- 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. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cooked sausage sliced tomatoes are being held at 49°F in the make table. (6 penalty points)
- A cutting board is scored. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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12/9/2015 | Routine | 72 | Advise & Educate |
- Not all employees have a valid food handlers card. On line class statefoodsafety.com (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: The fresh pizza sauce is mesuring 61 degrees on the counter. The Person in charge says using time instead of temperature but sauce is not labeled and couldn't find the written plan. (6 penalty points)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- 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 walls are damaged. Various floor surfaces are damaged. (1 penalty point)
- There are carpet mats. (1 penalty point)
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2/25/2014 | Routine | 76 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Mushrooms in the walk-in are measuring 92 F. (6 penalty points)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
2 occurences.
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1/15/2013 | Routine | 80 | Advise & Educate |
- Not all employees have a valid food handlers card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. In the dough prep area.0n the clean side of the dishmachine. (3 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. Advised the person in charge dishes need to be sanitized in the 3-compartment sink until the machine is repaired. Please fax a repair invoice attention: Andrea (6 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Critical: A dirty spoon is stored on the hand washing sink. (3 penalty points)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Employee coat is stored in food prep area next to red onions. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- Lotion is stored on the clean side of the dish machine. (1 penalty point)
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1/23/2012 | Routine | 62 | Permit Suspension |
- The walkin is lacking an ambient air thermometer. (1 penalty point)
- The can opener and holster are dirty. (3 penalty points)
Corrected on site.
- Critical: The inside of the ice machine is dirty. (6 penalty points)
- The hand sink is lacking a hand washing sign. (1 penalty point)
- The floor is not smooth non-absorbent and easily cleanable. (1 penalty point)
- The light intensity of the walk-in is less than 10-foot candles. (1 penalty point)
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8/3/2010 | Routine | 87 | Advise & Educate |
- Critical: A server handled dirty dishes and did not wash hands before going back to the floor. (6 penalty points)
- Critical: Servers are touching pizzas with bare hands while cutting them. (6 penalty points)
- Unable to verify chlorine sanitizer test strips. (1 penalty point)
- The door gasket on the reachin is damaged. (1 penalty point)
- Critical: The low-temperature dish machine is not sanitizing. (6 penalty points)
- The dish machine sanitizer is not being checked. (1 penalty point)
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6/16/2009 | Routine | 79 | Advise & Educate |
- Critical: Employee slicing ham is having bare hand contact. (6 penalty points)
Corrected on site.
- Critical: The ham (sliced) is holding 48F in the reach in under the make table. (6 penalty points)
- Towels and approns are being stored in the mixer. (1 penalty point)
- The straws are not wraped and not able to protect from contamination. (1 penalty point)
- The co2 tanks in various locations are not seccured. (1 penalty point)
- The dishwasher does not have any sanitizer. (1 penalty point)
- The back door seal is not protecing form the other opening. (1 penalty point)
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8/15/2008 | Routine | 83 | |
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