- Critical: A personal drink does not have a lid cover. (3 penalty points)
- Food containers 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)
- Food is being stored on the floor in the walk-in cooler. Food is being stored in the storage room. A wet wipe is being used to cover cut tomatoes. (1 penalty point)
3 occurences.
- A grocery bag is being stored above RTE foods. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. The restroom sink needs to be sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
- Critical: Chemicals are stored above the ice machine. (6 penalty points)
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2/23/2015 | Routine | 75 | Advise & Educate |
- Salt bowl is not labeled with the common name on the counter. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food is being stored on the floor in the storage room. (1 penalty point)
- Critical: Salsa is being held at 47F in an ice container. Cut tomatoes are being held 60F on the make table. (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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- A reach-in is not properly cold holding foods at 41F or below. Light is out under the cooking hood. Cooking filters in the back of the kitchen are missing. (1 penalty point)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Interior of reach-ins are unclean. Cooking filters are unclean. (1 penalty point)
2 occurences.
- Ceiling wall is not smooth and washable above the storage room. (1 penalty point)
- The ceiling is dirty in various areas. The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
3 occurences.
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9/18/2014 | Routine | 68 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is stored on the floor. Single service items are not stored to prevent contamination. (1 penalty point)
2 occurences.
- Maytag freezer is not elevated 6 inches for easy cleaning. (1 penalty point)
- Two cooking lights are out above the two cooking hoods. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Interior of reach-ins are dirty. There is an accumulation of food debris under the grill. (1 penalty point)
2 occurences.
- Critical: Water from the handwashing sink is being used to serve to customers. (3 penalty points)
- Ceiling above the storage room is not washable. (1 penalty point)
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5/9/2014 | Routine | 79 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Clean equipment is stored on the floor. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- One of the lights is out under the cooking hood. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Cooking filters are unclean. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent . (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
- Nonfunctional equipment is stored on the premises. (1 penalty point)
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12/20/2013 | Routine | 78 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food is being stored on the floor in the walk-in freezer. (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)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
2 occurences.
- Cooking filters are missing. (1 penalty point)
- Cooking filters are unclean. (1 penalty point)
2 occurences.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent in the walk-in cooler. (1 penalty point)
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7/11/2013 | Routine | 88 | Advise & Educate |
- 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)
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Salsa is being held at 47F in an ice container. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Maytag freezer is not a commercial grade unit. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
2 occurences.
- Maytag freezer is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- The rinse sink faucet is leaking. The faucet is leaking on the prep sink. (1 penalty point)
2 occurences.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent in the walk-in cooler. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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10/30/2012 | Routine | 67 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food scoops are stored in food containers. (1 penalty point)
- Food is being stored on the floor in the walk-in freezer. (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)
- Clean equipment is stored on the floor. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The sanitizer sink is not sealed to the adjacent wall. (1 penalty point)
- Lights are out under cooking hood. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent in the walk-in cooler and the kitchen. (1 penalty point)
- The floor/wall juncture lacks coving underneath the sanitizer sink and around the walk- in cooler. (1 penalty point)
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5/1/2012 | Routine | 82 | Advise & Educate |
- Cabinetry is not all smooth and non-absorbent. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Critical: Ice is dumped into handsink. (3 penalty points)
- Space between floor sink and wall is not easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
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10/11/2011 | Routine | 92 | Advise & Educate |
- Critical: Container of partially eaten employee food is stored on top of customer food in walk-in. (6 penalty points)
Corrected on site.
- Critical: Box of raw ground beef is touching box of primal cuts of pork in walk-in fridge. (6 penalty points)
- Areas of cabinetry in service area are not smooth and non-absorbent. (1 penalty point)
- Non-portable equipment is not 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)
- Various non-food contact surfaces of equipment are not clean. (1 penalty point)
- Critical: Kitchenware is stored in handsink. (3 penalty points)
Corrected on site.
- Space between flood rim of floor sink and floor is not easily cleanable. (1 penalty point)
- Areas of wall are not clean. (1 penalty point)
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4/15/2011 | Routine | 74 | Advise & Educate |
- Critical: Shellfish tags are not retained for at least 90 days. (6 penalty points)
- Boxes of food are on floor of walk-in freezer. (1 penalty point)
- Critical: Food of animal origin that may be served undercooked to order is not identified/asterisked to advisory reminder. (6 penalty points)
- Critical: Towel and glass are in handsink. (3 penalty points)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
- Coving is not at all floor-wall junctures. (1 penalty point)
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10/14/2010 | Routine | 82 | Advise & Educate |
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