- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Critical: There is no measurable sanitizer in the final rinse of the dish machine (bucket was empty, swapped out for new bucket). (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
|
10/5/2015 | Routine | 83 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Test strips are wet. Need new ones for the dishwashing machine, (3 penalty points)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Crevices of the meat slicer need to be cleaned and sanitized. Knives need to be cleaned and sanitized. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- There are exposed pipes on the wall and ceiling of the kitchen. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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1/22/2015 | Routine | 86 | 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)
- Critical: Employee's drink does not have a lid cover. (3 penalty points)
- Clean equipment is stored on the floor. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Employees personal belongings are stored on around prep table. (1 penalty point)
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3/26/2014 | Routine | 85 | Advise & Educate |
- Onion are being stored on the floor. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- There are metal shards on the blade of the can opener. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too strong. . (6 penalty points)
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7/11/2012 | Routine | 89 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employee's drink does not have a lid cover. (3 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (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)
- Various floor surfaces are damaged. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
12/5/2011 | Routine | 85 | Advise & Educate |
- Critical: Raw meat is stored next to ready-to-eat foods in the walk-in freezer. Raw shell eggs are stored next to ready-to-eat food in a walk-in cooler. (6 penalty points)
2 occurences.
- 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 in the walk-in cooler. (6 penalty points)
- Microwave handle is damaged (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent above the 3 compartment sink. (1 penalty point)
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6/1/2011 | Routine | 85 | Advise & Educate |
- A metal bowl containing a breading/coating is stored on the top shelf of a rack uncovered. (1 penalty point)
Corrected on site.
- A pan containing squid is stored uncovered in the walkin. (1 penalty point)
- The microwave handle is damaged. (1 penalty point)
- Critical: The dish machine does not have adequate sanitizer. (6 penalty points)
- Critical: A bottle of propane is stored adjacent to and above food and food equipment. (6 penalty points)
Corrected on site.
|
1/5/2011 | Routine | 85 | Advise & Educate |
- The ServSafe Certificate is not yet registered with SLVHD. (1 penalty point)
- Critical: The consumer advisory is posted but not referenced on the menu. (3 penalty points)
- Unable to verify an ambient air thermometer inside of the Arctic Air. (1 penalty point)
- Unable to verify sanitizer concentration test strips. (1 penalty point)
- The Hussman refrigerator door gasket is damaged. (1 penalty point)
- Critical: What appears to be black and pink molds are growing on the top interior of the ice machine. (6 penalty points)
|
6/11/2010 | Routine | 87 | Advise & Educate |
- Not all employees have food handler cards. (1 penalty point)
- A foil wrapped baked potato is stored in a tightly covered pan and not allowed to properly cool to 70 F in two hours and 41 F in four more hours. (3 penalty points)
- Critical: Cut melon is at 54 F for continental breakfast service. A foil wrapped baked potato date marked 11-16 is at 46 F in the walkin. (12 penalty points)
Corrected on site.
2 occurences.
- Critical: Bags of pasta and sweet potato fries are not date marked when opened and held over 24 hours.l (6 penalty points)
- The Hobart integral thermometer is not accurate to within +/- 3 F. (1 penalty point)
- There is no ambient air thermometer inside of the Hobart. (1 penalty point)
- Water is pooled in the bottom of the Arctic Air. (1 penalty point)
- Critical: The low-temperature dish machine is not sanitizing. (6 penalty points)
Corrected on site.
- A shut-off valve is installed downstream of the atmospheric vacuum breaker at the mop sink. (1 penalty point)
- The 3-compartment sink faucet leaks. (1 penalty point)
- An employee jacket is stored on a rack adjacent to Quaker Oatmeal. (1 penalty point)
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11/17/2009 | Routine | 66 | Advise & Educate |
- Unable to verify a registered manager permit. (1 penalty point)
- Critical: The walkin is holding potentially hazardous food out of temperature control from 45 F - 47 F. (6 penalty points)
- The walkin is not capable of holding the internal termperature of potentially hazardous food at 41 F or less. (1 penalty point)
- The drain pipe from the pre-rinse sink is not elevated off of the floor to facilitate cleaning. (1 penalty point)
|
5/6/2009 | Routine | 91 | Advise & Educate |
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