- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Non-portable equipment (hand sink, ice machine is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
2 occurences.
- Lid liner has detached from lid of cold table at end of cook line.I (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: Scrubbing pads are stored in hand sink. (3 penalty points)
Corrected on site.
- Less than 50 foot candles of light are measured at food prep surfaces. (1 penalty point)
- Areaas of floor are chipped and missing grout. (1 penalty point)
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10/14/2015 | Routine | 91 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Roasted tomatoes in pan on ice measure 45 F. Swiss cheese measures 46 F at cold table. (6 penalty points)
2 occurences.
- Exterior of pizza oven has crevices, ledges that are not smooth. (1 penalty point)
- Non-portable equipment ( Black Reach-ins, ice machine, end of drainboard splash guard) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (Black reach-ins) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Critical: Underside of lid above ice at ice machine is not clean. Underside of lid above ice at a second ice machine is not clean. (6 penalty points)
2 occurences.
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of tile floor are missing grout, not smooth and easily cleanable. (1 penalty point)
- Areas of floor and wall are not clean. (1 penalty point)
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3/19/2015 | Routine | 81 | Advise & Educate |
- Unable to show a certified manager is registered with SLCoHD. (1 penalty point)
- Critical: Uncovered employee beveerage is stored in prep area at mouth of pizza oven. (3 penalty points)
Corrected on site.
- Crevices on exterior surfaces of pizza ovens are not smooth. (1 penalty point)
- Non-portable equipment (black cooler behind service counter, ice machine,one of hand sinks) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (black cooler behind service counter) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Less than 50 fot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain line is not elevated above floor to facilitate cleaning. (1 penalty point)
- Gap between corner guard and wall is not sealed to be smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
- Critical: Working containers of sanitizer concentration are not labeled with the common name of the toxic material. (6 penalty points)
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10/29/2014 | Routine | 82 | Advise & Educate |
- Critical: Uncooked fish is stored above produce. (6 penalty points)
Corrected on site.
- Critical: Cut tomatoes measure 47 F at cold table. Chicken measures 44 F at another cold table. (6 penalty points)
2 occurences.
- Temperature measuring device is not provided for measuring washing and rinsing tempertures of warewash equipment. (1 penalty point)
- Non-portable equipment ( hood) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Final rinse thermometer on high temperature sanitization warewash machine is not functioning while maximum registering thermometer placed inside machine at plate surface measures 169F . (1 penalty point)
- Critical: Underside of lid at ice machine is not clean. Underside of lid at a second ice machine is not clean. (6 penalty points)
2 occurences.
- Pizza oven has cracks/crevices/spaces that are not smooth and easily cleanable. (1 penalty point)
- Less than 20 foot candles of light are measured where glass ware is stored and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain line is on floor.. (1 penalty point)
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2/4/2014 | Routine | 75 | Advise & Educate |
- Critical: Food handler does not wash hands before donning gloves. (6 penalty points)
Corrected on site.
- Critical: Observed two different employees eating in prep area. (3 penalty points)
Corrected on site.
- Critical: Heat treated mushrooms measure 50 F at cold table at back end of cook line. (6 penalty points)
- Non-portable equipment (hand sink, ice machine) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: Underside of lid above ice at ice machines is not clean. (6 penalty points)
- Pizza oven has cracks/crevices/spaces that are not smooth and easily cleanable. (1 penalty point)
- Critical: Water at handsink does not attain 100 F within 30 seconds of actuating flow of water.^ (3 penalty points)
- One of hand sinks does not drain freely.' (1 penalty point)
- Less than 20 foot candles of light are measured in service area where glass ware is stored and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain lines are not all elevated above floor to facilitate cleaning. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
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10/4/2013 | Routine | 69 | Advise & Educate |
- Critical: Moozzarella cheese measures 50 F while holding in pan on ice. Cooked mushrooms measure 43-44 F in cold table. Provolone cheese measures 50F at top of second cold table. (6 penalty points)
3 occurences.
- Critical: Food establishment has not obtained a variance for "cold smoking and curing salmon to render uncooked salmon safe to eat rather than as a method of flavor enhancement. (3 penalty points)
- Critical: Food of animal orign that may be undercooked to order, is not disclosed and asterisked to the written consumer advisory reminder written on the menu. (6 penalty points)
- Exterior of pizza oven is not free of unnecessary crevices?ledges. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Less than 20 foot candles of light are measured in service areas and 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)
- Person in charge is unable to provide a HACCP plan for the curing and smoking of uncooked salmon described in this report. (1 penalty point)
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5/31/2013 | Routine | 80 | Advise & Educate |
- Critical: Meat balls measure 124F while holding at steam table. (6 penalty points)
Corrected on site.
- Non-food contact surfaces of pizza ovens are not all smooth and free of crevices, (1 penalty point)
- .Cutting boards are scored. (1 penalty point)
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain line/supply line is on floor. (1 penalty point)
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1/31/2013 | Routine | 84 | Advise & Educate |
- Interior food contact surfaces of pizza oven are not all smooth. (1 penalty point)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
Corrected on site.
- Exterior surfaces of pizza oven are not all smooth, free of cracks/ crevices. (1 penalty point)
- Non-portable equipment (ice machine) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Various cutting boards are scored. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- Less than 20 foot candles of light are measured in service area where glassware is stored and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Area of floor near ice machine are not clean. (1 penalty point)
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10/3/2012 | Routine | 87 | Advise & Educate |
- Critical: Food handler does not wash hands before donning gloves (6 penalty points)
- Critical: Provolone cheese measures 55F at cold table (6 penalty points)
- Pitted ceiling surfaces, crevices/cracks in wall and ceiling of pizza ovens are not smooth. (1 penalty point)
- Cracks in floor of pizza oven are not smooth Crevice in exterior wall of pizza ovens is not smooth. Crevice on underside of service counter is not smooth and easily cleanable. (1 penalty point)
2 occurences.
- Critical: Cold table does not hold provolone cheese at 41F or less. (3 penalty points)
- Cutting boards are scored. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- Drain lines are on floor. (1 penalty point)
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5/21/2012 | Routine | 75 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Foods of animal origin that may be served undercooked to order are not asterisked to a written consumer advisory. (6 penalty points)
- Salad prep cold table and the bar area refrigerator lack an ambient air thermometers. (1 penalty point)
Corrected on site.
2 occurences.
- 1) The 2-compartment sink is not sealed to the adjacent wall. 2) wall penetration for water pipes are not filled in and sealed. (1 penalty point)
2 occurences.
- Critical: A spray nozzle with a shut-off valve is installed at the mop sink faucet down stream for only an atmospheric vacuum breaker (AVB) . (6 penalty points)
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11/9/2011 | Routine | 85 | Advise & Educate |
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