routine | 69 | Advise & Educate |
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Employees personal beverages are not separated from ready to eat food in the reach-in cooler. (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.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: House made dressings and tomato wedges are being held at 45-52°F in the make table. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Reach-in cooler handles are dirty. (1 penalty point)
Corrected on site.
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
Corrected on site.
|
2/19/2013 | Routine | 63 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Sliced tomatoes are being held at 53 °F in the make table. (6 penalty points)
Corrected on site.
- Critical: The underside of the shelf above the gas burner is unclean. (6 penalty points)
|
9/17/2012 | Routine | 81 | Advise & Educate |
- There is no certifed or registered food safety manager. Manager is signed up for class on December 20, 2011. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
Corrected on site.
- The faucet is leaking on the hand sink. (1 penalty point)
|
11/22/2011 | Routine | 88 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Exterior surfaces of drawers are dirty. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the sink. (3 penalty points)
|
2/28/2011 | Routine | 94 | |
- Critical: Some food (cut tomatoes and pineapple) is 44F in the reach in cooler. (6 penalty points)
- Critical: Food is being dumped into a handsink at the bar. (3 penalty points)
- Some rust on the shelves on the line. (1 penalty point)
|
2/22/2010 | Routine | 90 | Advise & Educate |
- The cup does not have a handle and it is in contact with the salt. (1 penalty point)
Corrected on site.
- The wet wiping cloth is stored on top of the counter. (1 penalty point)
Corrected on site.
- Clean containers are stored wet. (1 penalty point)
- The reach-in handle and the inside shelves of the refrigerator unit are not easily cleanable or in disrepair. (1 penalty point)
- A single use plastic cup is used to scoop salt. (1 penalty point)
Corrected on site.
- The soda gun container is not clean. (1 penalty point)
Corrected on site.
|
9/11/2009 | Routine | 94 | Advise & Educate |
- The plates in the front line are not protected to prevent contamination. (1 penalty point)
- The dumpster lids are left open. (1 penalty point)
- The ceiling above the ware-wash is dirty. (1 penalty point)
- An employee’s sweater is stored in the front bar area. (1 penalty point)
|
3/16/2009 | Routine | 96 | Advise & Educate |
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