- 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: Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: The hand sink in the ware wash area is blocked. (3 penalty points)
Corrected on site.
- Restrooms lack hand washing signage. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
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11/18/2015 | Routine | 67 | Advise & Educate |
- Critical: Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
|
11/3/2014 | Followup | 91 | |
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- Critical: Corn Dogs are being held at 116°F in a warmer. (6 penalty points)
Corrected on site.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
|
10/16/2014 | Followup | 85 | Advise & Educate |
- Critical: The person in charge is unable to demonstrate the knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- Critical: Corn Dogs are being held at 115 F in a warmer. (6 penalty points)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
|
10/9/2014 | Routine | 85 | Advise & Educate |
- Critical: The chicken burger is holding at 100 F. The weiner wrap is holding at 125 F. (6 penalty points)
- Critical: There is food out of temperature in the hot hold that is suppose to be time marked but they are not documenting it. (6 penalty points)
- There is no internal thermometer in the kenmore. (1 penalty point)
- The shelf in the kenmore is damaged. (1 penalty point)
- Critical: The interior of the ice machine is dirty. (6 penalty points)
- There are various shelf that are unclean. (1 penalty point)
- There is a floor drain not clean. (1 penalty point)
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11/5/2013 | Routine | 78 | Advise & Educate |
- Critical: The corn dogs are holding at 129 F in the hot hold. They are going to start using time in leu of temperature control. i went over the documentations that needs to be recorded in order to use this. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
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2/11/2013 | Followup | 91 | Advise & Educate |
- Critical: •Employee beverage stored with food in the fridge. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: 'Fresh salsa is holding at 45 Fin Silver king. (6 penalty points)
- Critical: Corndogs are holding at 120F. (6 penalty points)
- •Clean equipment is not stored to avoid splash from handsink. (1 penalty point)
- Sponges are being used in facility. (1 penalty point)
- Z Some cabinet surfaces Ave starting to peel. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The inside of some cabinets are dirty. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
- Critical: •Chemicals stored next to Single service cups. Chemicals are stored next to equipment by 3 compartment sink. (6 penalty points)
2 occurences.
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2/5/2013 | Routine | 60 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- There is no soap at the hand sink. (3 penalty points)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
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3/7/2012 | Routine | 86 | Advise & Educate |
- Permit not posted in public view. (1 penalty point)
- Unable to view food handler cards. (1 penalty point)
- Certified manager is not registered with SLVHD. (1 penalty point)
- Critical: raw eggs are stored above RTE foods in the walk-in. (6 penalty points)
- Wet wiping cloth is stored on counter. (1 penalty point)
- Critical: Inside of the large ice bin is dirty. (6 penalty points)
- Critical: Handsink is blocked with a rag, can, phone and personal items. (3 penalty points)
- Light shield is broken for lights above back food prep area. (1 penalty point)
- No paper towels at back hand sink by warewash (3 penalty points)
Corrected on site.
- Various areas of ceiling are not maintained smooth, non-absorbent, and easily cleanable. (1 penalty point)
- Floor of back room and walk-in freezer are dirty and ceiling around air vent. (1 penalty point)
- Back room has pieces of equipment that are not being used. (1 penalty point)
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1/26/2011 | Routine | 74 | Advise & Educate |
- The wet wiping cloth is stored on top of the counter. (1 penalty point)
Corrected on site.
- Critical: The hot dog shelf inside the walk-in cooler is rusted with chips or cracks. (3 penalty points)
- Critical: There is lime deposit inside the ice machine. (6 penalty points)
- The fan cover inside the walk-in cooler is dusty or unclean. (1 penalty point)
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11/25/2009 | Routine | 89 | Advise & Educate |
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