- Not all food employees have a current food handler card. (1 penalty point)
- Food employees are not using hair restraints. (1 penalty point)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Corrected on site.
- 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 on the service line is uncovered. (1 penalty point)
- Critical: Cut tomatoes and raw chicken are being held at 44°F in the make table. Cut leafy greens are being held at 45°F in the walk in cooler. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. Shelving holding clean equipment is unclean. (1 penalty point)
Corrected on site.
2 occurences.
- Filters in the ventilation hood are gapped. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- The floor is damaged beneath the grill and other cooking equipment. The floor surfaces in the kitchen are damaged. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
|
12/4/2014 | Routine | 64 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. Single service items are not stored to prevent contamination. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
|
5/14/2014 | Routine | 87 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Wire shelves in wsrewash area are dirty. (1 penalty point)
- Employee jackets are stored on shelves above and adjacent to food. (1 penalty point)
|
10/5/2012 | Routine | 95 | |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Cooled chicken measured at 46°F in the walk in cooler. tofu and chicken measure 45-49 degrees F at cold 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. (6 penalty points)
- A cold table is not maintained to hold potentially hazardous food at or below 41°F. Note: PIC will fax work order to Corinne within 24 hours. (1 penalty point)
- Various walls are damaged. (1 penalty point)
|
3/7/2011 | Routine | 76 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: Tofu measures 44 F at top of cold table. (6 penalty points)
- Hood is not adequately sealed to adjacent wall. (1 penalty point)
- Cold table is not maintained to hold food at 41F or less. (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)
|
6/7/2010 | Routine | 84 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Handle of rice cooker is broken. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: Bucket is stored in handsink. (3 penalty points)
Corrected on site.
- Less than 50 foot candles of light are measured at food prep surfaces in cooking area. (1 penalty point)
- Floor is chipped at north end of kitchen and in cooking area. Area of ceiling is broken and not smooth. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
|
11/24/2009 | Routine | 91 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: Food handler handles garbage can and dons gloves without washing hands. (6 penalty points)
- Critical: Employee is handling and cutrting ready to eat cabbage/lettuce with bare hand contact. (6 penalty points)
Corrected on site.
- Critical: Container of raw meat is touching package of produce. (6 penalty points)
Corrected on site.
- Consumer self-serve chili sauce in container with lid and spoon is not protected from consumer contamination at customer table. (1 penalty point)
- Clean dishes are nested wet in storage . (1 penalty point)
- Cleaned dishes are not protected from contamination during storage on cook line. (1 penalty point)
- In-use rice scoop is stored in standing water. (1 penalty point)
- Hood is missing one or baffles. (1 penalty point)
- Warewash machine is not maintained to sanitize. Door seal is torn at reach-in near entry door. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: Kitchenware is not sanitized after cleaning and before use. (6 penalty points)
- Chemical dispensers connected to water supply lack mark of A112 certification. Valves are installed downstream of non-continuous pressure vacuum breaker valve. (1 penalty point)
- Self metering handsink faucet does not provide at least a 15 second flow of water in men's toilet room. (1 penalty point)
- Floor sink in warewash area is not draining freely. (1 penalty point)
- Employees recontaminate washed hands by touching cabinet drawer to access hand drying towels. (1 penalty point)
- Pre-rinse drain line is on floor in warewash area. (1 penalty point)
- Areas of floor and wall-base are damaged. (1 penalty point)
|
1/27/2009 | Routine | 62 | Advise & Educate |
- Food Handler card training can not be documented. (1 penalty point)
- The food service manager is not registered wtih SLV Health Dept. (1 penalty point)
- A small bowl is used as a scoop instead of a untensil with a handle. Dipper well for rice ladle is not operated with running water. (2 penalty points)
Corrected on site.
2 occurences.
- Soap was not available at the handsink for the cook line. (3 penalty points)
- Towels for drying hands were not available the the handsink for the cook line. (3 penalty points)
|
3/27/2008 | Routine | 90 | |
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