- 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: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
- Reach-in cooler gaskets are dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Critical: The hand sink in the server area is being used as a dump sink. (3 penalty points)
- The 3-compartment sink faucet is leaking. The faucet is leaking on the hand sink. (1 penalty point)
2 occurences.
- There is dust build-up on the outside of the ventilation hood. Floor sinks are dirty. (1 penalty point)
2 occurences.
- The hand sink is not maintained in a clean condition. (1 penalty point)
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1/13/2016 | Routine | 81 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (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)
Corrected on site.
- Critical: Ready to eat foods handled with bare hands were discarded. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Surfaces of the stand mixer above the bowl are dirty. Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
Corrected on site.
2 occurences.
- Exterior surfaces of food containers are dirty. (1 penalty point)
Corrected on site.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Critical: The hand sink is being used for other purposes. (3 penalty points)
Corrected on site.
- The floor is dirty beneath cooking equipment. The area behind the flat grill is dirty. The floor sink in the food storage area is dirty. (1 penalty point)
3 occurences.
- The hand sink is not maintained in a clean condition. (1 penalty point)
Corrected on site.
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3/25/2015 | Routine | 68 | Advise & Educate |
- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Critical: Raw shelled eggs are being held out of temperature control at 55°F on a counter. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. Clean equipment is being stored on the floor. (1 penalty point)
2 occurences.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Reach-in cooler gaskets are dirty. (1 penalty point)
- The faucet is leaking on the hand sink, in the front service area. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Employee newspapers are stored on food preparation surfaces. (1 penalty point)
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12/19/2014 | Routine | 86 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Diced tomatoes are being held at 44°F in a reach in cooler. (6 penalty points)
- 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)
Corrected on site.
- Critical: The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. A metal bar above the flat top grill has a heavy accumulation of grease. (6 penalty points)
3 occurences.
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- Employee personal items are being stored in food preparation areas. (1 penalty point)
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7/15/2014 | Routine | 77 | Advise & Educate |
- Clean equipment is stored on the floor. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
|
10/8/2013 | Routine | 92 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Restrooms lack hand washing signage. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
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6/20/2013 | Routine | 83 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered to prevent contamination. (1 penalty point)
- Handles are damaged on a refrigerator unit. (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)
Corrected on site.
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
- Gaskets are dirty on reach-in. Handles of reach in are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- There is insufficient light intensity in the walk in freezer. (1 penalty point)
- Walls are damaged in walk in. Floor tiles are missing Areas of the floor are missing grout. (1 penalty point)
3 occurences.
- The ceiling is dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
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2/15/2013 | Routine | 74 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Cut tomatoes is being held at 48°F in a reach in cooler. Varous food is being held at 47 °F in the make table. (6 penalty points)
Corrected on site.
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
Corrected on site.
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9/27/2012 | Routine | 90 | Advise & Educate |
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Cut tomatoes are being held at 55°F in the make table. Salsa is being held at 55°F in the make table. Cut melon is being held at 55 °F in the make table. (6 penalty points)
Corrected on site.
3 occurences.
- Critical: The make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Lid for hash browns is melted and no longer easily cleansable. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- The faucet is leaking on the hand sink. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
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4/11/2012 | Routine | 73 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
Corrected on site.
- 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: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
- Critical: The backflow preventer at the mop sink is leaking. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
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11/30/2011 | Routine | 81 | Advise & Educate |
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