- One food handler card is expired. (1 penalty point)
- Critical: Dessert bar is not protected from consumer contamination by using food guards or other effective means. (6 penalty points)
- Critical: French onioin soup was not cooled to 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- Critical: Opened package of soft cheese was not date-marked. (3 penalty points)
- Hand washing sink is missing a side splash guard. (1 penalty point)
- Critical: The food slicer is unclean to sight and touch. Ice sticks are stored on an unclean surface in the freezer. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: There is no hand washing sink at the carving station. (6 penalty points)
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11/20/2015 | Routine | 71 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Cooked pasta is stored below raw steak in a reach-in cooler. (6 penalty points)
Corrected on site.
- Tong handles are in contact with food at the buffet. (1 penalty point)
- Critical: Dessert bar is not protected from customer contamination. (6 penalty points)
- Hand sink is missing side splash guards. (1 penalty point)
- Meat slicer guard is unclean. (1 penalty point)
- Critical: There is no hand sink immediately accessible to the carving station. (6 penalty points)
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11/25/2014 | Routine | 78 | Advise & Educate |
- Unable to view food handler cards. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: A food employee touched ready-to-eat lemons with bare hands. (6 penalty points)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. Food in the kitchen is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Various items are being held between 44-49°F in the buffet table. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the buffet preparation area. (6 penalty points)
- Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable. (1 penalty point)
- Exposed ductwork js unclean. (1 penalty point)
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10/14/2013 | Routine | 76 | Advise & Educate |
- Unable to document food handler training. (1 penalty point)
- Unable to document that there is a cetrified manager. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet towels are used to cover vegetables at the salad bar. (1 penalty point)
- Critical: Various items are being held between 47-49°F in the walk in cooler. Cooked shrimp is being held at 52°F in the salad bar. (6 penalty points)
2 occurences.
- Critical: The thermometer in the walkin cooler does not work. (3 penalty points)
- Critical: The walk in cooler is unable to hold potentially hazardous foods at or below 41°F. The salad bar setup is unable to hold potentially hazardous foods at or below 41°F. (3 penalty points)
2 occurences.
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8/14/2012 | Routine | 84 | Advise & Educate |
- Critical: A dented can of chili is stored on a shelf. (6 penalty points)
Corrected on site.
- Unable to verify protection in display for the desert station and the self-service plates at the carve station. (1 penalty point)
- A compressed gas tank is not secured. (1 penalty point)
|
5/24/2011 | Routine | 92 | |
- Critical: Chlorine sanitizer solution in bucket is too strong. (6 penalty points)
- Critical: Bucket containing chlorine sanitizer is not labeled. (6 penalty points)
|
9/24/2010 | Routine | 88 | Advise & Educate |
- Critical: An open employee drink is stored on a counter in the food prep area. (6 penalty points)
Corrected on site.
- Shrimp is being thawed in standing water at 85*F. (1 penalty point)
- Critical: Clam chowder stored in walk in fridge longer than 24 hours lacks a date mark. (6 penalty points)
Corrected on site.
- Clean dishware is stored immediately next to the hand sink and may be subject to splash from water during hand washing. (1 penalty point)
- Walk in fridge condensor fan covers are soiled. (1 penalty point)
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3/8/2010 | Routine | 85 | Advise & Educate |
- Critical: A package of raw beef is stored directly on top of a package of ham in the walk in fridge. (6 penalty points)
Corrected on site.
- Critical: The can opener blade is soiled. (6 penalty points)
- The utensil drawer by the microwave is soiled. (1 penalty point)
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6/19/2009 | Routine | 87 | Advise & Educate |
- Critical: Observed package of ham with an expired date mark stored in the 2 door true fridge. (6 penalty points)
Corrected on site.
|
11/19/2008 | Routine | 94 | Advise & Educate |
- Venthood system area noted soiled. Back area of Hobart fridge where photos are hung up is dirty. (2 penalty points)
2 occurences.
- Flooring beneathe cooking equipment is soiled. (1 penalty point)
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4/7/2008 | Routine | 97 | Advise & Educate |
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