- Critical: Employee is drinking in food preparation area. Employee drink is not covered and missing a straw. (3 penalty points)
- Critical: Food employee is preparing garnishes with bare hands. (6 penalty points)
Corrected on site.
- Some food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Ricotta cheese is being held at 50°F in the make table. Sliced tomato is being held out of temperature control at 60°F on the refrigerated make table. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Foods of animal origin that may be served undercooked to order are not asterisked to a written consumer advisory. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Preset tableware is not wrapped, covered, or inverted and is not being removed when a consumer is seated. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: There is no sanitizer test kit available for the dish machines. (3 penalty points)
- Critical: Chemical spray bottle is stored above the clean side of the dish machine. (3 penalty points)
Corrected on site.
|
9/8/2015 | Routine | 63 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. Employees are eating in food preparation areas. (3 penalty points)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The surfaces around the soda gun are unclean. The exhaust pipe above the pizza oven has an accumulation of grease. (6 penalty points)
2 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
|
11/3/2014 | Followup | 89 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- A bay of breadcrumbs is being stored on the floor. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- A stand mixer is repaired using tape. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Ware washing racks are heavily soiled. Surfaces of the ventilation hood filters above the stove are unclean. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. Surfaces in and around the soda gun are unclean. (6 penalty points)
3 occurences.
- The ventilation exhaust above the pizza oven is unclean. Shelves in the walk-in cooler are dirty. Reach-in cooler handles are dirty. (1 penalty point)
3 occurences.
- Restrooms lack hand washing signage. (1 penalty point)
- The floor behind the walk in cooler is missing tile. A wall in a food storage area is not constricted with easily cleanable, non absorbant and smooth matinal. (1 penalty point)
2 occurences.
- There are small holes in the wall at the hand sink. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- The floor is dirty at the mop sink. The ceiling is dirty above the warewashing area. The floor is dirty beneath cooking equipment. (1 penalty point)
3 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
10/27/2014 | Routine | 68 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: A server is handling ready-to-eat toast with bare hands. (6 penalty points)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Raw meat is stored above other foods in the freezer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. Restrooms lack hand washing signage. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
- Carpeting is installed in a food storage area. (1 penalty point)
|
12/2/2013 | Routine | 78 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: The two north most prep tables are unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. Restrooms lack hand washing signage. (1 penalty point)
2 occurences.
- The hood above the pizza oven has an accumulation of dust. (1 penalty point)
|
10/9/2012 | Routine | 80 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw shrimp is being stored above cooked pasta in cold drawers. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The icebox is not sealed to cabinet top. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Critical: The soda gun is dirty. (6 penalty points)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
- The beverage lines are lying on the floor. (1 penalty point)
- The floor below the icebox is dirty. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
|
2/9/2012 | Routine | 76 | Advise & Educate |
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (6 penalty points)
- Shelves in the walk in are not smooth, easily cleanable and non-absorbent. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Various walls are damaged in the walk in. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
|
6/24/2011 | Routine | 67 | Advise & Educate |
- Critical: Observed employee handling ready to eat food (salad)with their bare hands. (6 penalty points)
- Between use spatulas on front service prep line are stored in water noted at 102*F (1 penalty point)
- 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)
Corrected on site.
- Some cold holding units lack an internal ambient air thermometer. (1 penalty point)
- A couple of cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Light intensity in the walk in coolers is less than 10 foot candles. (1 penalty point)
- Critical: A chemical spray bottle and containers of sanitizer are not labeled. (6 penalty points)
Corrected on site.
|
11/22/2010 | Routine | 78 | Advise & Educate |
- Certified food safety manager is not registered with the SLVHD. (1 penalty point)
- Critical: An open employee drink is stored on a prep table in the kitchen. (6 penalty points)
Corrected on site.
- Cold tech fridge lacks an ambient air thermometer. (1 penalty point)
Corrected on site.
- Facility lacks quat test strips. (1 penalty point)
- Some cutting boards are stained and scored.(cold prep tables) (1 penalty point)
- LIght intensity on cookline is less than 50 footcandles. (1 penalty point)
- Walls by venthood system are soiled. Some ceiling tiles in back prep room are soiled. (2 penalty points)
2 occurences.
|
4/14/2010 | Routine | 87 | Advise & Educate |
- Walls by venthood system are soiled. (1 penalty point)
|
10/9/2009 | Followup | 99 | Advise & Educate |
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