- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Critical: Moldy strawberries are stored with other usable produce in the walk in. (6 penalty points)
Corrected on site.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Back prep area hand sink is no longer sealed to the wall. (1 penalty point)
- Vent hood filters are damaged. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of cook line refrigerated drawers are dirty. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- There are holes in the walls and ceiling in the warewashing area. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
- The wall under the dish machine is dirty. (1 penalty point)
|
1/29/2015 | Routine | 75 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: A make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: In use utensils are stored in sanitizer buckets. (6 penalty points)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. There is food debris and grease under the cook line. (1 penalty point)
2 occurences.
- Critical: Equipment is stored in the hand sink. (3 penalty points)
Corrected on site.
- Critical: There is no soap installed at the bar hand sink. (3 penalty points)
- Critical: There is no hand drying provision at the bar hand sink. (3 penalty points)
- There are holes in the wall in the warewashing area. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
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5/22/2014 | Routine | 77 | Advise & Educate |
- Critical: Employees personal beverages are not separated from warewashing equipment. (3 penalty points)
- Tongs stored in sanitizer buckets. In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: Front hand sink is being used as a dump sink. (3 penalty points)
- There are holes in walls in the kitchen. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
|
4/16/2013 | Routine | 90 | Advise & Educate |
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Critical: Scalloped potatoes are being held at 48°F on the cook line. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: Drink gun in the bar is dirty. (6 penalty points)
- Unshielded bulb in the meat walk in. (1 penalty point)
Corrected on site.
|
5/8/2012 | Routine | 85 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- In the freezer raw Shrimp is Stored next to ice cream. Dressings are stored on-top of shredded carrots. (1 penalty point)
Corrected on site.
- Critical: The Shrimp and crab are measuring 45 F. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cooling unit is unable to hold potentially hazardous foods at or below 41°F. (1 penalty point)
- Critical: The interior of the ice bin is unclean. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
|
3/3/2011 | Followup | 83 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. An employee touched his nose and did not change gloves or wash hands. An employee unclogged a drain with gloved hands and did not change gloves or wash hands before touching clean dishes. (6 penalty points)
3 occurences.
- Critical: An employee beverage is stored on-top of tenderloin steaks in the walk-in. (6 penalty points)
- Critical: Eggs from home chickens are stored in the walk-in (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- 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)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Bread dough is stored on-top of a garbage can. In the freezer raw lamb is stored above ice cream. Food in the storage room is not covered to prevent contamination. (1 penalty point)
3 occurences.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: The ravioli on the line are measuring 45 F. The cut tomatoes are measuring 45 F. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- A clean cutting board is being stored on the floor in the walker. The ice scoops are not stored to protect from contamination. Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
3 occurences.
- Equipment potato slicer is being repaired with tape. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The holster of the soda gun is dirty. The interior of the ice bin in the bar is unclean. The bottom of the cooler holding martini glasses is dirty/rusty. The interior of the ice bin across from the bread station is dirty. (6 penalty points)
4 occurences.
- Critical: The hand sink by the potato station is blocked. A spoon and a rock star are stored in the bar hand sink. A measuring cup is stored in the back hand sink. (3 penalty points)
3 occurences.
- Critical: The mop sink has a Y valve connection. The chemical dispensers at the mop sink have the wrong back flow prevention . (3 penalty points)
2 occurences.
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
- Areas of the floor are missing grout. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- Floor sinks are dirty. (1 penalty point)
- Critical: Chemicals are stored next to clean bar dishes. Propane fuel is stored on a food preparation surface. Stainless steel cleaner is stored next to sugar. (6 penalty points)
3 occurences.
|
2/19/2011 | Routine | 30 | Advise & Educate |
- Unable to view all employees food handlers card. (1 penalty point)
- Critical: Employee personal items are stored on the slicer. (6 penalty points)
Corrected on site.
- Critical: The cut tomatoes are measuring 50 F. Note: The person in charge discarded the tomatoes. (6 penalty points)
Corrected on site.
- The Argon gas is not secure. (1 penalty point)
- Inside the ice bin is dirty. (3 penalty points)
- The cold water handle, at the hand sink, is missing. (1 penalty point)
Corrected on site.
- There are no paper towels at the hand sink. (3 penalty points)
Corrected on site.
|
8/13/2010 | Routine | 79 | Advise & Educate |
- The argon gas in bar is not secured. (1 penalty point)
|
8/27/2009 | Followup | 99 | Advise & Educate |
- Critical: The milk in the walkin is measuring 50 F. (6 penalty points)
- Not all ambient air thermometers are accurate. (1 penalty point)
- Argon gas in the bar is not secured. (1 penalty point)
- The walkin ambient air is measuring 50 F. (1 penalty point)
- Critical: The hand sink is blocked by bags and a duster and carpets. (3 penalty points)
Corrected on site.
- There is no soap at handsink in the bar. (3 penalty points)
- Personal items are stored by the spices. (1 penalty point)
- Critical: The hand sink was used to dump chmicals. (1 penalty point)
- Critical: Not all chemical bottles are labled. (6 penalty points)
Corrected on site.
|
8/26/2009 | Routine | 77 | Advise & Educate |
- Critical: The flour is being stored unprotected. (6 penalty points)
- Critical: The crab in a drawer is holding at 50 degrees F. (6 penalty points)
- The gaskets in drawers are in disrepair. (1 penalty point)
- Critical: Inside the ice machine is dirty. (6 penalty points)
- Critical: The ice bin in the server area is dirty. (6 penalty points)
|
10/23/2008 | Routine | 75 | Advise & Educate |
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