| No violation noted during this evaluation. | 1/15/2015 | Followup | 100 | |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Food containers are not labeled with the common name of the 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)
- Critical: Food is being stored in garbage bags. Food is being stored in non-food grade containers. (6 penalty points)
2 occurences.
- Cardboard is being used as shelf liner. (1 penalty point)
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- The surface above the grill has a heavy accumulation of food debris and grease. (1 penalty point)
- Reach-in cooler handles and gaskets are dirty. Exterior surfaces of food containers are dirty. (1 penalty point)
2 occurences.
- Critical: The hand sink is being used for other purposes. (3 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Critical: There is no hot water at the hand sink. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Various ceiling surfaces are damaged. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
1/14/2015 | Routine | 56 | Advise & Educate |
- Food in the storage room is not covered to prevent contamination and stored in contact with newspaper. (1 penalty point)
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)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- personal fans are dusty. Ceiling air vents are dusty. (1 penalty point)
2 occurences.
|
1/28/2014 | Routine | 87 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- 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)
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Critical: Partily cooked chicken is being held out of temperature control at 95 °F on a counter. (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)
- Food is stored in non food grade containers. (1 penalty point)
- 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)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
- Carpeting is installed in a food storage area. (1 penalty point)
|
11/28/2012 | Routine | 69 | 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)
- Chicken skewers are stored on top of the garbage can. An ice scoop is stored on top of the ice machine where there is a lot of dust accumulation. (1 penalty point)
Corrected on site.
2 occurences.
- Frozen spinach is thawing at room temperature. (1 penalty point)
- Critical: Onion pallora (cooked onion) is being held at 98 °F in the steam table. Mixed vegetables are being held out of temperature control at 116°F on a counter. (6 penalty points)
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)
- Spices and rice are stored in non-food grade plastic bins. (1 penalty point)
- Maytag freezer is not commercial grade. The microwaves are not commercial grade. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. The underside of the food warmer that is above the griddle is dirty and dripping grease. (6 penalty points)
2 occurences.
- The exterior surfaces of the McCall refrigerator is dirty. The shelving is dirty by the microwaves. (1 penalty point)
2 occurences.
- Critical: The hand sink is blocked by dirty dishes . (3 penalty points)
Corrected on site.
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
- There is insufficient light intensity in the warewash area. (1 penalty point)
- The walls in the dish washing area are dirty. The floors under the freezer and ice machine are dirty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Canned food is stored under chemicals on the back shelf by the door. (3 penalty points)
Corrected on site.
|
1/25/2012 | Routine | 65 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- The scoop is stored with the handle in contact with rice. (1 penalty point)
Corrected on site.
- Raw meat is stored above other foods in the freezer. Food is being 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. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Food equipment is stored on the floor. (1 penalty point)
- Newspaper is being used as shelf liner. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Reach-in freezer handles are dirty. The floor of the reach in freezer is dirty. Shelves in the dry storage area are dirty. (1 penalty point)
3 occurences.
- Critical: The hand sink is blocked. (3 penalty points)
- Critical: There is a Valve installed downstream of the backflow preventer at the mop sink. (3 penalty points)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
- There is insufficient light intensity in the kitchen (1 penalty point)
- coving is in disrepair. (1 penalty point)
- Walls are dirty in various areas. The floor is dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Mouthwash, toothbrush, and toothpaste are stored above clean kitchenware. (1 penalty point)
Corrected on site.
|
3/1/2011 | Routine | 69 | |
- Critical: The lento soup inside the walk-in cooler is not date-marked. (6 penalty points)
Corrected on site.
- Critical: The can opener is dirty. (6 penalty points)
Corrected on site.
- The sprayer in the three compartment sink is hanging below the sink rim. (1 penalty point)
- The floor under the dishwashing machine is dirty. (1 penalty point)
|
1/20/2010 | Routine | 86 | Advise & Educate |
- A disposable single-use cup is used to contain spices. (1 penalty point)
Corrected on site.
- Critical: Various foods inside the walk-in cooler are not date-marked. (6 penalty points)
- Clean containers are nested wet. (1 penalty point)
- The paper towel dispenser is not working properly. (1 penalty point)
- The ice scoop is stored on top of the ice machine surface. (1 penalty point)
Corrected on site.
- There is no paper towel available. (3 penalty points)
- An employee’s purse is not stored at the designated area. (1 penalty point)
Corrected on site.
|
8/4/2009 | Routine | 86 | Advise & Educate |
- The food handler card is expired. (1 penalty point)
- Critical: A box of eggs is stored above ready to eat food inside the walk-in cooler. (6 penalty points)
Corrected on site.
- Critical: Various foods inside the walk-in cooler are not date-marked. (6 penalty points)
- The chemical dispenser by the mop sink does not have an approved backflow prevention device (ASSE 1055 B). (1 penalty point)
- Critical: A bottle with cleaning solution (Windex) is not labeled. (6 penalty points)
|
2/26/2009 | Routine | 80 | Advise & Educate |
- Some employee does not have food handler card available. (1 penalty point)
- The employee is thawing meat in constant (stable) water. (1 penalty point)
Corrected on site.
- The CO2 tank is not secure. (1 penalty point)
- The cover for the ice machine is in disrepair. (1 penalty point)
- Critical: The inside of the ice machine is dirty. (6 penalty points)
- Critical: There is a spoon in the hand sink near the food preparation area. (3 penalty points)
Corrected on site.
- Personal cleaning items (tooth brush, mouth wash) are stored near clean plates next to the hand sink. (1 penalty point)
Corrected on site.
|
11/24/2008 | Routine | 86 | Advise & Educate |
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