- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (Garlic and oil mixture, broth at cookl line) Written procedures for using time as a public health control are not available. (6 penalty points)
- Dishwashing counter in ware washing area is not fully sealed to the wall. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. Portions of the meat slicer are unclean to sight and touch. (6 penalty points)
2 occurences.
- Surfaces under the cook line are dirty. (1 penalty point)
- Small holes in walls in ware washing area. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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12/3/2015 | Followup | 84 | Advise & Educate |
- 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. The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. Chicken stored on top of beef in the walk in cooler. (6 penalty points)
2 occurences.
- 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. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food on cook line, in reach in coolers, and storage shelves are not covered in between use to prevent contamination. (1 penalty point)
- Potentially hazardous food is thawing in standing water (chicken and shrimp). (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (Fried rice in walk in cooler covered measured 122 degrees). (3 penalty points)
- Critical: Cooked noodles are being held at 108°F in the microwave. (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. (Unapproved grocery bags and trash cans). (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Utensils, dishes, pots etc. are not stored to prevent contamination. (1 penalty point)
- Various surfaces are lined with foil. Unsealed blocks of wood used throughout facility are not nonabsorbent and easily cleanable. (1 penalty point)
2 occurences.
- Domestic style refrigerators and freezers are not durable for commercial use. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall and countertop. The shelf under the hand sink has an unselaed gap. (1 penalty point)
2 occurences.
- Refridgerators and freezers are not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Gaskets are damaged on a refridgerator unit. Duct tape is being used to seal the side of the dishwashing machine against the adjacent wall. (1 penalty point)
2 occurences.
- Critical: The sanitizer in the final rinse of the dish machine is too low. (6 penalty points)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Shelves throughout the kitchen, including under cookline, are unclean to sight and touch. Interior surfaces of a reach in cooler are unclean. Shelves in the walk-in cooler are unclean to sight and touch. The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. (6 penalty points)
6 occurences.
- Exterior surfaces of food containers at cook line are dirty. Exterior surfaces of cooking equipment are dirty. (Cook line equipment, pans for cooking food). Reach-in cooler handles are dirty. Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler and walk-in freezer are dirty. There is an accumulation of food debris under the grill/cook line. Reach-in and walk-in cooler gaskets are dirty. (1 penalty point)
7 occurences.
- Critical: Equipment and food contact surfaces are not being sanitized in between use. (6 penalty points)
- Critical: Food is being dumped in the handsink. (3 penalty points)
- Faucet knobs at kitchen handsink are broken. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- The dumpster area is not maintained clean. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (Repaired with unapproved materials: duct tape). (1 penalty point)
- Broken light cover in the warewashing area. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Sleeping quarters on the premises are not separated from areas used for food establishment operations by either complete partitioning or a solid self closing door. (1 penalty point)
- Critical: 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)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- Floors and door frame of walk in freezer are damaged, peeling paint. Damaged floor tiles near back door. Damaged coving near walk in freezer. Large hole in wall in warewashing area. Small holes in walls throughout the facility. (1 penalty point)
5 occurences.
- The floor is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. The floor is dirty beneath cooking equipment. Caulking is dirty in the warewashing area. (1 penalty point)
5 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- The hand sink is not maintained in a clean condition. (1 penalty point)
- Critical: Dead mice and cockroaches in facility. (3 penalty points)
- Dead cockroaches and mice have not been removed from the premises. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: Rodent bait stations were not in a covered, tamper resistant bait station. (6 penalty points)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
- Employee personal items are not separated from food, food equipment, and food storage. (Conditioner, hair dryer, coats, sparring gloves, purses, body wash etc.) (1 penalty point)
- Critical: Chemicals are stored above food equipment. A chemical spray bottle is stored above a food preparation area. (6 penalty points)
- Critical: Establishment is using unapproved pest control chemicals in facility. Establishment is not ensuring that pesticides are applied by a licensed pesticide applicator. (6 penalty points)
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11/19/2015 | Routine | 0 | Advise & Educate |
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. Single service items are stored on the floor. (1 penalty point)
2 occurences.
- Refrigertaor is not a commercial unit. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Refrigerator is not elevated 6 inches off the floor to facilitate easy cleaning. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. Duct tape is being used to seal the side of the diswashing machine against the adjacent wall. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Exterior surfaces of food containers are dirty. Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Shelves in the walk-in cooler are dirty. There is an accumulation of food debris under the grill. Shelves in the walk-in cooler are dirty. Non-food contact surfaces of various equipment are dirty. Reach-in cooler handles and gaskets are dirty. (1 penalty point)
8 occurences.
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is insufficient light intensity in the walk-in freezer. (1 penalty point)
- • Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Personal items are being stored on food prep tables. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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3/26/2015 | Routine | 69 | Advise & Educate |
- Critical: Employee is handling cooked noodles with her bare hands. (6 penalty points)
- Food containers are not labeled with the common name of the food. (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: Cooked noodles are being cooled in room temperature. Raw meats are being thawed in room temperature. (6 penalty points)
2 occurences.
- Critical: Cooked shrimp is being held at 50F in a reach-in. (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. Trash bags are being used to cover flour containers. Flour containers are not food grade containers. (6 penalty points)
3 occurences.
- Cleaned food equipment items are being stored underneath dirty sink. (1 penalty point)
- One of the reach-ins is in disrepair. One of the handsinks does not have hot water of at least 100F. (1 penalty point)
2 occurences.
- Inside of microwave oven is unclean. (1 penalty point)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- There are flies in the facility. (1 penalty point)
- Personal items are not isolated from restaurant items. (1 penalty point)
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10/16/2014 | Routine | 62 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. A put of Soup is stored on the floor. (1 penalty point)
2 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: Food is being stored in non-food grade containers in the walk-in cooler and walk-in freezer. (6 penalty points)
2 occurences.
- Single service items are not stored to prevent contamination. (1 penalty point)
- Kenmore equipment is not a commercial grade. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Lights are out in the kitchen. light is out in the freezer. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- Cooking hood is dirty. Interior reach-ins are unclean. Fluor of walk-in freezer is dirty. (1 penalty point)
3 occurences.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Fly traps are hung above food prep table. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
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2/11/2014 | Routine | 76 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Cooked noodles are being kept in plastic grocery bags. Raw Chicken is being kept in plastic grocery bags. Vegetables are being kept in plastic grocery bags. (6 penalty points)
3 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Kenmore refrigerator is not a commercial grade unit. (1 penalty point)
- McCall cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Kenmore refrigerator is not elevated 6 inches off the floor. (1 penalty point)
- Filters are filled with grease deposits. (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 bar hand sink. (3 penalty points)
|
6/27/2013 | Routine | 71 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Potentially hazardous food is thawing in standing water. (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)
- Critical: Food is being stored in grocery plastic bags. (6 penalty points)
3 occurences.
- Kenmore refrigerator is not a commercial grade unit. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Kenmore refrigerator is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Critical: Bowls of condiments are stacked on top of other potentially hazardous foods in the reach-in cooler. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- There is no hand drying provision at the bar hand sink. (3 penalty points)
|
6/28/2012 | Routine | 76 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Condiments are not cover to prevent contamination. (1 penalty point)
- Critical: Potentially hazardous foods are not date-marked in the walk-in cooler. (3 penalty points)
- Critical: Food is being stored in plastic grocery bags. (6 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A spray bottle is not labled with the common name. (6 penalty points)
|
1/11/2012 | Routine | 81 | Advise & Educate |
- 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. (1 penalty point)
- A container of food is being stored on the floor. Foods in various reach-in coolers are not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Food is being stored in plastic grocery bags. (6 penalty points)
- There is exposed wood by the handwashing sink counter. Carpeted, wooden dolly is not smooth, non-absorbent, and easily cleanable. (1 penalty point)
2 occurences.
- Kenmore refrigerator is not a commercial grade unit. (1 penalty point)
- Cold holding unit by the bar lacks an internal ambient thermometer. (1 penalty point)
- Critical: No test kit available. (3 penalty points)
- The holes in the 3 compartment sink need to be sealed. The bar hand sink is not sealed to the adjacent wall. The hand sink by the warewashing station is not sealed to the adjacent wall. The mop sink is not sealed to the adjacent wall. The warewashing machine is not sealed to the adjacent wall. (1 penalty point)
5 occurences.
- Kenmore refrigerator is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: The 3 compartment sink is not indirectly drained. (6 penalty points)
- The mop is not hung to air dry. (1 penalty point)
|
9/26/2011 | Routine | 69 | Advise & Educate |
| No violation noted during this evaluation. | 9/14/2011 | Critical Item | 100 | Advise & Educate |
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