- Critical: An employee beverage is stored in a reach-in with food for sale. (3 penalty points)
Corrected on site.
- A cup is being used as a scoop. (1 penalty point)
Corrected on site.
- A reach-in gasket is damaged. The condenser unit in the walk-in freezer is leaking and creating ice build up (non-repeat). (1 penalty point)
2 occurences.
- Various non-food contact surfaces in the grill area are unclean to sight and touch. (1 penalty point)
- Floor tiles in the grill area are missing or loose. Grout is low in various areas. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
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2/23/2015 | Routine | 87 | Advise & Educate |
- Critical: Tomatoes are at 58 and guacamole at 51 in the make table. (6 penalty points)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: The interior of the ice bin is dirty. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Corner molding by hand sink is broken. Floor tiles are cracked. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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9/9/2014 | Routine | 70 | |
- Not all food employees have a current food handler card. (1 penalty point)
- 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)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
Corrected on site.
- Critical: Hot dogs are being held at 45°F in the grill cooler. (6 penalty points)
- Critical: Chili is being held at 110°F in a warmer. (6 penalty points)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (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)
- Critical: The hand sink is being blocked by mop buckets. (3 penalty points)
Corrected on site.
- Critical: Hand sanitizer is being stored away from the hand sink. (3 penalty points)
Corrected on site.
- Areas of the floor are missing grout. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
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1/6/2014 | Routine | 59 | Advise & Educate |
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Critical: Deli meat is being held at 45°F in the make table. Sliced tomatoes are being held at 45°F on the grill. (6 penalty points)
2 occurences.
- Single service items are stored on the floor. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. The hand sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Critical: Chemicals are stored above food. (6 penalty points)
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1/31/2013 | Followup | 70 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: The line table is holding house made ranch dressing at 55 F. Sliced tomatoes are being held at 44°F in the make table. (6 penalty points)
2 occurences.
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The condenser unit in the walk-in cooler is leaking. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. The interior of the ice bin is dirty. The interior of the ice machine is unclean. (6 penalty points)
Corrected on site.
3 occurences.
- The interior of the reach-in cooler is dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
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12/11/2012 | Followup | 71 | Advise & Educate |
- 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)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: House dressing is being held at 46°F in the make table. (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: The interior of the ice machine is unclean. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- Non-food contact surfaces of various equipment are dirty. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
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11/20/2012 | Routine | 67 | |
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food employees are not using hair restraints. (1 penalty point)
- Critical: A food employee touched ready-to-eat lemons with bare hands. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- A cup is being used to serve culinary ice. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. Food is being stored on the floor in the walk in freezer. (1 penalty point)
2 occurences.
- Critical: Sliced tomatoes are being held at 55 °F in the make table. (6 penalty points)
Corrected on site.
- Critical: Soup is being held at 116°F in the steam table. (6 penalty points)
Corrected on site.
- 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)
- Single service items are stored on the floor. (1 penalty point)
- Various surfaces around the grill are lined with foil that is not being changed on a regular basis. (1 penalty point)
- The condenser unit is leaking in a reach in cooler. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. 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)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
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10/17/2012 | Routine | 53 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Cleaned dishware are stored dirty with old food debris on them. Cooling vents in the walk in fridge are dirty with dust accumulation. The underside of the shelf above a preparation table is unclean. The interior of the waitress ice machine is dirty, (6 penalty points)
4 occurences.
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10/4/2011 | Routine | 93 | Advise & Educate |
- An in-use spatula is stored between the wall and grill area. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: The roast beef and turkey on the cold table are holding out of temperature at 48 and 51 degrees F. (6 penalty points)
- Critical: The interior of the ice machine is unclean. The underside of the shelf above a preparation table is unclean. Containers used to store clean dishware are dirty with old food debris. (6 penalty points)
3 occurences.
- Various shelving units are dirty with accumulation of food debris. (1 penalty point)
- Various ceiling surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- Various FRP walls are dirty. Floor surfaces of the walk in fridge and freezer are dirty. (1 penalty point)
2 occurences.
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3/29/2011 | Routine | 83 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- The pre filled water cups are not covered to protect from contamination. Containers of food are not covered to prevent from contamination. Unused food containers are not stored to protect from contamination. (1 penalty point)
3 occurences.
- Critical: The chili on the make line is out of temperature at 126 degrees F. The clam chowder on the waitress station make lire is holding out of temperature at 122 degrees F. (6 penalty points)
2 occurences.
- Critical: The cut tomatoes and ham on the make line are out of temperature at 47 and 46 degrees F. The raw bacon and cut tomatoes on the reach in are holding out of temperature at 44 and 47 degrees F. (6 penalty points)
2 occurences.
- Various ceiling tiles are dirty with dust. Various drawer handles are dirty. Various shelving units are dirty. (3 penalty points)
3 occurences.
- Critical: The canopener is unclean to sight and touch. Storage bins where utensils are stored are dirty to sight and torch. The interior of the ice machine is unclean. The inside of the waitress station ice machine is dirty. (6 penalty points)
4 occurences.
- Critical: The hose to the mop sink does not have an air gap. The drain line from the warewash area does not have an air gap as it enters the floor drain. (3 penalty points)
2 occurences.
- Critical: The hand sink is blocked. (3 penalty points)
- The back hand washing sink does not drain. The four compartment sink faucet is leaking. The floor drain by the dish machine is clogged. (1 penalty point)
3 occurences.
- Employee beverage is stored in the warewash area. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- The hand sink is not maintained in a clean and working condition. (3 penalty points)
- Critical: Various chemical spray bottles are not labeled with the common name. (6 penalty points)
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9/29/2010 | Routine | 59 | Advise & Educate |
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