- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Employees personal beverages and food are stored above food for sevice in the reach in cooler.. (3 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. Raw beef is stored next to raw chicken in the reach in cooler. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
3 occurences.
- Bowls are used for food scoops and are stored inside food containers in fridge. (1 penalty point)
- Cactus leaves are being stored in a box used to ship raw beef. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Tamales is being held out of temperature control at 68°F on a counter. Pots of broth are being held out of temperature control at 62°F on a counter. (6 penalty points)
Corrected on site.
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. (3 penalty points)
- Critical: Food is not discarded after 7 days. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Utensils are not stored to protect lip surfaces. (1 penalty point)
Corrected on site.
- Various surfaces are lined with foil. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Frying pans are not cleaned after use during storage. (1 penalty point)
- Reach-in cooler handles and gaskets are dirty. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the food preparation area. (6 penalty points)
- Critical: There hand sink has scalding water and the faucet handle for the cold water is broken. (6 penalty points)
- Critical: The 3 compartment sink has two sections that run through the grease trap, that are not indirectly drained. (6 penalty points)
- Wall surfaces around the handsink are not smooth, non-absorbent, or easily cleanable. Pieces of wood under table leg are not smooth, non-absorbent, or easily cleanable. (1 penalty point)
2 occurences.
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Light intensity is less than 20 foot candles in the warewashing area. (Lightbulb is burnt out). (1 penalty point)
- Holes in the wall in the 3 comp sink area. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
11/23/2015 | Routine | 22 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: The person in charge is not ensuring that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. (3 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the reach-in is not covered to prevent contamination. (1 penalty point)
- Critical: Eggs are being kept @ room temperature. Cooked beans are being here at 79F on the counter (6 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. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Cardboard is being used as shelf liner. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the food preparation area. (6 penalty points)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
- Walls are dirty in various areas. (1 penalty point)
|
10/23/2014 | Routine | 63 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Cardboard is being used as shelf liner. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. Cooking hood is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- One of the light bulbs is out above the 3-comp sink. (1 penalty point)
- Critical: Mop sink does not have a backflow device installed. (6 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent belowthe 3-comp sink. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
12/18/2013 | Routine | 62 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- One of the legs of the mop sink is missing. (1 penalty point)
- Cooking filters are not put in correctly. (1 penalty point)
- Various ceiling surfaces above the handwashing sink are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
|
6/4/2012 | Routine | 93 | Advise & Educate |
| No violation noted during this evaluation. | 11/30/2011 | Critical Item | 100 | Advise & Educate |
- Critical: Containers of raw meat are stored above cooked sauce and bottled beverages. (6 penalty points)
Corrected on site.
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: Access to handsink is obstructed by cleaning tools. (3 penalty points)
Corrected on site.
- Space between ceiling of customer area and top of soffit extending from warewash room is not easily cleanable.i (1 penalty point)
- Entry door is propped open to the outdoors. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash and handwash area. Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Various floor, wall and ceiling surfaces are not smooth and easily cleanable. (1 penalty point)
- Areas of floor and wall are not clean. (1 penalty point)
|
9/7/2011 | Routine | 85 | Advise & Educate |
- Clean kitchenware is stored in a cardboard box that held raw meat. (1 penalty point)
- Various non-portable equipment is not spaced from immovable surfaces for easy cleaning or sealed to immovable surfaces. (1 penalty point)
- Front cover is missing from oven. (1 penalty point)
- Cardboard box is reused for storage of kitchenware. (1 penalty point)
- Non-food contact surfaces of various equipment are not clean. (1 penalty point)
- Men's toilet room door is not self-closing. (1 penalty point)
- Handwash sign is not at handsink in men's toilet room. (1 penalty point)
- Areas of floor and wall are not clean. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
|
12/6/2010 | Routine | 91 | Advise & Educate |
- Non-portable hoods and cooking equipment are not spaced from nearby immovable surfaces for easy cleaning or sealed to nearby immovable surfaces. (1 penalty point)
- Light bulbs are not all shielded/shatterproof where required. (1 penalty point)
- One of toilet room doors is not self-closing. (1 penalty point)
- Handwash sign is not at each handsink used by employees. (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
- Coving is not at all floor-wall junctures. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
|
3/2/2010 | Routine | 92 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Non-portable hoods, oven and cooking equipment are not spaced from walls for easy cleaning or sealed to nearby walls. Hand sink is not sealed to adjacent mop sink. (1 penalty point)
- Floor mounted oven is not sealed to floor. (1 penalty point)
- Critical: Chemical dispensers connected to water supply lack mark of A112 certification. (3 penalty points)
- Light bulbs are not all shielded/shatterproof above prep and warewash areas. (1 penalty point)
- Men's toilet room door is not self-closing. (1 penalty point)
- Entry door is not tight fitting. (1 penalty point)
- Less than 20 foot candles of light are measured in food prep area and at food prep surfaces in main cooking area. (1 penalty point)
- Gas line is on floor. (1 penalty point)
- Areas of wall and ceiling are not smooth and easily cleanable. (1 penalty point)
- Space between ceilings is dirty. Areas of floor are not clean. (1 penalty point)
- Coving is not at all floor-wall junctures. (1 penalty point)
|
6/10/2009 | Routine | 86 | Advise & Educate |
- There is less than 50' candles of light above the prep table. (1 penalty point)
|
9/9/2008 | Routine | 99 | No Violations Observed |
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