- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- The faucet is leaking on the hand sink. (1 penalty point)
Corrected on site.
- Rags are used to repair portions of the ceiling, The ceiling is not easily cleanable. (1 penalty point)
2 occurences.
- Light intensity at food preparation surfaces is less than 50 foot candles. Three foot candles were measured. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- Personal belongings are stored on top of beverage stirrers. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
- Critical: Chemicals are stored above single service items. (6 penalty points)
Corrected on site.
|
12/3/2014 | Followup | 70 | Advise & Educate |
- Critical: There is no designated person in charge. (6 penalty points)
- Critical: An employee did not wash hands between clean (handling food) and dirty tasks (warewashing). (6 penalty points)
- Critical: Employees are eating in food preparation areas. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
2 occurences.
- 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)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods (cooked meats) that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent, in the bar area. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The light fixture in the reach-in cooler is in disrepair. The wire shelving in the reach-in cooler are in disrepair. Doors on a beer cooker are in disrepair. (1 penalty point)
3 occurences.
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
Corrected on site.
- Critical: Surfaces are unclean around the soda dispenser nozzles. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- A hanging light fixture is dusty above the oven. Surfaces inside the front beer cooler are dirty to sight and touch. (1 penalty point)
2 occurences.
- Critical: A spray hose hangs below the flood rim of the single compartment sink. (6 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Light intensity at food preparation surfaces (Bar area) is less than 50 foot candles. 20 foot candles was measured. (1 penalty point)
- Floor tiles are in disrepair throughout the facility. Various walls are damaged. (1 penalty point)
2 occurences.
- The walls are dirty in various areas. (1 penalty point)
- The ventilation hood is in disrepair. (1 penalty point)
- Critical: Toxic materials (cockroach and ant spray) that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
|
11/19/2014 | Routine | 47 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. Single service items are stored on the floor. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Solitude microwave in disrepair. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. The interior of the ice bin is dirty. (6 penalty points)
3 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: There is no hand sink convenient and accessible to the bar area. (6 penalty points)
- Critical: Handsink is blocked with Equipment and Cleaning products Handsink is blocked with keg and mats. (3 penalty points)
2 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Personal coat on shelf in contact with Single service items (1 penalty point)
- Various walls are damaged. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- The floor is dirty beneath cooking equipment. The ceiling is dirty in various areas. Walls are dirty in various areas. The floor is dirty in bar areas. (1 penalty point)
4 occurences.
- The mop is not hung to air dry. (1 penalty point)
|
11/20/2013 | Routine | 63 | |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Ham is being held at 45°F in a reach in cooler. Reach-in needs to be turned down. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Unwrapped stir sticks for customer self-service are not presented to protect lip surfaces from touching by customers. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment is not elevated at least 6 inches above the floor and is not sealed to the floor. coolers (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- There is no mop sink on the main floor of the facility. (1 penalty point)
- Critical: Hose bib lacks vacuum breaker valve downstairs. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Corragated metal above bar is not smooth. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. Light intensity is less than 20 foot candles in the warewashing area. There is insufficient light intensity in the bar areas. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
- The floor/wall juncture lacks coving … (1 penalty point)
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8/17/2011 | Routine | 71 | Advise & Educate |
- Critical: Inside the victory reach-in is dirty. (6 penalty points)
- Critical: Inside the ice machine is dirty. (6 penalty points)
|
9/25/2009 | Routine | 88 | Approved |
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