- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- (Wedge holding up table) Non-food contact surfaces of equipment are made of unsealed wood. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- The can opener blade is not sharp enough to prevent creation of metal fragments. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- (Above the buffet) Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Personal items are not separated from Single service items in the service area. (1 penalty point)
Corrected on site.
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- (Beneath Dish machine) Floor sinks are dirty. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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3/19/2015 | Routine | 73 | Advise & Educate |
- Critical: .Raw meat measures 50 F at top of cold table. (6 penalty points)
- Box of single service items is stored on floor. (1 penalty point)
- Cutting boards are scored.I (1 penalty point)
- Critical: Hand sink sink does not atttain a minimum of 100 F water temperature within 30 seconds of actuating flow of water. (3 penalty points)
- Exposed structure ceiling and ventilation duct above exposed food at buffet table creates surfaces that are not easily cleanable. (1 penalty point)
- Drain line is not elevated above floor to facilitate cleaning. (1 penalty point)
- Holes in ceiling are not covered/sealed. (1 penalty point)
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9/15/2014 | Routine | 86 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employee drinking from uncovered cup in food prep area . Employee food is not separated from food in reach in. (3 penalty points)
2 occurences.
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Tray of breadsticks is stored on trashcan. (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)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Cheese container is repared with tape. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
- Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
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1/23/2013 | Routine | 58 | Advise & Educate |
- Interior surfaces of buffet table cabinet are not smooth and free of crevices. (1 penalty point)
- Rinse nozzles lacking approved backflow protection hang below flood rims. (1 penalty point)
- Exposed structure ceiling above exposed food at buffet table is not smooth and easily cleanable Space between floor of buffet table cabinet and floor of building is not easily cleanable. . (1 penalty point)
- Drain line is on floor. (1 penalty point)
- Area of wall by door is not maintained to be smooth and non-absorbent. (1 penalty point)
- Floor of building below buffet table is not clean. (1 penalty point)
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12/8/2011 | Routine | 94 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- An in-use Ice cream scoop is stored in standing water at room temperature. (1 penalty point)
- An in-use ice cream scoop stored next to splash of handsink and below soap dispenser is not protected from contamination. (1 penalty point)
Corrected on site.
- Critical: Food equipment stored at handsink prevents use of handsink. (3 penalty points)
Corrected on site.
- Exposed structure ceiling above prep area, service area and buffet service areas is not smooth and easily cleanable. (1 penalty point)
- Drain line is on floor. (1 penalty point)
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5/10/2011 | Routine | 92 | |
- Unable to verify certified manager is registered with SLVHD. (1 penalty point)
- Critical: Uncovered employee beverage stored on food prep counter. (6 penalty points)
Corrected on site.
- Scoop stored with handle in contact with food. (1 penalty point)
- The cover over teh saladd bar lacks top leaving food exposed to open structure ceiling. (1 penalty point)
- Critical: PHF at the slad bar measures between 44 and 48 degrees F. (6 penalty points)
- Critical: Cooked chicken that is held more than 24 hours is not date marked. (6 penalty points)
- Clean cups are stacked together wet. (1 penalty point)
- Shelves near the oven are not maintained smooth, non-absorbent, and easily cleanable. (1 penalty point)
- Cabinet in the server are is not sealed or spaced for easy cleaning. (1 penalty point)
- The shelving under the beverage mahine is in extreme disrepair. (1 penalty point)
- Critical: the spray nozel at the 3-comp sink falls below the flood rim. (3 penalty points)
- Critical: "y" valve is installed on teh faucet downstream from the VBV (3 penalty points)
- Faucet at the 3-comp sink leaks. (1 penalty point)
- Open structure ceiling over an open box of food in dry storage. (1 penalty point)
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11/15/2010 | Followup | 67 | Advise & Educate |
- Unable to verify certified manager is registered with SLVHD, expired. (1 penalty point)
- Critical: Employee went from touching personal items to preping food without proper hand wash. (6 penalty points)
- Critical: Employee states that lemons and limes (RTE food) are grabbed with bare hands. (6 penalty points)
- Critical: Raw hamburger is stored above RTE chicken in the walk-in. (6 penalty points)
- Bottls of liguid food product removed from original package are not labeled with common name. (1 penalty point)
- Scoops without handles are stored in food product. (1 penalty point)
- Cover over salad bar lacks roof (top)leaving RTE food exposed to open structure ceiling. (1 penalty point)
- Raw chicken is thawing at room temperature. (1 penalty point)
- Critical: Chicken date marked 10/18/10 at 3:00 pm is at 48 degrees F. (6 penalty points)
- Foods that have been cooked and are in teh cooling process are being improperly cooled in too deep of containers, meat. (3 penalty points)
- Critical: Ham and olives are holding between 48-49 degrees F in reach-in. (6 penalty points)
- Critical: Cut tomatoes, cheese and other PHF are holding at 46-48 degrees F in salad reach-in. (6 penalty points)
- Critical: Ham and pasta salad mesure 45-46 degrees F at teh salad bar. (6 penalty points)
- Critical: Cooked meat held in reach-in is not date marked (temp 132 degrees F employee stated prepped in teh morning.) (6 penalty points)
- Clean glasses are not allowed to air dry, stored wet. (1 penalty point)
- Clean kitchenwae is not all stored covered/inverted. (1 penalty point)
- Shelf in reach-in is covered with tin foil. (1 penalty point)
- The shelves near the oven are not maiintained smooth, non-absorbent, and easily cleanable. (1 penalty point)
- Rubbermade non NSF containers are being used to hold food. (1 penalty point)
- Handsink is not sealed to the wall. (1 penalty point)
- the gap between wood cabinetry and floor of building is not sealed or spaced for easy cleaning. (1 penalty point)
- Plastic lids and containers holding food are in disrepair. (1 penalty point)
- Salad cold table is unable to maintain PHF at or below 41 degrees F. Note: PIC will fax work order and time/temperature log to Corinne at 801-313-6609 (1 penalty point)
- Wood cabinetry under beverage machine is in extreme disrepair. (1 penalty point)
- cutting boards are scored. (1 penalty point)
- Critical: Can opener blade is encrusted and has metal shards. (6 penalty points)
- Critical: Mixer on the under side is encrusted and stored dirty. (6 penalty points)
- Critical: Inside of the ice bin under soda fountain is not clean. (6 penalty points)
- Critical: Ice machine in the waiter area is dirty inside. (6 penalty points)
- Metal shelving in walk-in is not clean. (1 penalty point)
- Critical: The chemical dispenser is D55B which is not and approved dispenser. (3 penalty points)
- Critical: Spray nozel falls below flood rim at the 3-comp sink. (3 penalty points)
- Critical: a y-valve is installed downstream from the Backflow prevention device. (3 penalty points)
- Critical: hand sink is blocked by food equipment. (3 penalty points)
Corrected on site.
- The faucet at teh 3-comp sink leaks. (1 penalty point)
- Open structure ceiling over open boxes of food and single service items. (1 penalty point)
- There are not towels at teh hand sink. (3 penalty points)
- There is no handwashing sign in the bathroom. (1 penalty point)
- Various areas of floors, walls and ceilings are not maintained smooth, non-absorbent, and easily cleanable. (1 penalty point)
- Critical: chemical cleaner was stored next to food product. (6 penalty points)
Corrected on site.
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10/19/2010 | Routine | 0 | Advise & Educate |
- Unable to verify certified manager is registered with SLVHD. (1 penalty point)
- Critical: Employee did not wash hands between glove changes and tasks. (6 penalty points)
- Critical: several uncovered wmployee beverages are on the food prep table. (6 penalty points)
- Scoop handle rests in contact with pasta salad in reach-in. (1 penalty point)
- Lasagna in a covered pan in reach-in measures 45 degrees F. (3 penalty points)
- Critical: Sliced ham, chicken, and beef measure 45 degrees F to 52 degrees F. NOte: Make table is not being used properly (6 penalty points)
- Critical: Cut tomatoes measure 62 degrees in the ice bath. (6 penalty points)
- Critical: Diced ham and other vairous items measur 50 degrees to 55 degrees at teh salad bar. (6 penalty points)
- clean kitchenware is stored/stacked while wet (1 penalty point)
- clean plates are not all stored covered/inverted. (1 penalty point)
- Reach-in shelf is lined wih tin foil in reach-in. (1 penalty point)
- Food is stored in non-food grade equipment. (1 penalty point)
- Cold table is unable to maintain PHF at 41 degrees or less Note: PIC will fax work order/time temp log to C. Nelson. (1 penalty point)
- cloth twine is used to repair mixer. (1 penalty point)
- Plastic lining is damaged on ice shoot. (1 penalty point)
- Cabinetry under the soda fountain in service area is in disrepair and ahve excessive residues. (1 penalty point)
- clean lids are stored in a dirty bin. (3 penalty points)
- Critical: Spray nozzle falls below the flood rim of the 3-comp sink. (3 penalty points)
- Critical: Hand sink is blocked with bucket. (3 penalty points)
Corrected on site.
- Plumbing fitting leaks at the dish machine. (1 penalty point)
- Cap of vacuum breaker is encrusted. (1 penalty point)
- not all lights above food prep area are shielded. (1 penalty point)
- No towels at teh hand sink. (3 penalty points)
- Ceiling of walk-in is leaking water. (1 penalty point)
- Walk-in freezer has frozen water in it. (1 penalty point)
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12/28/2009 | Routine | 40 | Advise & Educate |
- Critical: Olives from teh can (and coldest food) measures 47 degrees F. (6 penalty points)
- Critical: Raw meat at teh cold table measures 51 degrees F. (6 penalty points)
- Critical: Cut tomatoes at the cold salad table measure 66 degrees F. (6 penalty points)
- Critical: Cottage cheese at the cold table salad bar is measuring 51 degrees F (6 penalty points)
- True reach-in is unable to keep foods maintained at 41 degrees F or below. Cold table (main) is unalbe to maintain food at or below 41 degrees F. Cold table (salad) is unable to maintain food at or below 41 degrees. Cold salad bar table is unable to maintain foods at 41 degrees F or below. (3 penalty points)
4 occurences.
- Critical: Nozzle at teh 3-compartment sink falls below the flood rim. (3 penalty points)
- Critical: Hand sink is blocked with various items. (3 penalty points)
- Exposed structure ceiling above the cold buffet table is not smooth and easily cleanable. (1 penalty point)
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5/7/2009 | Routine | 66 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD (1 penalty point)
- Boxes of french fries and ice cream are on floor of walk-in freezer. (1 penalty point)
- Critical: Macaroni and potato salads measure 46-48 degrees on cold buffet table (6 penalty points)
- One of the handsinks is not sealed to the wall. (1 penalty point)
- Cold buffet table is not maintained to hold food at 41 degrees or less. (1 penalty point)
- Cutting boards are scared. (1 penalty point)
- Rinse nozzle without approved backfow protection hangs below flood rim. (1 penalty point)
- Exposed to structure ceiling above front prep service area is ont smooth and easily cleanable. Exposed to structure ceiling above cold buffet table is not smooth and easily cleanable. (2 penalty points)
2 occurences.
- The space between floor of building and floor of cold buffet cabinet is not easily cleanable. (1 penalty point)
- Hand sanitizer is dispensed at location remote from handsink. (3 penalty points)
- Hand drying towels are not rovided at one of the handsinks. (3 penalty points)
- Floor and area below cold buffet table is dirty. (1 penalty point)
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11/18/2008 | Routine | 78 | Advise & Educate |
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