| No violation noted during this evaluation. | 5/1/2015 | Followup | 100 | Advise & Educate |
- There is hot water, but there is no hot water at the handsinks. (1 penalty point)
|
4/24/2015 | Routine | 99 | Advise & Educate |
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Cut tomatoesare being held at 44F on the make table by the hotdog grill. (6 penalty points)
- Critical: Cooked gravy is being held at 99F on the stove. (6 penalty points)
- Cooking filters are unclean. (1 penalty point)
- Inside of microwave oven is unclean. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Handsink is blocked with boxes. (3 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
|
10/2/2014 | Routine | 64 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (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)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- 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)
- Cooking filters are filled with grease deposits. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Hand soap and paper towels are stored above 3-comp sink. (1 penalty point)
- Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
- Employees' personal belongings are stored on top of single service items. (1 penalty point)
|
3/27/2014 | Routine | 75 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. Food Safety manager no longer works here. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- A botte of Gatorade is stored on the floor. (1 penalty point)
- Critical: Hotdogs are being held at 107F on a grill. Lasagna is being held at 126F in a warmer. (6 penalty points)
2 occurences.
- Single service items are not stored to prevent contamination. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Hotdog roll griller is missing. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The floor is dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Employee's personal backpack and jacket are stored above single service items. (1 penalty point)
|
10/9/2012 | Routine | 71 | Advise & Educate |
- Critical: Cut tomatoes measure 46 F at cold condiment table. (6 penalty points)
- Critical: Corn dog measures 122 F under heat lamp. (6 penalty points)
- Critical: Ready to eat ham in package opened here and held here for more than 24 hours is not marked with date of opening package/consume by date. (3 penalty points)
- Porous foam adjacent to hot cabinet and cabinetry is not non-absorbent. (1 penalty point)
- Critical: Heat lamp does not hold food at 135F or higher. Cold condiment table does not hold cut tomatoes at 41F or less. (3 penalty points)
- Cutting board is scored. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- Various equipment surfaces are not clean. (1 penalty point)
- Exposed structure ceiling above ice machine where ice is scooped is not smooth and easily cleanable. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor, wall and ceiling are ot clean. (1 penalty point)
|
12/5/2011 | Routine | 70 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Person in charge is unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: Box of raw bacon is stored above ready to eat food. (6 penalty points)
Corrected on site.
- Critical: Chicken wings measure 125F while holding on hot shelf/cabinet Note:PIC discards this product during inspection. Chili measures 112F. (6 penalty points)
Corrected on site.
2 occurences.
- Hot cabinet holding chicken wings is not maintained to hold food at 135For higher. (1 penalty point)
- Non-portable steam table is not spaced from immovable cabinetry for easy cleaning or sealed to immovable cabinetry. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Critical: Cutting board is not clean. Underside of lid above ice at ice machine is not clean. (6 penalty points)
2 occurences.
- Non-food contact surfaces of various equipment are not clean. (1 penalty point)
- Exposed structure ceiling above ice bin where ice is portioned is not smooth and easily lceanable. (1 penalty point)
- Fixed in place cabinetry is chipped and not maintained to be smooth and non-absorbent. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
|
6/7/2011 | Routine | 73 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: Wiener measures 111 F while holding on roller table. Corn dog measures 112 while holding in hot cabinet. (6 penalty points)
- Critical: Chicken measures 59F in reach-in. (6 penalty points)
- Unwrapped food containers are not stored covered/inverted. (1 penalty point)
- Formica cabinetry is chipped and not smooth. (1 penalty point)
- Non-portable steam table hot case is not spaced from immovable surfaces for cleaning or sealed to immovable surfaces. (1 penalty point)
- Reach-in is not maintained to hold food at 41 F or less. Hot roller table and hot cabinet are not maintained to hold food at 135 F or higher. (1 penalty point)
- Non-food contact surfaces of various equipment are not clean. (1 penalty point)
- Areas of floor, wall and ceiling are dirty. (1 penalty point)
|
12/1/2010 | Routine | 81 | Advise & Educate |
- Unable to show a certified manager is registered with SLVhD. (1 penalty point)
- Critical: Uncovered employee beverage is on prep table. (6 penalty points)
Corrected on site.
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
- Non-food contact surfaces of various equipment are not clean (1 penalty point)
- Light bulb shielding is broken. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
|
6/1/2010 | Routine | 83 | Advise & Educate |
- The registered food safety manager is not available. (1 penalty point)
- Critical: The egg breakfast burrito is being held at 115 F in the display case. (6 penalty points)
- Critical: Raw eggs are being stored at 68 F on the counter. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
- Cloth is being used to line the shelves on the display case. The shelves in the walk in are rusty. (2 penalty points)
2 occurences.
- The cutting board is colore and scored. (1 penalty point)
- Inside the ice machine is dirty. (3 penalty points)
- The outside of various equipment is dirty. (1 penalty point)
- The back handsink and front handsink hot water does not reach 100 F within 30 seconds. (1 penalty point)
- Cardboard is being used to line areas of the floor. (1 penalty point)
- The floor sink is dirty under the 3 compartment sink. The floor is dirty under equipment. The walk in door is dirty. (3 penalty points)
3 occurences.
|
11/30/2009 | Routine | 74 | Advise & Educate |
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