- Working container of cooking oil is not labeled. Working containers of butter are not labeled. (1 penalty point)
Corrected on site.
2 occurences.
- Door seal on small reach-in is damaged. (1 penalty point)
- Drain line is not elevated above floor below ice machine to facilitate cleaning. (1 penalty point)
Corrected on site.
- Floor below ice machine is not clean. (1 penalty point)
|
1/15/2016 | Routine | 96 | Advise & Educate |
- Critical: Flats of raw shelled eggs are stored in contact with bags of pasteurized eggs in reach-in. (6 penalty points)
Corrected on site.
- Cooking hood is not adequately sealed to adjacentimmovable surface. (1 penalty point)
- End of cold table lid is damaged and not smooth. (1 penalty point)
- Critical: Underside of lid at ice machine is not clean. (6 penalty points)
|
5/13/2015 | Routine | 86 | Advise & Educate |
- Underside of lid above covered food at cold table is not clean. (1 penalty point)
Corrected on site.
- Small areas of wall are not maintained to be smooth and non-absorbent. (1 penalty point)
- Areas of wall are not clean. (1 penalty point)
- No smoking sign letters at entrance are not minimum height of one and one half inch . (1 penalty point)
|
12/19/2014 | Routine | 96 | Advise & Educate |
- Critical: Cooked sausage holding on wire rack on grill measures 106 F. (6 penalty points)
- Critical: Establishment is unable to provide written procedures describing how partially cooked bacon is rapidly cooled and separted from ready to eat food. (3 penalty points)
- Hot water valve does not stop flow of hot water at hand sink in service area. (1 penalty point)
|
5/2/2014 | Routine | 90 | Advise & Educate |
- Not all food handlers can document training. (1 penalty point)
- Critical: Swiss cheese measures 46F at cold table. (6 penalty points)
- Critical: Underside of lid above ice at ice bin of ice machine is not clean. (6 penalty points)
- Less than 20 foot candles of light are measured in part of service area. (1 penalty point)
|
12/24/2013 | Routine | 86 | Advise & Educate |
- Unable to document a certified manager is registered with SLCO health Dept. (1 penalty point)
- Critical: Meat and chicken measure 45-46 F in reach-in (6 penalty points)
- Critical: Underside of lid above ice at ice machine is not clean.l (6 penalty points)
|
8/19/2013 | Routine | 87 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Pan of frozen, uncooked chicken fried steak is stored above uncooked french fries in freezer. (1 penalty point)
Corrected on site.
- Ceiling tile is missing from areas above ice machine and storage area. Area of wall is damaged, not smooth and easily cleanable. (1 penalty point)
|
4/19/2013 | Routine | 97 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: Provologne cheese and eggs measure 48-49 F at cold table. (6 penalty points)
- Areas of floor and wall are chipped/broken, not smooth and easily cleanable. (1 penalty point)
- Areas of wall are not clean near warewash machine. (1 penalty point)
|
12/13/2012 | Routine | 91 | Advise & Educate |
- Critical: .Cut tomatoes and cut melon measure 45 F at top of cold table. (6 penalty points)
- Lid handles are broken at top of cold table. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
Corrected on site.
- Critical: Warewash machine is not sanitizing kitchenware through chemical or heat sanitization. (6 penalty points)
Corrected on site.
- Chemical dispenser connected to water supply at mop sink lacks A112 mark of certification. Valve is installed downstream of a non-continuous pressure vacuum breaker valve. (1 penalty point)
2 occurences.
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor and wall are chipped, not smooth and easily cleanable. (1 penalty point)
|
8/17/2012 | Routine | 77 | |
- Plate of exposed food adjacent to front of hand sink is not protected from water splash. (1 penalty point)
- Critical: Cut tomatoes and cut melons measure 46 F at cold table. Swiss cheese measures 45 F at cold table in cooking area. (6 penalty points)
2 occurences.
- Critical: Cold table does not hold cut tomatoes and cut melon at 41F or less. A second cold table (in cooking area) does not hold swiss cheese at 41 F or less. (3 penalty points)
2 occurences.
- Chemical dispenser connected to water supply at mop sink lacks mark of A112 certification. Valve is installed downstream of a non-continuous pressure vacuum breaker valve. Bonnet is missing from vacuum breaker valve. (1 penalty point)
3 occurences.
- Handwash sign is not at hand sink in service area. (1 penalty point)
- Areas of floor are chipped. Areas of wall are broken in warewash room. (1 penalty point)
2 occurences.
|
4/18/2012 | Routine | 87 | Advise & Educate |
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