- 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. Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Food is being stored on the floor. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Milk and tomato wedges are being held at 44-45°F in a reach in 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)
- Critical: Food handled by bare hands was discarded. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. Clean equipment is stored on the floor. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- Critical: The mop sink faucet doesn't have a back flow prevention device. (6 penalty points)
- The conduits and tanks next to the ventilation hood are unclean. The floor sink beneath the 3-compartment sink is dirty. (1 penalty point)
2 occurences.
|
5/18/2015 | Routine | 62 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- plates 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 in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Gravy is being held at 122°F in a warmer. (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.
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
Corrected on site.
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Critical: Gravy found to be out of temperature in the warmer was discarded. (6 penalty points)
Corrected on site.
- Clean equipment is stored on the floor. (1 penalty point)
- A beverage style cooler is being used to hold potentially hazardous foods. (1 penalty point)
- The ventilation hood is not sealed to the ceiling. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. The handle to the microwave on the line is in disrepair. (1 penalty point)
2 occurences.
- Critical: The underside of the shlef behind the burners has heavy accumulations of grease and food debris. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable above the soda dispensing area. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- The utility conduits and fire suppression tank next to the ventilation hood is unclean to the sight and touch. The ceiling is dirty in various areas. Floor sinks are dirty. (1 penalty point)
3 occurences.
|
1/9/2015 | Routine | 50 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Critical: French toast batter is being stored above ready to eat foods in the reach-in cooler on the line. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (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)
- Clean equipment is stored on the floor. (1 penalty point)
- A plastic grocery bag is being used to seal a hole in the ceiling. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
7 occurences.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The cover to the compressor of the reach-in cooler is missing. Gaskets are damaged on a refrigerator unit. The handle to the microwave is in poor repair. (1 penalty point)
3 occurences.
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Single-use items are being re-used. (1 penalty point)
- Critical: The interior of the ice bin is dirty. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- Exterior surfaces of food containers are dirty. Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Insect control devices are installed above food preparation areas. (1 penalty point)
- Areas of the floor are missing grout. The floor to the walk-in cooler is damaged. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
|
8/25/2014 | Routine | 58 | |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food in the reach-in Freezer is not covered to prevent contamination. (1 penalty point)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
Corrected on site.
- Exterior surfaces of cooking equipment are dirty. Exterior surfaces of food containers are dirty. (1 penalty point)
2 occurences.
- Various walls are damaged. (1 penalty point)
- The floor is dirty beneath cooking equipment. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
|
1/14/2014 | Routine | 86 | Advise & Educate |
| No violation noted during this evaluation. | 9/13/2013 | Critical Item | 100 | Advise & Educate |
- The ice scoop is stored not protected from contamination . (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Cut melon is being held at 50 °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: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Single service items are not stored to prevent contamination. (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)
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The underside of the shelf above a preparation table is unclean. Interior surfaces of a reach in cooler are unclean. The interior of the ice bin is dirty. (6 penalty points)
7 occurences.
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Bicycle stored next to apple filling. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling 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. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
9/4/2013 | Routine | 62 | Advise & Educate |
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
- Various walls are damaged. Various ceiling surfaces are damaged. Various floor surfaces are damaged. (1 penalty point)
|
4/12/2013 | Followup | 92 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food in the on top of oven is not covered to prevent contamination. (1 penalty point)
- Critical: Cooked potatoes are being held at 50 °F in the walk in cooler. Various potentaly hazardous foods are being held at 50 °F in the walk in cooler. (6 penalty points)
2 occurences.
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Handle of knife is broken and not easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. The canopener is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The underside of the shelf above a preparation table is unclean. Shelves throughout the kitchen are unclean to sight and touch. Shelves in the reach-in cooler are unclean to sight and touch. The meat slicer is unclean to sight and touch. (6 penalty points)
9 occurences.
- Critical: Walk in cooler is not keeping potentially hazardous foods at required temperatures. (6 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
|
4/2/2013 | Routine | 71 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Critical: Various potentialy hazordous food sare being held at 44 to 55°F in the walk in cooler. (6 penalty points)
4 occurences.
- Gaskets are damaged on a refrigerator unit. A walk in cooler is not maintained to hold potentially hazardous food at or below 41°F.COS Door is damaged on a walk in refrigerator unit. (1 penalty point)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Ice scoop not stored to prevent contimination. (6 penalty points)
- Reach-in cooler gaskets are dirty. There is an accumulation of food debris under the grill. Reach-in cooler handles are dirty. (1 penalty point)
3 occurences.
- Various floor surfaces are damaged. Floor surfaces are damaged in walk in cooler. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. The ceiling is dirty in various areas. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- Hood filters are very dirty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
|
10/3/2012 | Routine | 75 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Cook line grill is very dirty and needs to be cleaned. (1 penalty point)
- Critical: Hot and cold water are not provided at plumbing fixtures where required. (3 penalty points)
Corrected on site.
- Various floor surfaces are damaged. (1 penalty point)
|
4/24/2012 | Followup | 94 | Advise & Educate |
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