- Critical: Container of uncooked chicken is stored above container of raw shelled eggs. (6 penalty points)
Corrected on site.
- Critical: Milk measures 44 F in reach-in. (6 penalty points)
- Non-portable equipment (two cold tables) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
2 occurences.
- Cutting boards are scored. (1 penalty point)
- Critical: Cutting board is not clean. (6 penalty points)
Corrected on site.
- Light bulb is not shielded and does not appear shatter resistant above prep area. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor are not clean. Areas of wall are not clean. Areas of ceiling are not clean. reas of ceiling are not clean. (1 penalty point)
3 occurences.
|
8/4/2015 | Routine | 77 | Advise & Educate |
- Critical: Cooked and cooled mushrooms and potatos measure 50-52 F while holding in pans on ice. Chicken measures 46 at top of cold table. (6 penalty points)
2 occurences.
- Cutting boards are scored. (1 penalty point)
- Critical: Hand sanitizer is dispensed in storage room remote from hand sink. (3 penalty points)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
|
12/11/2014 | Routine | 89 | Advise & Educate |
- Temperature measuring device is not provided for measuring ware washing and rinsing temperatures of warewash equipment. (1 penalty point)
- Non-portable equipment(splashguard of prep table) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
|
2/6/2014 | Routine | 90 | Advise & Educate |
- Critical: Mozzarella cheese and heat treated mushrooms measure 46 F at cold table.' Milk measures 44F in the low boy reach-in. (6 penalty points)
2 occurences.
|
8/5/2013 | Routine | 94 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Pans of food are on floor of walk-in freezer. (1 penalty point)
- Critical: Roasted mushrooms and mozzarella cheese measure 54F to 53 F at top of cold table. (6 penalty points)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Interior surfaces of pizza oven with cracks/crevices are not all smooth. (1 penalty point)
- C.utting boards are scored. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
|
2/6/2013 | Routine | 88 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Food handler is handling ready to eat bread and cutting/handling ready to eat fruit with bare hand contact. (6 penalty points)
Corrected on site.
- Interior surfaces of pizza oven are not all smooth and fee of crevices. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
|
8/7/2012 | Routine | 91 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- There is no irreversible temperature measuring device, such as a temperature sensitive paper tape kit, or a waterproof digital irreversible thermometer is available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Critical: The interior of the ice machine is unclean.because of a pink microbial colony. (6 penalty points)
- Critical: Ice stick are stored directly onto a freezer shelf instead of in a clean container. (6 penalty points)
- Critical: A "Y" connector with 2 shut-off valves is attached to the faucet at the mopsink. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. i.e. to hold dishware. . Access to the hand sink is blocked. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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11/17/2011 | Routine | 68 | |
- A box of shoestring potatoes in on the floor of the walk-in freezer. (1 penalty point)
- Chicken is improperly cooling in a tightly covered container. (3 penalty points)
- Critical: 1) Pork is holding at 46 ° F. and shrimp sauce at 45 ° F. the walk-in . 2) ham is held at 52 ° F. on the prep line. (12 penalty points)
2 occurences.
- There is no digital water-proof . irreversible thermometer, nor test strips for monitoring the final sanitizing rinse temperature in the ware washing machine. (1 penalty point)
- Critical: There are shut-off valves down stream from the AVB (atmospheric vacuum breaker) at the mop sink. (3 penalty points)
|
12/30/2010 | Routine | 80 | Advise & Educate |
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