- Critical: Employee drink is stored on a shelf above a box of food. (3 penalty points)
- Critical: Raw chicken and beef products are being held in a refrigerator shelf below the stove at 47 degrees (moved to another cooler) (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)
- The caulking along the dishwasher area needs to be replaced. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: Containers are being stored on top of a garbage can. The interior of the ice machine is unclean. Clean dishes are stored on a shelf that is not clean. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The hand sink in the back preparation room is blocked by equipment (3 penalty points)
- The floor in the freezer is dirty. The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
Corrected on site.
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4/21/2015 | Routine | 64 | Advise & Educate |
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Raw hamburger is being held at 46°F in a reach in cooler. Pico de gallo is being held at 48°F in the make table. (6 penalty points)
2 occurences.
- Critical: sliced tomatoes stored in the walk in cooler are not date marked. (3 penalty points)
- Cardboard is being used as shelf liner. (1 penalty point)
- The filters in the hood are gapped. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice bin is dirty. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The handsink is blocked by cardboard boxes. (3 penalty points)
- There are small holes in the wall at the mop sink. (1 penalty point)
Corrected on site.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
|
9/10/2014 | Routine | 68 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The faucet fixture is corroaded at dishwasher hand sink. (1 penalty point)
- Black mold on caulking in dish area. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
|
2/18/2014 | Routine | 90 | 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)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Sour cream is being held at 52-54°F in the make table. Sliced tomatoes are being held at 51-53°F in make table #2. (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)
Corrected on site.
- The filters in the hood above the stove are gapped. Thelight by the walk-in cooler is out. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
3 occurences.
- Critical: The interior of the ice machine is unclean. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- Reach-in cooler handles and gaskets are dirty. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- The mixing valve at the hand sink is in disrepair. (1 penalty point)
- Employee items are being stored in a food preparation area. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
|
5/28/2013 | Routine | 59 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired and the certified manager is not registered with SLVHD. (1 penalty point)
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor in the walk in freezer. Food in the reach-in cooler and freezer is not covered to prevent contamination. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Potentially hazardous food is being stored in bags before properly cool being cooled down. (3 penalty points)
- Critical: Raw beef patties and rice are being held at 44-46 °F in a reach in cooler. Salsa and coleslaw are held at 46-48° F on ice on a counter. Tomatoes are held at 44 F at a make table. Milk is being held at 44°F in a reach in cooler. (6 penalty points)
4 occurences.
- 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: A bottle of orange juice being used in the bar was expired. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Various surfaces of equipment at the grill line are lined with foil. (1 penalty point)
- Several reach-in units have gaskets that are in disrepair. (1 penalty point)
- Raw chicken was being thawed at the 3 compartment sink. (1 penalty point)
- The thermometer of a reach-in unit is in disrepair and there is no ambient thermometer in the unit. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Fan covers in the walk-in freezer are dirty. (1 penalty point)
3 occurences.
- Critical: A hand sink was blocked by a box. (3 penalty points)
- The protective shields of two kitchen lights are broken (1 penalty point)
- A hand washing sign in the kitchen is no longer visible. (1 penalty point)
|
2/17/2012 | Routine | 48 | Advise & Educate |
- Critical: Cooked pork ribs and cooked coconut rice stored in cold drawer noted between 46 and 48*F. (6 penalty points)
- There is no quat sanitizer test kit available. (1 penalty point)
- Cutting boards on cook line are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Quat sanitizer solution in wiping cloth container(s) is too strong. (6 penalty points)
Corrected on site.
- Critical: A box is stored on the hand sink in the back area (3 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
|
12/10/2010 | Routine | 77 | Advise & Educate |
- Critical: Cook failed to wash their hands prior to putting on a new glove. (6 penalty points)
- Critical: An open employee drink is stored on a prep table in the back room. (6 penalty points)
Corrected on site.
- A damp cloth is stored on a cuttingboard between use. (1 penalty point)
Corrected on site.
- Between handling raw hamburger patties and working with food cook failed to change out their gloves. (1 penalty point)
- Critical: Chlorine sanitizer in bucket for wipe cloths is too strong. (6 penalty points)
- Critical: The can opener blade is soiled. (6 penalty points)
- Beer keg cooler walk in fridge fan cover is dirty. (1 penalty point)
- Critical: A baking pan is stored on top of the hand sink located in the back room. (3 penalty points)
Corrected on site.
- Critical: A chemical/cleaner stored in a spray bottle is not labeled. (6 penalty points)
Corrected on site.
|
5/13/2010 | Routine | 64 | Advise & Educate |
- Critical: Employee personal drink is stored by food and it is not self contained. (6 penalty points)
Corrected on site.
- Critical: Raw eggs are stored on top of tortillas. (6 penalty points)
Corrected on site.
- Presence of wet unclean towels nested on counter. (1 penalty point)
Corrected on site.
- Single use food utensils are neither stored inverted nor are protected. (1 penalty point)
Corrected on site.
- The ice bin unit is rusted inside. The shelves inside the walk in are rusted and out of repair. (2 penalty points)
2 occurences.
- The shelves inside th walk in are unclean to sight and touch. Shelves on top of food prep table are unclean. (6 penalty points)
2 occurences.
- The microwave unit ceiling is deeply unclean. (3 penalty points)
- Critical: The hand wash sink is blocked and non accessable. (3 penalty points)
Corrected on site.
- The floor sink below the dish washer is deeply unclean. Some wall areas are unclean to sight and touch. (2 penalty points)
2 occurences.
- Critical: A bottle of toxics is stored by clean dishes. (6 penalty points)
Corrected on site.
|
8/26/2009 | Routine | 64 | Advise & Educate |
- Critical: Employee changed operations and failed to remove gloves and handwash prior to return to food. (6 penalty points)
- In-use utensils are stored in stagnant water between use. (1 penalty point)
- Food is stored unprotected. (1 penalty point)
Corrected on site.
- Critical: Sour cream is held at 48 degrees F in the cold table. (6 penalty points)
- The cutting board is deeply scored and it can no longer be sanitized. (1 penalty point)
- Critical: Can opener blade is unclean, with food debris encrustation. (6 penalty points)
Corrected on site.
- Walk-in fan grates are unclean. Walk-in shelves are unclean to sight and touch. (2 penalty points)
2 occurences.
- Critical: Handwash sink is blocked. (3 penalty points)
- A three compartment sink faucet is leaking and out of repair. (1 penalty point)
- Ceiling tile is missing. (1 penalty point)
- An unclean radio cassette is stored by food. (1 penalty point)
Corrected on site.
|
10/24/2008 | Routine | 71 | Advise & Educate |
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