- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. Drink is stored above clean equipment. (3 penalty points)
Corrected on site.
- Food handler is not using hair restraint. (1 penalty point)
- Critical: A food handler touched salad with bare hands. (6 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above a drink pitcher and ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Food boxes are stored on the floor in the basement. (1 penalty point)
- Self-serve sugar is not protected from consumer contamination by using food guards, lids, or other effective means. (1 penalty point)
- Critical: Hummus and deli meats are being held at 44°F in a reach in cooler. (6 penalty points)
Corrected on site.
- Critical: Wrapped deli meats in the reach-in cooler are not date-marked. (3 penalty points)
- Critical: Customer self-serve milk carafe is not time-marked. (6 penalty points)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The restroom hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Sanitizer concentration in the 3 comp sink is too weak below 100 ppm. (6 penalty points)
Corrected on site.
- Critical: Hand sink is being used for other purposes other than hand washing. (3 penalty points)
- Side windows are not screened. (1 penalty point)
- Critical: There is no soap at the basement hand sink. (3 penalty points)
- Critical: There is no hand drying provision at the basement handsink. (3 penalty points)
|
5/26/2015 | Routine | 39 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Sliced tomato and deli meat is being held at 48 °F in the make table. (6 penalty points)
Corrected on site.
- Critical: Not all food is date-marked. (3 penalty points)
- Critical: Self-serve milk carafe is not time-marked. Written procedures for using time as a public health control are not available. (6 penalty points)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Reach-in cooler door gasket is unclean. (1 penalty point)
- Critical: There is no designated hand sink in the basement. (6 penalty points)
- Light bulb in the basement storage room is not shatter-resistant. (1 penalty point)
- Front hand sink tile is damaged. (1 penalty point)
|
10/2/2014 | Routine | 59 | Advise & Educate |
- Critical: Raw chicken is sitting on top of the make table.. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Various items are being held between 48-53°F in the make table. Raw chicken is being held out of temperature control at 63°F on top of the make table. Milk is being held at 45°F in the display cooler. (6 penalty points)
3 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)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Food equipment is stored beneath sewer lines. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The slider tracks of thedisplyfridgeare unclean. (1 penalty point)
- The mop sink is unuseable. (1 penalty point)
- Critical: A hand Sink is used for other purposes. A handsink is blocked. (3 penalty points)
2 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
|
2/13/2014 | Routine | 63 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw fish is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- 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)
- Counters are not smooth, easily cleanable and non-absorbent. (1 penalty point)
- The fridge next to the ice machineis not durable for commercial use. (1 penalty point)
- Non-portable equipment is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
|
1/24/2013 | Routine | 80 | Advise & Educate |
| No violation noted during this evaluation. | 2/1/2012 | Followup | 100 | Advise & Educate |
- Critical: Manager lacks knowledge of proper cooling methods. (3 penalty points)
- Critical: Raw ground beef stored above vegetables and salad dressing in the refrigerator (6 penalty points)
Corrected on site.
- Bag of ground coffee and whole bean bags ane being stored on the floor. Davinci syrup boxes are stored on the floors. (1 penalty point)
2 occurences.
- Critical: The lasanage is cooling at room temperature. (6 penalty points)
- Single service items are stored on the floor in the basement (1 penalty point)
2 occurences.
- Critical: Do not have chlorine test strips to check The dishwasher. (3 penalty points)
- The shelves in foster reaching are rusty. located in the basement. (1 penalty point)
- Critical: The dishwasher concentration is above 200 ppm. (6 penalty points)
- The inside of the ice bin is dirty. The cabinet holding can goods is dirty. The refrigerator tracks are dirty on the milk reacher. (1 penalty point)
- Critical: The outside of flour bins and lids are dirty The flour mixer is encrusted. The storage racks are dusty. The containers holding clean utensils are dirty. The fans in the milk reaching are dusty and have mold growing on it. The shelves inside the milk reaching are dirty. The inside of the reaching above the carrot muffin is dirty. (6 penalty points)
8 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The lights in The basement are not shielded or shatterproof. (1 penalty point)
- The floor in the basement is in disrepair tiles are missing. The ceiling tiles throughout the basement are water damaged. The ceiling by the hood has paint chipping. (1 penalty point)
3 occurences.
- The floor in the basement has a lot of coffee beans on It. The walls down the stairs are dirty.The stairs are dirty. The floor behind The cabinet with the scale is dirty. (1 penalty point)
3 occurences.
- The floor/wall juncture lacks coving … (1 penalty point)
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1/26/2012 | Routine | 59 | Advise & Educate |
- Critical: Observed open employee drink in main food prep area. (6 penalty points)
- There is no chlorine sanitizer test kit available. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container that is stored in the main food prep room. (6 penalty points)
- Some areas of basement ceiling noted in disrepair. (1 penalty point)
- Small section of cove base in basement hallway noted detached from the wall. (1 penalty point)
- Critical: Containers holding sanitizer solution lack labels. (6 penalty points)
|
12/2/2010 | Routine | 79 | Advise & Educate |
- Imitation crab and Tilapia fillet observed being thawed at room temperature. (1 penalty point)
- Critical: Milk stored in milk display case fridge noted at 48*F. (6 penalty points)
- Ambient air temperature in milk display case fridge noted at 44*F. (1 penalty point)
- Sliding door tracks to milk display case fridge noted soiled. (1 penalty point)
- There is a leak in the plumbing line. (1 penalty point)
- Light in front display case fridge is not shielded or shatterproof. (1 penalty point)
- Ceiling in downstairs fridge storage room is damaged. (1 penalty point)
|
4/21/2010 | Routine | 88 | Advise & Educate |
- Critical: Employee observed eating in back prep room. (6 penalty points)
- Critical: Observed food service worker handling ready to eat foods with their bare hands. (6 penalty points)
- A damp wipe cloth is being stored on the prep table cuttingboard. (1 penalty point)
- Ground turkey meat is being thawed at room temperature. (1 penalty point)
Corrected on site.
- Critical: Quat sanitizer solution for wipe cloths is too weak. (6 penalty points)
- Sliding door tracks and the bottom of the milk case fridge noted soiled. (1 penalty point)
- Some ceiling tiles in basement area noted missing. (1 penalty point)
|
9/29/2009 | Routine | 78 | Advise & Educate |
- The establishment does not have a current certified food safety manager. (1 penalty point)
- Critical: Food service worker observed handling ready to eat food with their bare hand. (6 penalty points)
- Sliding door tracks to milk cold case and to display case fridges noted soiled. (1 penalty point)
- Some ceiling tiles in basement noted missing. (1 penalty point)
- The ceiling above the clean dishes is soiled. (1 penalty point)
|
2/5/2009 | Routine | 90 | Advise & Educate |
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