- Critical: 1) A foodhandler's personal beverage is on the meat slicer. 2) A foodhandler's personal beverage is on a work table. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
2 occurences.
- 1) The mobile food bins are not labeled with the name of the food inside. 2) Frozen meats in plastic wrap are not labeled. (1 penalty point)
2 occurences.
- 1) Two bags of food are stored directly on the floor instead of being elevated at least 6 inches. 2) No lids are covering the mobile dry ingredient bins. (1 penalty point)
2 occurences.
- Critical: Egg mixture in a clear plastic container is 65 degrees F. (6 penalty points)
- The residential type chest freezer must be replaced with a commercial foodservice brand. (1 penalty point)
- The handle of a meat cleaver is mended with strapping tape. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: 1) Meat slicer is not cleaned after use. 2) Mixing bowl is not cleaned after use. (6 penalty points)
2 occurences.
- Lid and side of the white freezer are dirty. (1 penalty point)
- Critical: The bucket for storing wiping cloths in solution is not labeled " SANITIZER." (6 penalty points)
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1/23/2015 | Routine | 68 | Advise & Educate |
- The utensils being used for the rice cooker are not stored in water heated to 135 degrees F. (1 penalty point)
- Three domestic style freezers are not durable and are not approved for commercial use. (1 penalty point)
3 occurences.
- Critical: Stainless steel bowls on the cold make table that contact potentially hazardous foods are not being cleaned at least every 4 hours. (6 penalty points)
- Thel inside bottom of a reach-in freezer is littered with crumbs and food scraps. (1 penalty point)
- The accoustical tiles in the store room ceiling are not vinyl clad. (1 penalty point)
- A screen door has not been installed at the rear entrance. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- There is wall damage throughout the kitchen. (1 penalty point)
- Filters under a ventilation hood are dirty. (1 penalty point)
- Critical: Bucket of sanitizer solution for wiping cloths in not labeled. (6 penalty points)
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1/14/2014 | Followup | 80 | 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)
Corrected on site.
- Food containers are not being labeled. (1 penalty point)
- Utensils are stored in standing water. The rice is being scooped with a bowl. (1 penalty point)
3 occurences.
- Bags of starch, flour and sugar are stored on the floor. Storage shelves are not elevated 6 inches from the floor for cleaning accessibility. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: The fried pork is 76 degrees F. at room temperature. The beef is holding at 70 degrees F. in 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)
- Critical: The plastic lid on the rice container is not food grade equipment. (6 penalty points)
- Utensils are not stored with the handles up to prevent potential contamination of the spoon surfaces. (1 penalty point)
- The freezers are not durable commercial equipment. The freezer in the kitchen is not durable commercial equipment. (1 penalty point)
3 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- The paper towel dispenser is not working. The plastic air curtain on the back door is in poor repair and is too short to be effective. Note: A screen door is required is the door is opened in the summer. The handle is broken off on the pepsi display case. Note: The pepsi display case is for the storage of beverages and not food. (1 penalty point)
3 occurences.
- Critical: The warewasher is not sanitizing. The bleach in the sanitizer bucket is too weak.d (6 penalty points)
2 occurences.
- Critical: Knives are stored on a dirty magnetic strip. The meat slicer is not clean. Clean utensils are stored in dirty containers containing dirty utensils, staples and sauce packages. (6 penalty points)
3 occurences.
- The interior of the microwave is not clean. (1 penalty point)
- Shelving is not clean. The food bins are not clean (1 penalty point)
2 occurences.
- Critical: The faucet leaks on the hand sink. (6 penalty points)
- The ceiling in the storage area is not smooth, non-absorbent and easily cleanable. (1 penalty point)
- Thel light is not shielded in the storage area. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- There is no lighting installed correctly in the storage area. (1 penalty point)
- Shoes and a personal blanket is being stored with clean linen. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- There is wall damage throughout the kitchen. (1 penalty point)
- The hoods and baffles are not clean. The floor behind and under the stoves are not clean. Walls are not clean throughout the kitchen. The floor under the make tables is not clean. (1 penalty point)
4 occurences.
- Coving is missing in the storage area. (1 penalty point)
- Critical: Medicine is stored above food containers. (6 penalty points)
- Critical: The sanitizer bucket is not labeled. Sterno is being stored in a curry labeled food container. (6 penalty points)
2 occurences.
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1/7/2014 | Routine | 29 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Cooked rice is stored on the floor, (1 penalty point)
- Critical: Cooked rice stored on the floor is out of temperature between 67 and 93 degrees F. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The cooling vents in the walk in fridge are dirty with dust accumulation. (6 penalty points)
- Various shelving surfaces are dirty. (1 penalty point)
- A light above the wok cooking area does not illuminate. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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10/25/2011 | Routine | 59 | Advise & Educate |
- Critical: Raw chicken is stored above ready to eat foods in the reach-in cooler. Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
2 occurences.
- 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)
- Containers of food in the reach in cooler and on various shelving units are not covered to prevent contamination. Frozen raw meat is being stored above ready to eat food in the True freezer. Bags of rice are stored on the floor. (1 penalty point)
3 occurences.
- Critical: Potentially hazardous and ready to eat foods are not date-marked in the walk-in cooler. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Food equipment is not ANSI accredited or equivalent (commercial grade). (1 penalty point)
- Critical: Baffles above the cooking line are dirty with grease buildup. The Hobart meat slicer is stored dirty. (6 penalty points)
2 occurences.
- Various FRP walls are dirty. Floors behind equipment on the cooking line are dirty with grease and old food debris. (1 penalty point)
2 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
- A light above the wok cooking area does not illuminate. (1 penalty point)
- Fly sticky tape is positioned over a food preparation counter. (1 penalty point)
- The front door does not have a No Smoking sign. (1 penalty point)
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1/20/2011 | Routine | 66 | Advise & Educate |
- Critical: An employee was touching ready-to-eat foods with bare hands. (6 penalty points)
- The scoop to the rice bin does not have a handle to it. (1 penalty point)
- Various wiping cloths are stored on preparation surfaces outside of sanitizer. (1 penalty point)
- Soda syrup boxes are stored on the floor. (1 penalty point)
- Critical: Various foods in the reach-in fridge, freezer and fridge are stored in non-foodgrate bags. (3 penalty points)
- Critical: The bleach concentration for the wiping cloth bucket is too high, above 200 ppm. (6 penalty points)
Corrected on site.
- Critical: The inside of the ice machine is dirty. (6 penalty points)
- The handwash sink does not have a handwash reminder sign. (1 penalty point)
- A light above the wok cook area does not illuminate. (1 penalty point)
- There are various holes in the ceiling. (1 penalty point)
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1/25/2010 | Routine | 73 | Advise & Educate |
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