- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Rice scoops are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Garlic and oil mixture was being held at 60F on the counter. (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)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Utensils are not stored to protect lip surfaces. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Light is out under the cooking hood. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Exterior surfaces of food containers are dirty. Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. There is an accumulation of food debris under the grill. Dough mixer is unclean. (1 penalty point)
8 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
3 occurences.
- Personal shampoo is stored on the handwashing sink. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Chemicals are stored above the 3-compartment sink. (3 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
10/24/2014 | Routine | 49 | |
- Not all food employees have a current food handler card. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (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. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is stored on the floor. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- There are exposed metal shards on the blade of the can opener. One of the doors of the reach-in unit is damaged and it's taped together. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine by the kitchen area is unclean. The interior of the ice machine by the bar area is unclean. (6 penalty points)
2 occurences.
- The exterior and bottom interior surfaces of the Victory freezer are unclean. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent by the warewashing machine. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
12/4/2013 | Routine | 74 | 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)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Clean equipment is stored on the floor. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. The hand sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer dispenser by the 3-compartment sink is too strong. (6 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Critical: There is no soap at the hand sink. (3 penalty points)
- The ceiling is dirty in various areas. Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
3 occurences.
- Nonfunctional equipment is stored on the premises. (1 penalty point)
|
12/2/2013 | Routine | 75 | 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)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food is being stored on the floor in the storage room and walk-in freezer. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing at room temperature. (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. (3 penalty points)
- There is an exposed wood tile on the ceiling. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent in the storage room. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent in the storage room. (1 penalty point)
2 occurences.
- The back door is propped open. (1 penalty point)
- There is no hand drying provision at the hand sink by the bar. (3 penalty points)
- Critical: A chemical spray bottle is stored above the 3-compartment sink. (6 penalty points)
|
6/4/2012 | Routine | 62 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
2 occurences.
- White powder containers are not labeled with the common name of the food. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
- There is insufficient light intensity above the 3 compartment sink. (1 penalty point)
|
7/19/2011 | Routine | 84 | Advise & Educate |
| No violation noted during this evaluation. | 7/5/2011 | Followup | 100 | Approved |
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