- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- A container of canteloupe is not being covered. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
- Pesonal cell phone is being stored on a food prep table. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: A sanitizer bucket is being stored above a shelving rack. (6 penalty points)
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4/24/2015 | Routine | 78 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. There are exposed metal shards on the blade ofthe can opener. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. (1 penalty point)
- Critical: A chemical spray bottle is stored on a food preparation area. (6 penalty points)
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10/1/2014 | Routine | 90 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cooked beef patties are being held at 125F in warmer. (6 penalty points)
|
4/14/2014 | Routine | 93 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (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)
- Pressurized cylinders are not secured. (1 penalty point)
- Cooking filters are filled with grease debris. (1 penalty point)
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8/15/2013 | Routine | 93 | Advise & Educate |
| No violation noted during this evaluation. | 7/12/2012 | Followup | 100 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cut tomatoes, pre-cooked ham, and cooked rice are being held at 47F in the walk-in cooler. (6 penalty points)
- 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)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- The walk-in cooler is not properly cold holding foods @ at 41F below. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
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7/11/2012 | Routine | 75 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Potentially hazardous food is thawing at room temperature. (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 in the walk-in cooler. (6 penalty points)
- The mop is not hung to air dry. (1 penalty point)
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8/3/2011 | Routine | 85 | Advise & Educate |
- A squirt bottle containing oil is not labeled. (1 penalty point)
- The butter scoop is stored in standing water at 76F. (1 penalty point)
- Critical: Sausages are held at 47 -48F in the cold table (6 penalty points)
- The walkin freezer door gasket is damaged. The ice machine leaks onto the floor. (1 penalty point)
2 occurences.
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2/8/2011 | Routine | 91 | Advise & Educate |
- A squirt bottle is not labeled. (1 penalty point)
- Critical: #3 coldtable is holding cooked sausage and sliced tomatoes at 48F. (6 penalty points)
- Critical: The Consumer Advisory is posted but not referenced on the menu. (3 penalty points)
- #3 cold table is not capable of holding food at 41F or less. (1 penalty point)
- The bakery hood seal to the wall is damaged. (1 penalty point)
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7/21/2010 | Routine | 88 | Advise & Educate |
- Critical: Gracy is held at 110 F in the steam table. (6 penalty points)
- Critical: The top cold drawer is holding mozerella at 45 F and the bottom cold drawer is holding sliced hand at 45 F. (6 penalty points)
- The vapor hood above the dish machine is not sealed to the wall. (1 penalty point)
- The ice scoop is cracked and is no longer smooth and easily cleanable. (1 penalty point)
- A shut off valve has been installed downstream from the atmospheric vacuum breaker at the mop sink. (1 penalty point)
Corrected on site.
- The hose for chlorine is not secured at the dish machine. (1 penalty point)
Corrected on site.
- Water leaks from the atmospheric vacuum breaker on top of the dish machine between cycles. (1 penalty point)
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1/11/2010 | Routine | 83 | Advise & Educate |
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