- The certified manager is not registered with SLCoHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 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. (1 penalty point)
2 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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11/26/2014 | Routine | 84 | Advise & Educate |
- 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)
- Critical: Raw chicken 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)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 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: Test strips are old and no longer effective.- (3 penalty points)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- The tile is damaged below the dishwashing sink. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Mixer is unclean. Fan is unclean. Shelves in the walk-in cooler are dirty. Meat slicer is unclean. (1 penalty point)
3 occurences.
- Critical: A spray hose hangs below the flood rim of the dishwashing sink. (6 penalty points)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The floor is dirty-behind the grill. Walls are dirty behind the grill. (1 penalty point)
2 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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10/3/2013 | Routine | 60 | Advise & Educate |
- Critical: A raw meat package is stored in contact with with ready-to-eat food in the reach-in cooler. (6 penalty points)
- Food is being stored on the floor. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. The hand sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- The interior of the microwave is unclean. (3 penalty points)
- Various floor surfaces are damaged. Various ceiling surfaces are damaged. Coving from wall junctures are damaged underneath the hand washing sink. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
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8/5/2011 | Routine | 85 | Advise & Educate |
- Critical: A carton of raw shell eggs are stored above a covered pan of pulled pork in the walkin. (6 penalty points)
- Critical: Food removed from original packaging, portioned or prepared, and held over 24 hours are not date marked in the walkin. (6 penalty points)
- Unable to verify sanitizer concentration test strips. (1 penalty point)
- The walkin door gaskets are damaged and are no longer easily cleanable. (1 penalty point)
- The pores of cinder blocks are not sealed to be smooth, durable, non-absorbent and easily cleanable in the refrigerator room. (1 penalty point)
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2/14/2011 | Routine | 85 | Advise & Educate |
- Critical: A carton of raw shell eggs is stored above ready-to-eat food in the glass-door True. (6 penalty points)
- Critical: Sliced turkey and salsa date marked 7-30 are held at 56F in the glass-door True. (6 penalty points)
- The glass-door True is not capable of holding food at 41F or less. (1 penalty point)
- The glass-door True is not elevated six inches from the floor to failitate cleaning. (1 penalty point)
- The facility is not repaired or maintained to be smooth, durable, non-absorbent and easily cleanable. (1 penalty point)
- Critical: A chemical spray bottle is not labeled. (6 penalty points)
Corrected on site.
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8/3/2010 | Routine | 79 | Advise & Educate |
- Critical: Dented cans of hominiy, refried beans, and enchilada sauce are stored on a rack. (6 penalty points)
- Raw turkey is stored on top of raw pork in the True freezer. Raw pork is stored above a bag of vegetables in the other True freezer. Various foods are stored less than six inches above the floor in the walkin. (3 penalty points)
3 occurences.
- There are moldy tomatoes stored in the walkin. (3 penalty points)
- A brick which is not sealed to be smooth, durable, non-absorbent and easily cleanable is used to elevate a shelf in the walkin. (1 penalty point)
- Mineral deposits have accumulated at the mop sink atmospheric vacuum breaker. (1 penalty point)
- The exterior door in the storage area does not provide a tight fit along the bottom (1 penalty point)
- Floors and walls are damaged in various areas. (1 penalty point)
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1/25/2010 | Routine | 84 | Advise & Educate |
- Food presented for self-service on a dining room table is not protected from contamination. (1 penalty point)
- Critical: Ham is at 69F in a sack lunch. (6 penalty points)
- Critical: Food removed from original packaging, portioned or prepared, and held for over 24 hours are not date marked (ham in the True which was wrapped and stored since yesterday per employee). (6 penalty points)
- Critical: A consumer advisory is not posted for eggs cooked to order. (6 penalty points)
- Critical: Dented cans are stored on a shelf. (3 penalty points)
- A box of cups is stored less than six inches above the floor. (1 penalty point)
- The celing is damaged in the dish machine area. (1 penalty point)
- Critical: Chemical spray bottles are not labeled with the common name of the contents (stored under the dish machine). (6 penalty points)
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7/8/2009 | Routine | 70 | Advise & Educate |
- Food offered for self-service in the dining area are not covered or protected to avoid contamination. (1 penalty point)
- Paint is peeling from the block wall adjacent to the storage racks. There is unsealed exposed wood on the vertical of the storage shelf adjacent to the True (2 penalty points)
2 occurences.
- A plumbing ceiling penetration - the void around - is not sealed to be smooth, durable, non-absorbent and easily cleanable (above the hood, under the handsink). The block wall/ceiling juncture is not sealed in the prep kitchen. (2 penalty points)
2 occurences.
- There is less than 50-foot candles of light intensity at the range (measures 20). (1 penalty point)
- Various vinyl floor tiles are damaged. (1 penalty point)
- Cove base is missing at the floor junctures of the walkin, walls and storage shelf. (1 penalty point)
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1/8/2009 | Routine | 92 | Advise & Educate |
- Critical: An open employee beverage can is stored above a prep surface. (6 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above other food, various. (6 penalty points)
Corrected on site.
- A damp wiping cloth without measurable sanitizer is stored under a cutting board, various. (1 penalty point)
- There are various unsealed metal utilities on and above the floor in the dish machine. (1 penalty point)
- The counter of the shelf-service area is damaged. (1 penalty point)
- Critical: The sanitizer concentration is too weak. (6 penalty points)
Corrected on site.
- There are unsealed holes and pores in the block wall in the walk-in area. (1 penalty point)
- There are less than 50-foot candles of light intensity at the range (measures at 20). (1 penalty point)
- Walls are damaged in various areas. (1 penalty point)
- Coving at the floor/wall juncture is missing in the walk-in area (the walk-in/floor juncture also). (1 penalty point)
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1/18/2008 | Routine | 75 | Advise & Educate |
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