- Critical: Opened, in-use can of whipped cream measures 47 F at top of cold table. (6 penalty points)
- Critical: Chili Verde measures 123 F while holding at steam table. (6 penalty points)
Corrected on site.
- Critical: Ready to eat meatportioned here and held here for more than 24 hours is not marked with date of preparation. (3 penalty points)
- Critical: Foods of animal origin which may be undercooked to customer order are not asterisked to the Consumer advisory footnoted on menu. (6 penalty points)
- Clean kitchenware is not allstored covered/inverted. (1 penalty point)
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
- Drain line is not elevated above floor to facilitate cleaning. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
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11/24/2015 | Routine | 70 | Advise & Educate |
- Food containers (water) 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)
Corrected on site.
- Critical: An employee did not change gloves between dirty and clean tasks. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food (hard boiled eggs) is being cooled in covered containers. (3 penalty points)
Corrected on site.
- Critical: Cut tomatoes are being held at 44°F in a reach in cooler. (6 penalty points)
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The wall is dirty behind the ice machine. The floor is dirty in the walk-in freezer. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
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2/24/2015 | Routine | 74 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are stored above ready to eat foods in the walk-in refrigerator . (3 penalty points)
- Critical: A food employee touched ready-to-eat lemons with bare hands. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Bulk food containers are being stored beneath sewer lines. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Gaskets on reach-in refrigerator are damaged. (1 penalty point)
- Critical: Scrubber sponge is in the hand sink. (3 penalty points)
Corrected on site.
- Grease collection barrel is not covered. Dumpster lids are left open. (1 penalty point)
2 occurences.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Ceiling air vents are dusty. (1 penalty point)
- Employee purse is stored above single use items. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
Corrected on site.
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6/18/2014 | Routine | 69 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Damp wiping cloth is covering tortillas in reach-in cooler. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Blue cheese dressing is being held at 51°F in the make table. Tuna is being held at 51F in the make table. (6 penalty points)
2 occurences.
- Pressurized cylinder are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- Light fixture above grill is not fully lit. (1 penalty point)
- •The floor sink beneath the dishwasher. (1 penalty point)
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2/10/2014 | Routine | 76 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Sliced tomatoes are being held at 51°F in the make table. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cardboard is being used to level a prep table. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
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1/30/2013 | Routine | 89 | Advise & Educate |
- The floors under the soda machines are not sealed (1 penalty point)
|
6/1/2012 | Followup | 99 | 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 ground beef patties are stored above hole beef steaks in a reach-in cooler. Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
2 occurences.
- Food in a reach-in cooler is not covered to prevent contamination. The soda dispensers are placed under sewage lines. (1 penalty point)
2 occurences.
- Critical: Cream and tomato based salad dressings are being held at 50-52°F on a make table. Tomatoes, cut salad, and ham are being held at 44-47°F on a make table. (6 penalty points)
2 occurences.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The interior of the ice machine has pink mold growth. The canopener is unclean to sight and touch. Plates under the grill are dirty to sight and touch. (6 penalty points)
3 occurences.
- Reach-in cooler gaskets are dirty. Fan covers in the walk-in cooler are dusty. (1 penalty point)
- Critical: The hand sink is blocked by a green scrubber. (3 penalty points)
Corrected on site.
- There is no hand drying provision at a kitchen hand sink. (3 penalty points)
- The wall, floor and ceiling where soda dispenser is located are not smooth, nonabsorbent or easily cleanable. (1 penalty point)
- Several lights are out or missing under vent hoods. (1 penalty point)
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5/8/2012 | Routine | 67 | Advise & Educate |
- Critical: Raw chicken is stored above ready to eat foods in the reach-in cooler. Raw steaks is stored above ready-to-eat foods in a reach-in cooler. (6 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Raw shell eggs are being held out of temperature control at 60 °F on a counter. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean utensils are stored in between equipment. (1 penalty point)
Corrected on site.
- Gaskets are damaged on a refrigerator unit. The handle of a refrigerator door is in disrepair. (1 penalty point)
- The interior of the microwave is unclean. (3 penalty points)
- A light is out under the vent hood. A light is out in the walk-in unit. (1 penalty point)
2 occurences.
|
9/13/2011 | Routine | 80 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- Containers of food are being stored on the floor. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods are not date-marked in the walk-in cooler. (6 penalty points)
2 occurences.
- Exterior surfaces of food containers are dirty. (1 penalty point)
2 occurences.
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name, and a container of sanitizer is not labeled. (6 penalty points)
2 occurences.
- The No Smoking Sign is not posted at the front door. (1 penalty point)
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12/22/2010 | Routine | 74 | Advise & Educate |
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