- Unable to verify all food handler cards on site. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Hotdogs and pizzas are being held at 118-129°F in a warmer. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods (hotdogs and sausage) that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The hand washing sink is being used as a dump sink. (3 penalty points)
- Various ceiling tiles are out of place. There are various holes in the walls. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas. The floor is dirty in various areas. The floor sink beneath the 3-compartment sink is dirty. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: Dish detergent is stored next to cashews on a preparation table. (6 penalty points)
Corrected on site.
|
9/21/2015 | Routine | 68 | Advise & Educate |
- The ice scoop is not stored in a clean dry location. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- (ceiling tiles are missing) Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The ceiling is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. (3 penalty points)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
12/10/2014 | Routine | 84 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- 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)
- Ceiling air vents are dusty. (1 penalty point)
|
10/14/2013 | Routine | 92 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
2/13/2013 | Routine | 87 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The fans in the walk in are dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
8/30/2011 | Routine | 87 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- A Knife is Stored with its blade under the microwave. (1 penalty point)
- Critical: The ice scoop is being Stored on top of the ice bin, which is very dirty. (6 penalty points)
- The fans in the walk in are dirty. (1 penalty point)
- The floor is dirty in various areas. The floor sink beneath the 3-compartment sink is dirty. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
|
12/15/2010 | Routine | 88 | Advise & Educate |
- Critical: Employee food and drink is stored on top of preparation table (6 penalty points)
- Some food containers are not labeled (1 penalty point)
- The portable kitchen fan is unclean (1 penalty point)
- No hand washing sign is availabe at restroom (1 penalty point)
- The vent on ceiling above main oven is unclean (1 penalty point)
- The mop is stored unable to air dry (1 penalty point)
|
3/31/2010 | Routine | 89 | Advise & Educate |
- Food container is unlabeled spray bottle (1 penalty point)
- Food box is being stored on the floor (1 penalty point)
- Single use items are stored on the floor (1 penalty point)
- Critical: The ice machine interior surgface is unclean (6 penalty points)
- Employee belongings is being stored in a prep area (1 penalty point)
- The ceiling vents above prep area are unclean (1 penalty point)
- Critical: There is an unlabled chemical container (6 penalty points)
- A chemical spray bottle is being stored next to single use items (3 penalty points)
|
8/20/2009 | Routine | 80 | Advise & Educate |
- A wet towel is stored on a prep table. (1 penalty point)
- Food items are sored on the floor. (1 penalty point)
- Single service items are sotred on the floor. (1 penalty point)
- Critical: The microwave oven interior surfaces are unclean. Some sections of wire shelve at walk in cooler are corroded. (12 penalty points)
2 occurences.
- The portable fan is unclean. (1 penalty point)
- The ceiling vents are unclean above ovens. The ceiling bin condenser fans at walk in are unclean. (2 penalty points)
2 occurences.
- The mop is stored unable to air dry. (1 penalty point)
- Critical: Chemical container is not labeled (or water). (6 penalty points)
|
5/30/2009 | Routine | 75 | Advise & Educate |
- Critical: Various hot held sandwiches holding at 117 to 130 degrees F. Minimum temp is 135 degrees F. Thrown away after 2 hours. Salsa held at 45 degrees F, moved to colder part of cold hold unit. (12 penalty points)
Corrected on site.
2 occurences.
- Critical: Sandwiches are not marked with the full date of expiration, month, day. (6 penalty points)
- Critical: Handwash sink is contaminated with food. (3 penalty points)
Corrected on site.
|
3/11/2008 | Routine | 79 | Advise & Educate |
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