- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Critical: Front display is dirty. The interior of the ice bin is dirty. Shelves throughout the kitchen are unclean to sight and touch. The underside of the salamander above the grill is unclean. (6 penalty points)
4 occurences.
- The employee restroom lacks a covered waste receptacle. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Floor tiles are damaged. Areas of the floor are missing grout. An electrical outlet is uncovered. (1 penalty point)
3 occurences.
- The ceiling is dirty in various areas. The floor is dirty beneath the cabinets. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
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1/27/2016 | Followup | 83 | Advise & Educate |
- 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)
- Critical: Milk is being held at 45°F in front display case. Cheese cake is being held at 49 degrees F in front dispaly case. Cooked pasta is being held at 48°F in a reach in cooler. Cooked pasta is being held at 62°F in a reach in cooler. (6 penalty points)
2 occurences.
- Clean equipment (small plates) are not covered or inverted to prevent contamination. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. A door in warewashing area is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Pressurized cylinders are not fully secured. Note: the shelf holding the beer in walk-in is broken causing possible injury due to falling. (1 penalty point)
Corrected on site.
- Shelving is not installed at least 6 inches above the floor to facilitate cleaning in walk-in. (1 penalty point)
- Wood countertops are damaged (1 penalty point)
3 occurences.
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
Corrected on site.
- Critical: Front display case is dirty. The interior of the ice bin is dirty. Straw has fallen into ice bin. Shelves throughout the kitchen are unclean to sight and touch. The underside of the salamander and above the grill surface is unclean. The interior of the ice machine is unclean. (6 penalty points)
5 occurences.
- Critical: Front hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- The employee restroom lacks a covered waste receptacle. (1 penalty point)
- The toilet room door are not self-closing. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Areas of the floor are missing grout. An electrical outlet is not covered. There is a hole in the wall in dry storage room. Floor tiles are damaged. (1 penalty point)
4 occurences.
- The ceiling is dirty in various areas. The floor is dirty beneath cabinets. Floor sinks are dirty. (1 penalty point)
3 occurences.
- Ventilation covers are dusty. Ceiling air vents are dusty. (1 penalty point)
2 occurences.
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10/13/2015 | Routine | 63 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- 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)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: cooked chicken is being held at 45°F in a reach in cooler. raw fish is being held at 50°F in a reach in cooler. (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. (3 penalty points)
- food Equipment stored in craftsman tool chest (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no 3 compartment sink in the facility. Note: Three comp sink has been removed for remodel, will be installing a new sink. (3 penalty points)
- Intierer of microwave is Damaged A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice bin is dirty. Interior surfaces of the ventilation hood are unclean. The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
4 occurences.
- The interior of the salamander is unclean. (1 penalty point)
- Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: Employee filling sanitizer bucket as hand sink. (3 penalty points)
- The toilet room doors are not self-closing. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Floor tiles are missing Areas of the floor are missing grout. Various ceiling surfaces are damaged. (1 penalty point)
5 occurences.
- The floor is dirty in various areas. Walls are dirty in various areas. The ceiling is dirty in various areas. Floor sinks are dirty. The floor is dirty beneath cooking equipment. (1 penalty point)
4 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- tools Stored with food Equipment (1 penalty point)
- Critical: medication stored above food Preparation areas. (6 penalty points)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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2/12/2015 | Routine | 38 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- 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)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cardboard is being used as shelf liner. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- filter missing from vent hood (1 penalty point)
- Pressurized cylinders are not secured. (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: Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Interior surfaces of a reach in cooler are unclean. The underside of salamander anove grill is unclean. The interior of the ice machine is unclean. (6 penalty points)
5 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
3 occurences.
- The toilet room doors are not self-closing. (1 penalty point)
- Vent cover is missing from air duct in ceiling (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. Various floor surfaces are damaged. (1 penalty point)
3 occurences.
- The ceiling is dirty in the walk-in cooler. The floor is dirty in various areas. Floor sinks are dirty. Walls are dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
5 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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11/10/2014 | Routine | 67 | |
- Critical: Raw beef is stored above raw fish in the walk-in cooler. (6 penalty points)
- Ice scoops are being stored on a dirty cookie sheet on top of the ice machine. In-use knives are stored in an unclean location between pieces of equipment. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
3 occurences.
- Critical: Cooked beans are being held at 122°F in a warmer. (6 penalty points)
Corrected on site.
- Critical: Tomatillo sauce, jalapeno mayo and other foods are being kept for service after seven days from preparation. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Shelves in the bakery are dirty. Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- The 2-compartment sink faucet is leaking. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Ceiling tiles and ceiling vents are missing. Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
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4/18/2013 | Routine | 71 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- 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)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cooked mushrooms are being held out of temperature control at 107 °F on a counter. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean pans are stored in a dirty crate. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- The box fan that blows into the kitchen is dirty. Shelves are dirty. Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The brick wall surfaces are not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- The tiles are damaged in the ware washing area. The wall near the restroom is damaged. A ceiling tile is missing. A ceiling air vent cover is missing. Areas of the floor are missing grout. (1 penalty point)
- The floor is dirty beneath cooking equipment. Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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10/24/2012 | Routine | 53 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An employee drink is stored next to make table, and above single service utensils. (3 penalty points)
- Single service items are stored on the floor. (1 penalty point)
- Some baffles are missing above the grill area. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
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2/6/2012 | Routine | 90 | Advise & Educate |
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: The turkey and hard boiled eggs are being held from 46-48 F in the make table. (6 penalty points)
- Some shelves are not smooth, non-absorbant, and easily cleanable. (1 penalty point)
- The walk in, baker's aid freezer are not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Inside the freezer is dirty. The fan by the bakers freezer is dirty. (1 penalty point)
2 occurences.
- Critical: The hot water at the front handsink does not reach 100 F within 30 seconds. (3 penalty points)
- The ceiling tile is missing above the bakers freezer. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- There are holes in the walls, and ceilng in the back prep area. (1 penalty point)
- The floor, walls, and ceiling are dirty in various areas. Coving is accumulating food debris. (1 penalty point)
2 occurences.
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1/24/2012 | Routine | 76 | Advise & Educate |
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. Cardboard is being used as shelf liner. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Exterior surfaces of cooking equipment are dirty. Fan covers are dirty. (1 penalty point)
2 occurences.
- Hand sink water temperature does not reach 100°F within 30 seconds. (1 penalty point)
- The ice machine drain line is not draining into the drain. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Areas of the floor are missing grout. Various walls are damaged. Various floor surfaces are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. (1 penalty point)
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5/12/2011 | Routine | 80 | Advise & Educate |
- Some shelves are rusty in the traulsen. (1 penalty point)
- The traulsen is not sealed to the floor. (1 penalty point)
- Cutting boards are colored and scored. (1 penalty point)
- The fan is dirty by the traulsen fridge. Shelves are dirty in the walk in. (2 penalty points)
2 occurences.
- Ceiling tiles are missing. (1 penalty point)
- The grout is low in various areas of the floor. Bucket is being used to repair hole. There are holes in the ceiling. The wall is in disrepair in the ice machine room. (3 penalty points)
4 occurences.
- Floor and ceiling are dirty. The floor sink is dirty. (2 penalty points)
2 occurences.
- Some coving is missing in bar area. (1 penalty point)
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1/12/2011 | Followup | 88 | Advise & Educate |
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