- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (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)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- There is no mop sink in the facility. (1 penalty point)
- Critical: The 3 compartment sink is not indirectly drained. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
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4/23/2015 | Routine | 82 | Advise & Educate |
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
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5/22/2014 | Routine | 90 | |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. Food safety manager certification is expired. (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)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: There is no sanitizer test kit available. (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. (1 penalty point)
2 occurences.
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8/28/2012 | Routine | 90 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Potentially hazardous, ready to eat foods are not date marked. (3 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Floor, walls and ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent in the walk in coolers. (1 penalty point)
- There is no screen for the exhaust near the walk in cooler. (1 penalty point)
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10/10/2011 | Routine | 88 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food in the storage room is not covered to prevent contamination. A container of food is being stored on the floor. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods are not date-marked in the walk-in cooler. (6 penalty points)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. A cutting board is being stored on the floor. (1 penalty point)
- Various surfaces of the walk-in are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
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8/31/2010 | Routine | 89 | Advise & Educate |
| No violation noted during this evaluation. | 2/26/2010 | Routine | 100 | Advise & Educate |
- Onions are stored on the floor. (1 penalty point)
- Critical: Various potentially hazardous foods are being held between 45-47° F at the make table. (6 penalty points)
- Single service lids are stored uncovered in a maintenance closet. (1 penalty point)
- Surfaces in the walk-in are made of wood and no longer sealed. (1 penalty point)
- The make table is not able to maintain potentially hazardous foods at or below 41° F. (1 penalty point)
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7/9/2009 | Followup | 90 | Advise & Educate |
- The certified food safety manager certificate is expired. (1 penalty point)
- Critical: Deli meat (turkey) is held on the counter at 53° F. Various potentially hazardous foods are not being held at 41° F or below at the make table. (12 penalty points)
2 occurences.
- Single service items are stored in a maintenance area and in a restroom. (1 penalty point)
- Surfaces in the walk-in are made of wood that is no longer sealed. (1 penalty point)
- The gasket on the reach is in disrepair. A cover plate is missing on the reach in. (2 penalty points)
2 occurences.
- Cutting boards are heavily scored. (1 penalty point)
- Critical: Vents in the walk-ins are dusty. (6 penalty points)
- Critical: The spray hose at the 3 comp sink hangs below the flood rim. (3 penalty points)
- The handsink faucet is leaking. (1 penalty point)
- Coving is missing in various areas. (1 penalty point)
- Critical: Single service cups are stored next to chemical bottles (6 penalty points)
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6/25/2009 | Routine | 65 | Advise & Educate |
- No SLVHD Permit on display in customer view. (1 penalty point)
- No valid food handler cards for review. All cards on display are expired. (1 penalty point)
- No certified food manager. (1 penalty point)
- Critical: No date marking on prepackaged salads, sandwich, and sliced meats in refrigerator. (6 penalty points)
- No non-smoking signs. (1 penalty point)
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3/31/2008 | Routine | 90 | Advise & Educate |
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