- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
- Critical: Various food is being held at 45- 51 °F in a reach in cooler. (6 penalty points)
- 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)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- (Food reconditioned and relocated in walk in cooler.)A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
2/23/2015 | Routine | 70 | Advise & Educate |
| No violation noted during this evaluation. | 9/19/2014 | Followup | 100 | |
- Critical: Facility is canning tomato sauce on premises. Canning is not allowed under the FDA Food code. Facility must remove all self canned tomato sauce immediately. (6 penalty points)
- Critical: Tomato sauce is canned in facility. Not at an approved processing plant. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Various PH foods are being held at 58 °F in the make table. (6 penalty points)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- floor surfaces are damaged in bread area (1 penalty point)
|
9/18/2014 | Routine | 70 | |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- There is insufficient light intensity in the walk-in cooler. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
1/14/2013 | Routine | 93 | Advise & Educate |
- Critical: The chicken and cheese are being held from 44-45 F in the make table. (6 penalty points)
- Freezer is being stored on wood that is not smooth, non-absorbant, and easily cleanable. (1 penalty point)
|
3/26/2012 | Routine | 93 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Critical: The mozzarella cheese and cut tomatoes are being held from 45-50 F in the make table. (6 penalty points)
- There is no soap at each hand sink used by employees. (3 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
|
9/12/2011 | Routine | 88 | Advise & Educate |
- Critical: Deli meat and ham are being held at 46-47 °F in a reach in cooler. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
2 occurences.
|
2/7/2011 | Routine | 90 | Advise & Educate |
- The certified food safety manager is not registered with the SLVHD. (1 penalty point)
- Critical: Employee drinks are stored above clean food equipment. (6 penalty points)
Corrected on site.
- Wet wipping cloths are stored in bucket of water without sanitizer. (1 penalty point)
Corrected on site.
- Critical: The ricotta cheese and salami are being held at 48 F in the reach in. The raw eggs are being held at 61 F in the pasta make table. The salsa in the expo make table is being held at 48 F. (18 penalty points)
3 occurences.
- Critical: There is no consumer advisory on the menu. (6 penalty points)
- CO2 tank is not restrained. (1 penalty point)
Corrected on site.
- There are no handwashing signs availalbe at the handsink. (1 penalty point)
- There is a hole in the wall by the wine cooler. (1 penalty point)
|
7/12/2010 | Routine | 65 | Advise & Educate |
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