- Food containers are not labeled with the common name of the food. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Cardboard is being used as shelf liner. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of a reach in cooler are unclean. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles and gaskets are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
3 occurences.
- Critical: Hand sink Blocked. (3 penalty points)
Corrected on site.
- Various walls are damaged. ceiling tiles are missing Various floor surfaces are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Critical: Fly strip stored above food prep area. (6 penalty points)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
11/5/2015 | Routine | 65 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
Corrected on site.
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Ceiling ventilation is damaged and repaired with cardboard. (1 penalty point)
- Critical: Interior surfaces of a walk in cooler are unclean. (6 penalty points)
- Reach-in cooler handles are dirty. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
Corrected on site.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Floor sinks are dirty. Walls are dirty in various areas. (3 penalty points)
4 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
2/4/2015 | Routine | 70 | |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Walls are dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
6/17/2014 | Routine | 86 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Cooked chicken, sausage, and other foods are being held at 42-45°F in the make table. (6 penalty points)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: Chemical warewash machine is not sanitizing properly. (6 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The shade coverings over the make like are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
8/6/2013 | Routine | 82 | Advise & Educate |
- Critical: The mozzerella cheese is being held at 46 F on the counter. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The wall is dirty under the warewshing area. (1 penalty point)
|
1/13/2012 | Routine | 90 | Advise & Educate |
- Critical: The mozzarella cheese is being held at 50 F on the counter. (6 penalty points)
- Cardboard is being used as shelf liner. The stool in the back is being lined with duct tape. (1 penalty point)
2 occurences.
- The back door is propped open. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
|
7/19/2011 | Routine | 91 | Advise & Educate |
- A bowl is being used to portion the cheese. (1 penalty point)
Corrected on site.
- Food is stored on the floor in the storage area. (1 penalty point)
- Critical: The mozerella cheese is being held at 46 F on the counter. (6 penalty points)
- There is a hole in the wall in the walk in. Cardboard is being used to line area of celing. (2 penalty points)
2 occurences.
- Some end caps are missing on lights. (1 penalty point)
- Some walls are dirty. (1 penalty point)
|
1/4/2011 | Routine | 88 | Advise & Educate |
- Some food is stored on the floor. (1 penalty point)
- Critical: The ranch dressing is being held at 52 F in the make table! (6 penalty points)
- The shelves in the reach in are rusty. (1 penalty point)
- Critical: The warewasher measures low sanitizer. (6 penalty points)
Corrected on site.
- Sanitizer test strips are not available. (1 penalty point)
- The east reach in gaskets are dirty. (1 penalty point)
- There is a hole in the wall below the back handsink. Some areas of the floor are in disrepair. (2 penalty points)
2 occurences.
|
6/8/2010 | Routine | 82 | Advise & Educate |
- Critical: The chicken and milk are being held at 44 F in the walk in. The cut tomatoes are being held at 44 F in the make table. (12 penalty points)
2 occurences.
- CO2 tank in the back room is not restrained. (1 penalty point)
- The condenser cover is missing. (1 penalty point)
- Warewahser is not being operated in accordance with machine's data plate. (1 penalty point)
- The underside of make tables are dirty. (1 penalty point)
- Valve is installed downstream of a non-continuous pressure vacuum valve. (1 penalty point)
- Some areas of the floor are not smooth, non-absorbant, and easily cleanable. (1 penalty point)
|
12/1/2009 | Routine | 82 | Advise & Educate |
| No violation noted during this evaluation. | 7/9/2009 | Routine | 100 | Advise & Educate |
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