| No violation noted during this evaluation. | 1/26/2016 | Critical Item | 100 | Advise & Educate |
- Wooden shelving units are not all smooth and non-absorbent. (1 penalty point)
2 occurences.
- Non-portable equipment (shelving, end of table in service area)) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
2 occurences.
- Non-portable equipment (pizza oven) is not elevated at least 4 inches above the floor and is not sealed to the floor. (1 penalty point)
- Areas of wall are not repaired to be smooth and non-absorbent. Area of ceiling is not smooth and non-absorbent.. (1 penalty point)
- Areas of floor are not clean. (1 penalty point)
|
10/27/2015 | Routine | 95 | Advise & Educate |
- Working container of white powdered food is not labeled with the common name of the food. (1 penalty point)
- Containers of food are not all stored at least 6 inches above floor in walk-in. (1 penalty point)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Non-portable equipment (end of drainboard) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Hand wash sign is not at hand sink in server station area (1 penalty point)
- Less than 20 foot candles of light are measured in server station area where ice is scooped. (1 penalty point)
- Areas of wall are not repaired to be smooth Small areas of ceiling are not repaired to be smooth and non-absorbent. (1 penalty point)
2 occurences.
|
2/9/2015 | Routine | 93 | Advise & Educate |
- Container of white powdered food is ot labeled with common name of food. (1 penalty point)
- Containers of food are not stored at least 6 inches above floor in walk-in. (1 penalty point)
- Non-portable equipment (shelving/cabinetry) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (pizza oven) is not elevated at least 4 inches above the floor and is not sealed to the floor. (1 penalty point)
- Toilet room doors are not completely self-closing. (1 penalty point)
- Hand wash sign is not at each hand sink used by employees. (1 penalty point)
- Less than 20 foot candles of light are measured in service area and where ice is scooped. (1 penalty point)
- Small areas of wall and door are chipped (1 penalty point)
- Floor-wall junctures are not all closed and coved in food operations area. (1 penalty point)
|
6/20/2014 | Routine | 91 | Advise & Educate |
- Critical: Employee washes hands in 3 compartment sink. (3 penalty points)
- Critical: Container of raw shelled eggs is stored above produce. (6 penalty points)
- Wooden shelving and wooden table legs are not smooth and non-absorbent. (1 penalty point)
- Critical: Hand sink is not conveniently located to prep/warewash and server station areas. (6 penalty points)
- Hand soap and hand drying towels are dispensed above 3 compartment sink. (1 penalty point)
- Less than 20 foot candles of light are measured in server station area where ice is scooped. (1 penalty point)
- Areas of wall and smaller areas of ceiling are not maintained to be smooth and non-absorbent. (1 penalty point)
|
12/4/2013 | Routine | 81 | Advise & Educate |
- Critical: Uncovered employee beverage is on shelf above prep table. (3 penalty points)
Corrected on site.
- Wooden shelving/cabinetry is not all smooth and non-absorbent. Wooden base attatched to wheels below ice cream freezer does not appear to be non-absorbent. 1 (1 penalty point)
2 occurences.
- Critical: 3 compartment sink is not on premises. (3 penalty points)
- Bottom of ice cream freezer shows signs of corrosion. (1 penalty point)
- Service sink/ mop sink is not conveniently located on premises. (1 penalty point)
- Critical: A door and wall obstructs access to handsink from server station. (3 penalty points)
- Critical: Two, Single compartment sinks storing equipment/kitchenware are not indirectly drained. (6 penalty points)
- Light bulbs above prep area are not all shielded and do not appear shatter resistant. (1 penalty point)
- Less than 20 foot candles of light are measured in service areas and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor and wall are not repaired to be smooth and easily cleanable. (1 penalty point)
- Coving is not at all floor-wall junctures. (1 penalty point)
|
6/3/2013 | Routine | 78 | Advise & Educate |
- Not all food handlers can document training. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: .Uncovered employee beverage is stored on shelf above exposed food on prep table. (3 penalty points)
Corrected on site.
- Painted wooden shelving and cabinetry is not all smooth and non-absorbent. (1 penalty point)
- Critical: 3 compartment sink is not on premises. (3 penalty points)
- Non-portable equipment (shelving and cabinetry) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (Pizza oven) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Service sink/mop sink is not conveniently located on premises. (1 penalty point)
- Critical: A door obstructs access from server station to handsink located in prep area.l (3 penalty points)
- Space between floor of non-portable service area cabinet and floor of building is not easily cleanable.^ (1 penalty point)
- Light bulbs above prep area are not all shielded/shatter resistant. (1 penalty point)
- Less than 20 foot candles of light are measured in server station area where ice is scooped. (1 penalty point)
- Drain line is not elevated above floor to facilitate cleaning. (1 penalty point)
- Areas of floor and wall are not repaired to be smooth and easily cleanable, (1 penalty point)
|
11/26/2012 | Routine | 80 | Advise & Educate |
- Not all food handlers can document approved training. (1 penalty point)
- Critical: Uncovered employee beverage is stored on shelf above prep table. (3 penalty points)
Corrected on site.
- Container of food is stored on floor of walk-in . (1 penalty point)
- Critical: Consumer advisory reminder is not provided for foods of animal origin which may be undercooked to order. (6 penalty points)
- Single use pizza boxes are not stored at least 6 inches above floor. (1 penalty point)
- Formica and wooden shelving units are not all smooth and non-absorbent. (1 penalty point)
- Nonn-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- Critical: Server station access to handsink is blocked by door.. (3 penalty points)
- Critical: Sink storing food handling equipment is not indirectly drained. (6 penalty points)
- Space between wall of walk-in and wall of building is not easily cleanable. Space between floor beverage service cabinet and floor of building is not easily cleanable. Area of wall above walk-in is not finished to be smooth and non-absorbent. (1 penalty point)
- Less than 20 foot candles of light are measured in service area where ice is scooped. (1 penalty point)
- Drain lines are on floor. (1 penalty point)
- Areas of wall and ceiling are not finished to be smooth and easily cleanable. (1 penalty point)
- Areas of floor are not clean below floor of beverage service cabinet. (1 penalty point)
- Coving is not at all floor-wall junctures. (1 penalty point)
|
5/21/2012 | Routine | 65 | 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)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Potentially hazardous food is being cooled at room temperature. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (6 penalty points)
- ice scoop not stored so prevent contamination (1 penalty point)
- walk in door is in Disrepair (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Employee belongings stored above prep area (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
- NO non smoking sign (1 penalty point)
|
3/9/2011 | Routine | 61 | |
- The food grade bottles are not being labeled. (1 penalty point)
- Critical: The potentially hazardous foods are not being date marked. (6 penalty points)
- Critical: Ther was no sanitizer in the sanitizer bucket. (6 penalty points)
- The panel wall is cracked and breaking. (1 penalty point)
- The mop is being stored in the mop bucket. (1 penalty point)
- There is an improper light shiled in the walk in fridge. (1 penalty point)
|
11/17/2008 | Routine | 84 | Advise & Educate |
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