- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The filters in the vent hoods are gapped. (1 penalty point)
- Critical: Soda nozzels are dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- There are holes in the walls throughout the kitchen. (1 penalty point)
- Critical: Sanitizer buckets are stored on food preparation surfaces. (6 penalty points)
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11/17/2015 | Routine | 82 | Advise & Educate |
- Not all food employees have a current food handler card from an approved source. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Gaskets are damaged on the upright refrigerator unit. (1 penalty point)
- Critical: Soda dispenser nozzles are dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The interior of a microwave is unclean. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Floor tiles are damaged and missing by the walk in freezer door and in the walk in freezer. There are holes in the walls throughout the kitchen. (1 penalty point)
2 occurences.
- Walls by the ice machine are dusty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Coving tile by the walk in is missing. (1 penalty point)
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4/1/2015 | Routine | 85 | Advise & Educate |
- Critical: Soda dispenser nozzles are dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Critical: The back hand sink is blocked. (3 penalty points)
- There are holes in the walls throughout the kitchen. Floor tiles are damaged and missing by the walk in freezer door. Areas of the floor are missing grout by the dish machine. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty in the front service area. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Coving tile by the walk in is missing. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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11/26/2014 | Routine | 74 | Advise & Educate |
- Not all food employees have a current food handler card or have one on site for verifications. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler and the adjacent ceiling are dirty. (1 penalty point)
- Tile grout is missing in the warewashing area. Floor tiles are damaged and missing and the walk in freezer door. There are holes in the walls throughout the kitchen. (1 penalty point)
3 occurences.
|
7/3/2014 | Routine | 89 | Advise & Educate |
- Not all food employees have a current food handler card from an approved source. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- There are holes in the walls throughout the kitchen. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
- The ceiling is dirty around air vents. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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11/26/2013 | Routine | 89 | Advise & Educate |
- Not all food employees have a current food handler card from an approved source. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Cut cantaloupe is held at 46 in the walk in. Cut cantaloupe is being held at 44 °F in a make table. Fresh salsa is being held at 46 °F in a make table. The to-go salsa is 47 F. (6 penalty points)
4 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Plastic wrap is used to cover cords. (1 penalty point)
- The ceiling in the walk in is dirty. (1 penalty point)
- A light is out in the vent hood. (1 penalty point)
- The ceiling is dusty around the air vents. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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6/27/2013 | Routine | 86 | 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)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Cut tomatoes are being held at 46 °F in the make table. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Critical: The warewashing hand sink is blocked. (3 penalty points)
Corrected on site.
- Various walls are damaged. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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2/15/2013 | Routine | 78 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Floor tiles in the walk in are damaged. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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8/15/2012 | Routine | 86 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: There is no thermometer in the reach in cooler. (3 penalty points)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Tiles are damaged by the walk in freezer door. (1 penalty point)
- Ceiling air vents are dustyon the assembly line.. (1 penalty point)
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3/27/2012 | Routine | 86 | 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: Meat is stored above produce in reach in cooler. (6 penalty points)
- Critical: Salsa and cut tomatoes being held at 48 F in cold holding table. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Bulbs out in the vent hood. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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11/8/2011 | Routine | 75 | Advise & Educate |
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