- Critical: There are employee drinks on food preparation tables and stored above clean equipment. (3 penalty points)
- Critical: Not all potentially hazardous foods are date marked. (3 penalty points)
- Critical: The interior of the ice machine is unclean. The shelf that holds drying dishes is not clean to sight and touch. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Critical: A handsink was blocked by a garbage can. (3 penalty points)
Corrected on site.
- There is no handwashing sign in the front kitchen area handsink. (1 penalty point)
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10/13/2015 | Routine | 84 | Advise & Educate |
- Critical: An employee water bottle is stored on a cutting board. (3 penalty points)
- Some containers of food in the walk In freezer are Stored on the floor. (1 penalty point)
- cutting boards in the grill area are scored. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. (6 penalty points)
2 occurences.
- Critical: A handsink is blocked by a garbage can. (3 penalty points)
Corrected on site.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
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3/25/2015 | Routine | 85 | Advise & Educate |
- Critical: Raw shell eggs in the reach in cooler in the pastry preparation room are Stored on the top shelf. (6 penalty points)
Corrected on site.
- Some boxes of food are stored on the floor in the walk in fridge & freezer. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Critical: A hand washing sink is blocked by a large canister. (3 penalty points)
- Some handsink, in the kitchen do not have handwashing signage. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
11/18/2014 | Routine | 76 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. Raw samon crepes are being stored above pickles and sauces in the hobart refrigerator. (6 penalty points)
2 occurences.
- Food is being stored under the dump sinks in the grill area.There is food being stored on the floor of the walkin. (1 penalty point)
2 occurences.
- The shelves in the Randell refrigerator are starting to rust. (1 penalty point)
- Clean cups are being stored in containers that are being stored on the ground.There are to go containers being stored underneath the handsink in the upstairs grill area. (1 penalty point)
- There is no thermometer in the randell in the upstairs grill area. (1 penalty point)
- -The drain boards along the dishwasher are no longer sealed.to the wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The handsink in the grill area is being blocked by the true refrigerator. Employee is used handsink to rinse off knife. (3 penalty points)
2 occurences.
- There is grout by the soup making area that is in disrepair. (1 penalty point)
- The floor under equipment in the grill area is unclean. (1 penalty point)
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12/13/2013 | Routine | 83 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: A pan of raw chicken is stored above raw beef in walk-in refrigerator. (6 penalty points)
Corrected on site.
- Box of potatoes is on floor in store room. (1 penalty point)
- Critical: Food of animal origin that may be undercooked to order is not is not asterisked to a written consumer advisory reminder. (6 penalty points)
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable oCoolers in bar area lack 6 inches elevation above floor and are not sealed to floor. (1 penalty point)
- Exterior surface around door of Traulsen reach-in is chipped. (1 penalty point)
- Cutting board is scored in cook to order area. (1 penalty point)
- Rock surface at pass- through arch in prep area is not smooth and easily cleanable. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. Less than 20 foot candles of light are measured in glassware storage areas behind bar. (1 penalty point)
- Drain lines and supply line are not elevated above floor to facilitate cleaning. (1 penalty point)
- Grout is missing from various floor joints. (1 penalty point)
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12/21/2011 | Routine | 78 | Advise & Educate |
- Critical: A written consumer advisory is not provided. (6 penalty points)
- Non-portable equipment is not (all) spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (prep table) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Rock wall surface in prep area is not smooth and easily cleanable. (1 penalty point)
- l.ess than 20 foot andles of light are measured behind bar. (1 penalty point)
- Supply lines and drain lines are on floor. (1 penalty point)
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8/2/2011 | Routine | 89 | Advise & Educate |
- Critical: A flat of raw shelled eggs is stored above ready to eat food in reach-in. (6 penalty points)
Corrected on site.
- Critical: .Food of animal origin that may be undercooked to order is not asterisked to a written consumer advisory. (6 penalty points)
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: 'Underside of lids above ice are not clean. (6 penalty points)
Corrected on site.
2 occurences.
- Hose bib in cooking area lacks vacuum breaker protection. (1 penalty point)
- Less than 20 foot candles of light are measured behind bar and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain lines and utility line are on floor. (1 penalty point)
- A.reas of floor and wall are not maintained to be smooth and easily cleanable. (1 penalty point)
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3/22/2011 | Routine | 77 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: Wrapped raw ground beef is touching wrapped raw bacon in freezer and a bagged primal cut of meat is touching bagged ground beef in walk-in refrigerator. (6 penalty points)
- Critical: Food of animal origin that may be served undercooked to order is not asterisked to a written consumer advisory reminder. (6 penalty points)
- Clean kitchenware is not protected from splash of handsink. (1 penalty point)
- Various non-portable equipment is not spaced from immovable surfaces for easy cleaning or sealed to immovable/ non-portable surfaces. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- Critical: Employee rinses towel in handsink.. (3 penalty points)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain lines and supply line are on floor. (1 penalty point)
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10/13/2010 | Routine | 73 | Advise & Educate |
- Critical: Food of animal origin that may be undercooked to order is not identified/asterisked to a written consumer advisory reminder. (6 penalty points)
- Clean kitchenware is not all sttored covered /inverted. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Utility line, conduit and drain line are on floor/close proximity to floor obstructing cleaning. (1 penalty point)
- Areas of floor below drain line and around drain line conduit are not clean. (1 penalty point)
|
11/10/2009 | Routine | 90 | Advise & Educate |
| No violation noted during this evaluation. | 7/1/2009 | Routine | 100 | Advise & Educate |
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