- Critical: Open package of raw chicken is stored in contact with an open package of other raw meats in the walk-in freezer. (6 penalty points)
- (Wooden cabinetry) Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Cutting boards on cook line (food contact) are unclean to sight and touch. (6 penalty points)
2 occurences.
- (Mens) Restrooms lack hand washing signage. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Floor tiles are missing grout. Various ceiling surfaces are damaged. Floor tiles are missing (1 penalty point)
3 occurences.
- The floor is dirty in various areas. Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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1/26/2015 | Routine | 81 | |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. Employees personal food is not separated from food for customers in the walk-in cooler. (3 penalty points)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the reach-in freezer on the cook line is not covered to prevent contamination. (1 penalty point)
- Critical: Raw eggs out of the Shell are being held out of temperature control at 47°F on a counter. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- (carafes up front) Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. Surfaces of the stand mixer above the bowl are dirty. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Shelves in the reach-in freezer on the cook line are dirty. Exterior surfaces of cooking equipment are dirty. Shelves in the dry storage area are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
4 occurences.
- Critical: Handsink by dry storage and cook line is used for dumping ice. (3 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- (In the warewash area) Various floor surfaces are damaged. (In the warewash area) Various walls are damaged. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Floor sinks are dirty. (1 penalty point)
3 occurences.
- (Especially on the cook line) Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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9/16/2014 | Routine | 57 | |
- Critical: Permit not posted in public view (6 penalty points)
- 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. Food in the reach-in cooler and reach in freezers is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: (deli meats) 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)
- wire shelves are rusty The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. The interior of the toaster oven is unclean. (1 penalty point)
2 occurences.
- Shelves in the walk-in cooler are dirty. Stand Fan covers in thekitchen are dirty. (1 penalty point)
2 occurences.
- Various walls are damaged. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
- The floor is dirty in the walk-in cooler. Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
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8/28/2013 | Routine | 76 | |
- The health department permit is not posted in public view. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: An employee did not wash hands between clean and dirty tasks. An employee did not wash hands before putting on gloves. (6 penalty points)
2 occurences.
- Critical: Raw meat is stored on a bloody tray adjacent to ready-to-eat foods in the reach-in cooler. (6 penalty points)
- Food in the reach- in frezer is not covered to prevent contamination. Food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Cut tomatoes are being held at 50°F in the make table. (6 penalty points)
- 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)
- Various surfaces are lined with foil. Cardboard is being used as shelf liner. (1 penalty point)
2 occurences.
- Dish tray repaired with plastic wrap. Shelves in walk in are in disrepair. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
3 occurences.
- Critical: The canopener is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. The interior of the ice bin is dirty. (6 penalty points)
3 occurences.
- Reach-in coolers are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Floor tiles are missing Various ceiling surfaces are damaged.Repaired with cardboard. (1 penalty point)
2 occurences.
- The floor is dirty in the walk-in freezer. The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
4 occurences.
- The mop is not hung to air dry. (1 penalty point)
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4/30/2013 | Routine | 61 | |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- .Areas of cabinetry/shelving below top of service counters are not smooth, free of crevices , and non-absorbent. (1 penalty point)
- Critical: Underside of lid above ice is not cleanat ice machine. (6 penalty points)
- Less than 20 foot candles of light are measured in service areas. (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and non-absorbent. (1 penalty point)
- .Areas of floor, wall and ceiling are not clean. (1 penalty point)
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12/12/2012 | Routine | 89 | Advise & Educate |
- Critical: Cut tomatoes measure 44-45F at top of cold table. (6 penalty points)
- Cardboard box remnants cover shelf at cook line. Underside of service counters are not all smooth and non-absorbent. (1 penalty point)
2 occurences.
- Critical: Cold table does not hold cut tomatoes at 41F or less. (3 penalty points)
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
- Critical: Ice cubes and a fork are found in handsink. (3 penalty points)
- Exposed structure ceiling above store room next to walk-in freezer is not smooth and easily cleanable. (1 penalty point)
- Threshold of walk-in freezer is cracked (1 penalty point)
3 occurences.
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
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2/8/2012 | Routine | 78 | |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: Cut tomatoes measure 46F at cold table. (6 penalty points)
- A card board remnant is attached to cooking range and is not smooth and non-absorbent. (1 penalty point)
- Underside surfaces of service counters are not all smooth and non-absorbent. (1 penalty point)
- Critical: Cold table does not hold cut tomatoes at 41F or less. (3 penalty points)
- Non-portable equipmen (grill and cold table)t is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Exterior surfaces of grill, cooking equipment and cold table have grease encrustations and accumulated food residues. (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)
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9/26/2011 | Routine | 83 | Advise & Educate |
- Critical: Ham and other potentially hazardous food measure 44F in cold drawer (6 penalty points)
- Critical: A flat of raw shelled eggs is stored on shelf out of temperature control and is not identified with a written time of service/discard and lacks written procedures describing how time is used in lieu of temperature control for raw shelled eggs stored out of temperature control. (6 penalty points)
- Areas on the underside of counter tops and shelving in service area are not smooth and non-absorbent. (1 penalty point)
- Cold drawer does not hold potentially hazardous foods at 41F or less. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Underside of shelving is not clean in service area. (1 penalty point)
- Handwash sign is not at handsink in men's toilet room. (1 penalty point)
- Less than 20 foot candles of light are measuredin various service areas wheree ice is scooped, etc. (1 penalty point)
- Areas of floor are not maintained to be smooth and easily cleanable in warewash area. Areas of wall are broken in men's toilet room. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
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5/6/2011 | Routine | 80 | Advise & Educate |
- Critical: Uncovered employee beverage is in prep area. (6 penalty points)
- Critical: 2 Flats of raw shelled eggs are stored out of temperature control next to grill and are not identified with a written time of service / discard. (6 penalty points)
- Crevice below front of steel counter and front of shelving units is not smooth and easily cleanable. (1 penalty point)
- Various non-portable equipment is not spaced from immovable surfaces for easy cleaning or sealed to immovable surfaces. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: Underside of lid above ice is dirty. (6 penalty points)
- Hood above dish machine is dirty (1 penalty point)
- Drain lines near walk-in are on floor. (1 penalty point)
- Areas of wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of wall, floor and ceiling are not clean. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
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12/8/2010 | Routine | 74 | Advise & Educate |
- Critical: An employee touched dirty dishes then clean dishes without first changing gloves and washing hands. (6 penalty points)
- Soup is thawing on the counter-top. (1 penalty point)
Corrected on site.
- Critical: A jar of home canned food is stored in the walk-in. (3 penalty points)
- The fire extinguisher is not secured to the wall. (1 penalty point)
- The inside of the ice bin is dirty. (3 penalty points)
- The can opener is dirty. (3 penalty points)
Corrected on site.
- The surface above the hobart mixing bowl is dirty. (1 penalty point)
- Critical: An employee is using the same spatula to turn a hamburger and pancakes. (6 penalty points)
- Hair spray is stored next to bananas. (1 penalty point)
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6/4/2010 | Routine | 75 | Advise & Educate |
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