- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- The counter with the meat slicers has wood that is no longer sealed. The area under the front counter is constructed of unsealed wood and is not easily cleanable. (1 penalty point)
2 occurences.
- The filters in the vent hood are damaged. (1 penalty point)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- There is no running water at the mop sink. (1 penalty point)
- The 3 compartment sink spray hose is leaking. (1 penalty point)
- The front area ceiling surface is not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- The light intensity in the back kitchen is only 10 foot candles. (1 penalty point)
- The floor is damaged in the back room and under the refrigerator. The ceiling is damaged in the back room. Various walls are damaged. (1 penalty point)
3 occurences.
- The ceiling and various fixtures are dirty Walls are dirty in various areas. The floor under the stove and griddle is dirty. (1 penalty point)
3 occurences.
- The fan in the kitchen is dusty. (1 penalty point)
- Nonfunctional equipment is stored on the premises. (1 penalty point)
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5/22/2015 | Routine | 51 | Advise & Educate |
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
- The counter with the meat slicers has wood that is no longer sealed. The area under the front counter is constructed of unsealed wood and is not easily cleanable. (1 penalty point)
2 occurences.
- The counter is no longer sealed to the wall (1 penalty point)
- Filters in the vent hood are gapped. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Food storage shelves are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
2 occurences.
- There is no running water at the mop sink. (1 penalty point)
- The front area ceiling surface is not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Critical: There is no hand soap at the back hand sink. (3 penalty points)
- Critical: There is no hand drying provision at the front hand sink. (3 penalty points)
- There is insufficient light intensity in the back room, and storage area. (1 penalty point)
- Various tiles are missing in the front area. Various walls are damaged. The floor is damaged in the back room and under the refrigerator. The ceiling is damaged in the back room. (1 penalty point)
4 occurences.
- The unused space undet the front counter is dirty. The ceiling and various fixtures are dirty Walls are dirty in various areas. (1 penalty point)
3 occurences.
- Ceiling vents and a fan in the back area are dirty. (1 penalty point)
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10/23/2014 | Routine | 55 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- The area under the front counter is constructed of unsealed wood and is not easily cleanable. (1 penalty point)
- Filters in the vent hood are gapped. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- The front area ceiling surface is not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- A tile is missing in the front are. Various ceiling surfaces are damaged. Various walls are damaged. (1 penalty point)
3 occurences.
- The ceiling and fixtures in the front are not clean. Walls are dirty in various areas. (1 penalty point)
2 occurences.
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2/19/2014 | Followup | 84 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Various wood surfaces are no longer sealed and easily cleanable. The area under the front counter is dirty and not easily accessable for cleaning. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Filters in the vent hood are gapped. (1 penalty point)
- Critical: The underside of the shelf above a preparation table is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- Exterior surfaces of equipment are dirty. There is an accumulation of food debris under the grill. (1 penalty point)
2 occurences.
- The front area ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The back door is propped open. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- There is insufficient light intensity throughout the facility. (1 penalty point)
- The ceiling is damaged in the kitchen. The wall is damaged by the mop sink. There are holes in the walls throughout the kitchen. There is tile missing in the service area. There is a large hole in the wall in the back room. (1 penalty point)
5 occurences.
- The ceiling and fixtures in the front are not clean. Walls are dirty in various areas. (1 penalty point)
2 occurences.
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1/15/2014 | Routine | 80 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- There is an accumulation of food debris under the grill. (1 penalty point)
- Critical: No hot water at the back hand sink. (3 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- The front ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- There is no hand drying provision at the hand sinks. (3 penalty points)
- There is insufficient light in the back store room. (1 penalty point)
- A floor tile is missing in the service area. There is hole in the wall in the back room. (1 penalty point)
2 occurences.
- The ceiling is not clean in the front area. (1 penalty point)
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2/5/2013 | Routine | 80 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Sliced meats and cheeses in make table are holding at 47 F. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
Corrected on site.
- Filters are gapped in the vent hood. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- The back door is propped open. (1 penalty point)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
- Not enough light in the storage room. (1 penalty point)
- Missing floor tile in the front. There is a hole in the wall in the kitchen. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Carpeting is installed in a food preparation area. (1 penalty point)
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5/15/2012 | Routine | 70 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Gap in vent hood baffles. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Ceiling surfaces in service area are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is no hand drying provision at the front hand sink. There is no hand drying provision in the Men's restroom. (3 penalty points)
- Bulbs out in storage room and vent hood. (1 penalty point)
- Floor tiles are missingand damaged in service area. Various ceiling surfaces are damaged. Various floor surfaces are damaged. Various walls are damaged. Faucet handle broken in men's room. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
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11/7/2011 | Routine | 88 | Advise & Educate |
| No violation noted during this evaluation. | 12/7/2010 | Routine | 100 | Advise & Educate |
- There are no food handler cards. (1 penalty point)
- The person in charge is not ensuring that proper temperatures are maintained or that the facility and equipment is kept clean or that date marking procedures are followed or that all employees have current food handler training. (3 penalty points)
- Critical: Various deli meats are kept on the counter at 50-56° F. (There is no time marking as discussed in the past.) (6 penalty points)
- Critical: Cut tomatoes are held on the counter at 62° F. (6 penalty points)
- Critical: Pasta dishes in the display cooler are held at 51-64° F. (6 penalty points)
- Critical: Various sliced deli meats lack date marking. Various deli meats and pasta in the two door reach in cooler lack date marking. (12 penalty points)
2 occurences.
- A CO2 tank is unrestrained. (1 penalty point)
- The chest freezer is damaged. The interior lid is repaired with tape and plastic. (1 penalty point)
- Critical: The interior of the two door reach in cooler is dirty. (6 penalty points)
- Various shelves are dirty. (1 penalty point)
- The box fan is dusty. (1 penalty point)
- Liquid waste from soda fountains and coffee machines drain into jars and buckets. (1 penalty point)
- The lights above dry storage lack protective shielding. (1 penalty point)
- There is a hole in the back door where the peep hole used to be. (1 penalty point)
- There are no hand drying provisions at the back handsink. (3 penalty points)
- Various floor tiles are damaged. An outlet cover is damaged by the front handsink and the wall paint shows water damage. Various counter tops are damaged. The hood vents have gaps and are not properly installed. (3 penalty points)
4 occurences.
- The floor is dirty. The hood vents are dirty. (2 penalty points)
2 occurences.
- Ceiling vents are dusty. (1 penalty point)
- There are video games and unused or broken equipment that is not necessary to the operation. (1 penalty point)
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8/4/2009 | Routine | 43 | Advise & Educate |
- Could not verify food handler training for all employees. (1 penalty point)
- Critical: Personal drinks are on prep counters. An employee is eating on the prep line. (6 penalty points)
2 occurences.
- Critical: Sliced tomatoes, chicken, and deli meats are held on the counter between 53-67 F. (6 penalty points)
- Critical: Cooked pasta lacks date marking. (6 penalty points)
- Critical: There is no written time control policy for deli meats, chicken, and other potentially hazardous foods held on the counter out of temperature control. (6 penalty points)
- Various counter tops are cut and scratched. The chest freezer is in disrepair and has exposed insulation. (2 penalty points)
2 occurences.
- Various cutting boards are scratched and scored. (1 penalty point)
- Critical: A mold like growth is in the reach in cooler adjacent to the griddle. (6 penalty points)
- The light bulb in the two door coolerby the griddle lacks shielding. (1 penalty point)
- Variuos counter edges have chipping paint. Floor tile in the back is in disrepair. Floor tile around the chest freezer is in disrepair. Various ceiling tiles are missing or are in disrepair. (3 penalty points)
4 occurences.
- There is equipment in the back that is unecessary to the operation. (1 penalty point)
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6/3/2008 | Followup | 61 | Advise & Educate |
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