- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Gaskets are damaged on the walk-in refrigerator. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Critical: The shelf above the cook surface is dirty. The interior of the ice bin is dirty. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Critical: The mop sink does not have an atmospheric pressure breaker valve. (6 penalty points)
- Critical: The rear hand sink is blocked by aprons. (3 penalty points)
Corrected on site.
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Various ceiling surfaces are water damaged. (1 penalty point)
- Floor sinks are dirty. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
|
12/14/2015 | Routine | 60 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Critical: The underside of the shelf above the grill unclean. (6 penalty points)
- Critical: Linens are blocking a hand sink. (3 penalty points)
|
11/3/2014 | Followup | 76 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- 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)
- Critical: Moldy sliced tomatoes are being used in the make table cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Cut lettuce is being held at 46°F in the walk in cooler. (6 penalty points)
- Critical: Gyro meat is being held at 88-90°F on a shwarma grill. (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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The ventilation hood is not sealed to the ceiling. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The underside of the shelf above the grill is unclean. The interior of the ice bin is dirty. The interior of the ice machine is unclean. (6 penalty points)
Corrected on site.
3 occurences.
- Reach-in cooler handles are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- Critical: The hand sink is being used for other purposes. (3 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- The area underneath the cash register is unclean. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- The hand sink is not maintained in a clean condition. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Employee personal items are being stored on food equipment. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
10/20/2014 | Routine | 33 | Advise & Educate |
- Critical: Raw meat being stored above oil in the walkin. (6 penalty points)
Corrected on site.
- Food containers are not labeled with common names. (1 penalty point)
Corrected on site.
- Small plastic cups are being used as scoops and are resting in the food product. (1 penalty point)
- There are some paper product in boxes that are being stored on the floor. (1 penalty point)
Corrected on site.
- CO2 tank are not restrained. (1 penalty point)
Corrected on site.
- The gasket on the freezer is damaged. (1 penalty point)
- Plastic small cups are being reused as a scoop in the nuts and graham crackers. (1 penalty point)
- Critical: There are dirty knives being stored next to clean ones. (6 penalty points)
Corrected on site.
- The light in the freezer is damaged. (1 penalty point)
- There are walls that are damaged or that have gaps. (1 penalty point)
- The floor under the equipment in the front area is dirty., The floor drain in the front area is dirty. (1 penalty point)
2 occurences.
- There are some walls that have gaps in the corners to adjacent walls. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
|
11/6/2013 | Routine | 72 | Advise & Educate |
| No violation noted during this evaluation. | 12/19/2012 | Followup | 100 | Advise & Educate |
- Critical: Raw chicken stored next to avocado in reachin. Raw chicken stored above raw ground beef in the reachin. (6 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
2 occurences.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food is being stored on the floor. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
2 occurences.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The knives are damaged and being used. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Critical: Dirty knives are being stored next to clean ones. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The light shield is damaged. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- The back handsink is not functional. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
12/18/2012 | Routine | 71 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (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)
Corrected on site.
- Raw meat is stored above other foods in the freezer. (1 penalty point)
Corrected on site.
- Critical: Tomatos are being held at 50°F in the make table. (6 penalty points)
- Clean food equipment is exposed to potential contamination. (1 penalty point)
- Various surfaces are lined with foil. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- There is no probe thermometer available with range of 0 - 220°F. (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 unclean. (6 penalty points)
- Critical: Dishes are not being sanitized after being washed. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The spray nozzle at the 3-compartment sink hangs below the flood rim. (1 penalty point)
- The ceiling tiles over the handwashang sink, ice cream dispenser, and freezer are not smooth, non absorbent and easily cleanable. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
- Restrooms lack hand washing signage. A handwash sign is not at each handsink used by employees. (1 penalty point)
- The ceiling over the grill is in disrepair. (1 penalty point)
- The floor is dirty beneath cooking equipment. Walls are dirty in various areas. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
- There is no "No smoking" sign at the entrance to the facility. (1 penalty point)
|
6/15/2011 | Routine | 37 | |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- Food containers are not labeled with the common name. (1 penalty point)
- A wet towel is stored on top of a prep table. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Some floor areas under syrup boxes are unclean. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
2/2/2010 | Routine | 88 | Advise & Educate |
- The food handler card is not available. (1 penalty point)
- The food safety manager certification is expired. (1 penalty point)
- A wet wiping cloth does not have sanitizer measured in it. (1 penalty point)
- Cardboard and aluminum foil are used to store containers. (1 penalty point)
- The door gasket in the reach-in freezer is in disrepair. (1 penalty point)
- The hot water in the hand sink does not reach 100° F within 30 seconds. (1 penalty point)
- There is no cover for the waste receptacle in the women’s restroom. (1 penalty point)
- There is no paper towel in the hand sink. (3 penalty points)
- There is no hand wash sign in the hand sink. (1 penalty point)
- Floor and ceiling in the kitchen area are dirty. (1 penalty point)
- The ceiling vents above the food preparation area are dirty. (1 penalty point)
- Critical: The hand sink is used to place dirty utensils. (1 penalty point)
|
12/17/2008 | Routine | 86 | Advise & Educate |
- Health Department food permit is left at home. (6 penalty points)
- Employees food handler permit is left at home. (1 penalty point)
- Certified manager's permit is not brought with him. (1 penalty point)
- Critical: Personal drinks stored with single items. (6 penalty points)
- Wet towel stored on food prep area. Ice scoop handle contacted with ice directly. (2 penalty points)
2 occurences.
- Can food stored on the floor. Walk-in cooler, food (bread) stored on the ground. Onion stored on the floor. (3 penalty points)
3 occurences.
- There is no disinfectant in water bucket. (1 penalty point)
- Freezer gasket is broken. It is out of repair. Beverage air cooler (handle) is out of repair. (2 penalty points)
2 occurences.
- Critical: Ice maker hose is directly drained into sewer. (3 penalty points)
- Ladies restroom needs to have a cover for garbage container. (1 penalty point)
- Dumpster is not covered. (1 penalty point)
- Light bulb in walk-in cooler need to have protection shield. (1 penalty point)
- Kitchen door is not completely sealed to prevent mice from getting in. (1 penalty point)
- Handwash sink soap has been removed, there is no soap hanging on the wall. (3 penalty points)
- Wet mop is not air dried in between uses. (1 penalty point)
- Kitchen walls need to have covering (for junctures). (1 penalty point)
|
2/1/2008 | Routine | 66 | Advise & Educate |
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