- The certified manager is not registered with SLCoHD. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cabinetry supporting warewash handsink has exposed, unsealed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The condenser unit in the reach-in freezer is leaking and creating ice build up. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Inside walls and ceiling of reach-in refrigerator are covered with spots of accumulated matter. (1 penalty point)
- Critical: The fry slicer is unclean to sight and touch. Interior surfaces of the ventilation hood around the fire suppressant tubes are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Shelves by meat slicer are rusty. The bottom of the reach-in freezer is dirty with accumulated food debris. Reach-in cooler handles are dirty. (1 penalty point)
3 occurences.
- Critical: The hand sink in the warewash area is blocked. (3 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Wall surface by meat slicer is not smooth and easily cleanable. Acoustic tile is being used above the soda bibs. The back wall by the mop sink is not easily cleanable due to exposed wood spots. (1 penalty point)
3 occurences.
- The toilet room doors are not self-closing. (1 penalty point)
- There is a hole in the ceiling over the soda bibs. The floor is damaged by the reach-ins. (1 penalty point)
2 occurences.
- The walls above the 3-compartment sink is dirty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Employee personal items (jackets) are not stored separately from food and equipment. (1 penalty point)
- Miscellaneous papers and similar office items are piled on a shelf in the dry storage area, creating a harborage environment. (1 penalty point)
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11/4/2014 | Routine | 75 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Sliced tomato wedges are being held at 49°F in the make table. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Lights over the grill are not functioning. The cover is missing over the compressor on the ice machine. Gaskets are damaged on a refrigerator unit. (1 penalty point)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Wiping cloths are not being laundered when they fill with food debris. (1 penalty point)
- Critical: The hand sink is blocked with a rag. (3 penalty points)
- Drainage from the soda fountain is being collected in buckets. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- The wall behind the meat slicer is damaged by heat and is no longer smooth, easily cleanable, and non-absorbent. Ceiling tiles are missing and damaged. Various walls are damaged. Various floor surfaces are damaged. (1 penalty point)
3 occurences.
- The ceiling is dirty in various areas. (1 penalty point)
- The hand sink is not maintained in a clean condition. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Carpeting is installed in a food storage area. (1 penalty point)
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12/4/2013 | Routine | 63 | Advise & Educate |
- 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)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Roast beef in the bucket at the make table is being held at 48 F. Roast beef in the reach-in cooler is being held at 48-50 F. Sprouts in the reach-in cooler at the make table are being held at 52 F. (6 penalty points)
3 occurences.
- A wet linen is being used to stablize a meat slicer. (1 penalty point)
- Wood shelves on the bar in the cooking area are damaged and no longer smooth, easily cleanable, and non-absorbent. (1 penalty point)
- Probe thermometers are not accurately calibrated. (1 penalty point)
- Critical: The french fry slicer is dirty to the sight and touch. (6 penalty points)
- Milk crates used for storage in the back area are dirty. (1 penalty point)
- Drainage from the soda machine is being collected in buckets. (1 penalty point)
- There are various holes in the ceiling. There is a gap at the bottom of the exterior door. (1 penalty point)
2 occurences.
- Various ceiling surfaces are damaged. The wall behind the meat slicer and cooking area is not durable and damaged and no longer cleanable and non-absorbent. The wood shelves in the storage area are damaged and no longer cleanable and non-absorbent. (1 penalty point)
3 occurences.
- Carpeting is installed in a food storage area. (1 penalty point)
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6/19/2012 | Followup | 77 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. (3 penalty points)
- Various meats in the make table are being held at 45-48F. Meats in the bucket by the make table are being hold at 45 F. Sprouts are being held at 52 F at the make table. (1 penalty point)
3 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A wet linen is being used to stabilize a meat slicer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- Wood shelves are damaged no longer smooth, easily cleanable, and non-abosrbent. The condenser is leaking liquid in the freezer. (1 penalty point)
2 occurences.
- Critical: Areas of the wall and ceiling are heavily soiled. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior and exterior of all refrigerator units are dirty. (6 penalty points)
3 occurences.
- Critical: The interior of the ice bin is dirty. The dish drainers in the warewash area are dirty. (6 penalty points)
2 occurences.
- Shelves and crates in the back area are dirty. (1 penalty point)
- Critical: The hand sink is blocked in the warewash area. (3 penalty points)
Corrected on site.
- Drainage from the soda machine is being collected in buckets. (1 penalty point)
- There are holes in the ceiling in the storage area. There is a gap at the bottom of the exterior door. (1 penalty point)
2 occurences.
- There is no soap at the hand sink in the warewash area. (3 penalty points)
Corrected on site.
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- There is no toilet tissue available in the restroom. (3 penalty points)
- Various ceiling surfaces are damaged. The wall behind the meat slicer and cooking area damaged and no longer cleanable and non-absorbent. The wood shelves in the storage area are damaged and no longer cleanable and non-absorbent. (1 penalty point)
3 occurences.
- The floor in the warewash area is dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Carpeting is installed in a food storage area. (1 penalty point)
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6/6/2012 | Routine | 49 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: Interior surfaces of a reach in cooler are unclean. (6 penalty points)
- Critical: Hood filters are unclean. (6 penalty points)
- Exterior of soda machine is unclean. Exterior surface of reach-in cooler is unclean. Exterior surfaces of cooking equipment are dirty. Shelves are dirty. (1 penalty point)
4 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is no hand drying provision in the prep room for the hand sink. (3 penalty points)
Corrected on site.
- Various walls are damaged. Various ceiling surfaces are damaged. Various floor surfaces are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
4 occurences.
- The hand sink is not maintained in a clean condition in two locations. (3 penalty points)
2 occurences.
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
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4/15/2011 | Routine | 69 | Advise & Educate |
- Critical: The soda machines are unclean: nozzles and ice shoot. The hood filters are unclean. (6 penalty points)
2 occurences.
- Exterior surfaces of food containers are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. Walls are dirty in various areas. The floor sink beneath the 3-compartment sink is dirty. Mens toilet is unclean. The ceiling is dirty in various areas. (1 penalty point)
5 occurences.
- The hand sink is not maintained in a clean condition. (3 penalty points)
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7/9/2010 | Routine | 89 | Advise & Educate |
- The caulking around the handsink in the ladies room is coming off. (1 penalty point)
- Critical: The soda cup lid holder is unclean. The inside and outside of the reach in coolers is unclean. (12 penalty points)
2 occurences.
- The inside of the hood is unclean (6 penalty points)
2 occurences.
- The exteriors of friers are unclean. The ceiling is dusty. The floor is unclean in the prep room. The floor sink is unclean under the 3 compartment sink. The shelves on the island cabinet are unclean. (3 penalty points)
4 occurences.
- A few mice droppings on the shelves in the storage room. (1 penalty point)
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8/25/2009 | Routine | 77 | Advise & Educate |
- Critical: The person in charge is not maintaining the fascility in clean condition. (6 penalty points)
- Some of the counters are in disrepair. (1 penalty point)
- Critical: The inside of the reach in is unclean. The microwave is unclean inside and out. (12 penalty points)
2 occurences.
- The door flap on the ice maker is unclean inside. (3 penalty points)
- The shelves are unclean in the pantry. The exterior of equipment is unclean. The light above the slicer is not working. The shelves are unclean. (3 penalty points)
4 occurences.
- The faucet on the 3 compartment sink is in disrepair. (1 penalty point)
- The back door does not have a sweep on it. (1 penalty point)
- The caulking on the 3 compartment sink is in disrepair. Carpeting in the area between the kitchen and storage. (2 penalty points)
2 occurences.
- The floors are unclean under equipment in pantry. The ceiling is unclean. Parts of the walls are unclean in kitchen and prep area. (3 penalty points)
3 occurences.
- The coving in the prep room is in disrepair. (1 penalty point)
- Possible mice droppings on the shelves in the dry storage room. (1 penalty point)
- Unnecessary items to the fascility are stored in the dry storage. (1 penalty point)
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6/26/2009 | Followup | 65 | Advise & Educate |
- The certified food manager certificate is expired. (1 penalty point)
- Critical: The person in charge is not maintaining the facility in a clean condition. (6 penalty points)
- Utencils are stored in unclean containers. (1 penalty point)
- CO2 tanks are not secured. (1 penalty point)
- Equipment is in disrepair. (1 penalty point)
- Food wrappers stored inside a used cardboard box. (1 penalty point)
- Critical: The spiguets on the soda machine and ice dispcencer are unclean and moldy. (6 penalty points)
- The hood is greasy and unclean (6 penalty points)
2 occurences.
- The syrup hoses inside the cabinet are unclean. The exterior of equipment is greasy and unclean. The shelf under the grillis unclean. The shelves are unclean throughout. (3 penalty points)
4 occurences.
- Critical: The faucet hangs behow the flood rim and submerged into a food bucket. (3 penalty points)
- Carpeting in area between kitchen and storage. (1 penalty point)
- There is an opening at the back door. (1 penalty point)
- Papertowels are not available (3 penalty points)
- Some lights do not work, light intensity is low. (1 penalty point)
- There is not enough light intensity in the storage room. (1 penalty point)
- Some walls are in disrepair. Carpeting is dirty and in disrepair. There are holes in the walls. The caulking around the 3 compartment sink is black. Coving is coming off the wall in the prep room. There are holes in the restroom doors. (3 penalty points)
6 occurences.
- There is garbage on the floor behind the cabinet at the soda machines. The ceilings are unclean. The floors are unclean. The walls are unclean. The walls, floors and ceilings are unclean in prep area. The floor sink is unclean in the prep room. The floors are unclean in storage room. (3 penalty points)
7 occurences.
- The handsink in the back is unclean. (3 penalty points)
- Evidence of mice droppings in the storage room. (1 penalty point)
- Unnecessary items in the storage room (1 penalty point)
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6/2/2009 | Followup | 53 | Advise & Educate |
- The Health Department Permit is not posted for public review.
- The certified food manager certificate is expired. (1 penalty point)
- Utencils are stored in an unclean container. (1 penalty point)
- CO2 tanks are not secured. (1 penalty point)
- Various cabinetry is in disrepair. Shelves are in disrepair. Equipment is in disrepair. (3 penalty points)
3 occurences.
- Critical: The spiquets on the soda machine and the ice dispecer are unclean and moldy. The inside of the reach in cooler is unclean. The microwave is unclean inside and outside. (18 penalty points)
3 occurences.
- The hood is greasy and unclean. The flap door on the ice machine is unclean inside. Metal mixing bowls in storage are in disrepair. (9 penalty points)
3 occurences.
- Syrup hoses inside the cabinets are dirty. The exterior of much of the equipement is greasy and unclean. The shelf under the grill is unclean. Shelves are unclean throughout. (3 penalty points)
4 occurences.
- Soda machine drains into a bucket. (1 penalty point)
- Carpetin in area between kitchen and storage. The cabinet by the garbage can is not smooth and easily cleanable. (2 penalty points)
2 occurences.
- There is an opening at the back screened door between door and frame. (1 penalty point)
- There is no soap at the back handsink. (3 penalty points)
- Papertowels are not available at the back handsink. (3 penalty points)
- Some lights do not work (2 penalty points)
2 occurences.
- Personal items of clothing is stored above food trays. (1 penalty point)
- There is rust on the ceiling tiles and paint is peeling. Some walls are in disrepair - patched but not painted. There are holes in the walls. The caulking around the 3 comparmtne sink is black. Coving is coming off the wall in the prep room. There are holes in the restroom doors. (3 penalty points)
7 occurences.
- There is garbage on the floor behind the cabinet at the soda machine. The ceilings are dusty and unclean. The floors are unclean, the walls are unclean. The carpet is dirty and in disrepair. The walls, floors and ceilings are unclean in the prep room. The floors are very unclean in the dry storage room. The cabinet by the garbage can is dirty. Toilets are not clean. (3 penalty points)
10 occurences.
- The handsink in the back is unclean. Restroom sinks are also unclean. (6 penalty points)
2 occurences.
- Critical: There is evidence of mice droppings on the shelves in the dry storage room. (3 penalty points)
- There are many unnecessary and non food related items in the storage room. (1 penalty point)
- Critical: Medicine and other personal itmes stored above food items. (6 penalty points)
- Chemicals are stored near cooking oil on a shelf in back prep room. (3 penalty points)
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5/5/2009 | Routine | 26 | Advise & Educate |
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