- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Cooked ham is being stored below raw bacon. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Meat tacos are being held out of temperature control at 70°F on a counter (operator discarded). (6 penalty points)
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.
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Domestic style freeze is not durable for commercial use. (1 penalty point)
2 occurences.
- Shelviing where clean equipment is being stored is rusted and is no longer an easily cleanable surface. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. Shelves in the walk-in cooler are unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
Corrected on site.
3 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
- Critical: Fly strips are being used above clean food equipment. (6 penalty points)
Corrected on site.
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5/12/2015 | Routine | 61 | Advise & Educate |
- Employees food handler cards have expired. (1 penalty point)
- Critical: Potentially hazardous food that was out of temperature two days ago have not been discarded. Temperature 52-60 degrees F. This food has now been discarded including chicken, pork, raw eggs, and sauces. (6 penalty points)
4 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- A cup is being used as a scoop. (1 penalty point)
- The cheese is not covered in the walk-in. Dry ingredients and spices are not covered. (1 penalty point)
Corrected on site.
- Critical: The plastic containers throughout the kitchen are not food grade equipment. (6 penalty points)
- The small refreezer are not durable commercial equipment. (1 penalty point)
2 occurences.
- Critical: The meat slicer is not clean. (6 penalty points)
- The ceiling tiles in the storage area and several tiles in the kitchen are not smooth, non-absorbent and easily cleanable. (1 penalty point)
- The floor in the walk-in is not clean along the walls. (1 penalty point)
- The door to the employees toilet room is not self-closing. (1 penalty point)
- Critical: There are numerous flies present in the facility. Note: The owner will contact a pesticide company to take care of the flies. (3 penalty points)
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8/16/2014 | Followup | 71 | Advise & Educate |
- Employees food handler cards have expired. (1 penalty point)
- Critical: Raw eggs is stored over ready to eat food in the walk-in. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- The handle of scoops are touching the food. A cup is being used as a scoop. The handle of the scoop is touching the ice. (1 penalty point)
3 occurences.
- Food is not covered in the walk-in Condiments and dry ingredients are covered and protected. (1 penalty point)
2 occurences.
- Critical: Cooked chicken is holding temperature of 51 degrees F. in the reach-in Pico de gallo is holding temperature of 51 degrees F. in the reach-in. Meat is holding temperature of 51 degrees F. in the reach-in. Sour cream is holding temperature of 48 degrees F. in the reach-in. (6 penalty points)
4 occurences.
- 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: The plastic containers throughout the kitchen are not food grade containers. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The reach-in is not holding potentially food at a safe and accurate temperature. (1 penalty point)
- Critical: The can opener blade and holster are not clean. (6 penalty points)
- Critical: The faucet leaks on the 3-compartment sink. (6 penalty points)
- The ceiling in the storage area is not smooth, non-absorbent and easily cleanable. (1 penalty point)
- The floor is not clean in the walk-in along the walls. (1 penalty point)
- The toilet room door is not self-closing. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
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8/14/2014 | Routine | 55 | Advise & Educate |
- Cups are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Salsa is being held at 45°F in the walk in cooler. Beef is being held at 50°F in the make table. Salsa is being held out of temperature control at 58°F on the counter in to go cups. (6 penalty points)
Corrected on site.
3 occurences.
- 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)
- Domestic style refrigerator is not durable for commercial use. (white chest freezer) (1 penalty point)
- The ice machine is leaking water on the floor. (1 penalty point)
- The drain pipe is leaking beneath the handwashing sink. (1 penalty point)
- Various floor surfaces in the kitchen and walk-in cooler are not smooth, durable, and easily cleanable. (1 penalty point)
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12/18/2013 | Followup | 86 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Critical: Employees personal beverages are not separated from food equipment storage areas. (3 penalty points)
Corrected on site.
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures, and next to ready-to-eat ham. Raw shell eggs are stored next to cilantro. (6 penalty points)
2 occurences.
- Cups are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Salsa is being held at 50°F in the grill make table. Salsa is being held at 49°F on ice in to go cups. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (salsa) (3 penalty points)
- Critical: Onions are being stored in non-food grade containers. (6 penalty points)
- Buckets are stored on the floor near the 3 compartment sink. Clean pots are not covered or inverted to prevent contamination. (1 penalty point)
2 occurences.
- A shoelace is used to secure an immersion blender to the wall. A shelf, next to the grill make table, is lined with foil. (1 penalty point)
2 occurences.
- The white chest freezer is not commercial grade. (1 penalty point)
- The ice machine is leaking water on to the floor. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
Corrected on site.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- The drain pipe is leaking beneath the handwashing sink. (1 penalty point)
- Various floor surfaces in the kitchen and walk in cooler are not smooth, and easily cleanable. (1 penalty point)
- Not all lights are shielded or shatterproof in the grill hood. (1 penalty point)
- Critical: The paper towel dispenser is not dispensing paper towel. (3 penalty points)
Corrected on site.
- A light bulb is burned out in the grill hood. (1 penalty point)
- Ceiling tiles are damaged above the 3 compartment sink. (1 penalty point)
- Employee personal items are not stored separately from food and equipment. (1 penalty point)
- Critical: A chemical spray bottle, containing a blue liquid, is not labeled with the common name. (6 penalty points)
- Critical: Bleach is stored next to meat slicer equipment. (3 penalty points)
Corrected on site.
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11/5/2013 | Routine | 33 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (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. (salsa & cooked meats) (3 penalty points)
- 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)
- There is an accumulation of food debris where the can opener is mounted to the prep tablel. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Floor tiles are damagedto the left of the grill. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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3/15/2013 | Routine | 76 | Advise & Educate |
- Critical: Box of raw meat is stored in contact with box of cooked ham in walk-in refrigerator. (6 penalty points)
Corrected on site.
- 'Wooden cabinetry unit with wooden shelves in service area is not all smooth and non-aborbent (1 penalty point)
- Cutting board is scored. (1 penalty point)
- .Gap between top of walls and ceiling is not easily cleanable. (1 penalty point)
- Drain line is on floor in service area. (1 penalty point)
- Areas of wall, floor and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
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9/19/2011 | Routine | 89 | Advise & Educate |
- Containers and bag of food are stored on floor. (1 penalty point)
- Wooden shelving unit is not all smooth and non-absorbent. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- .Ice bin door seal is damaged. (1 penalty point)
- Cutting board is pitted. (1 penalty point)
- Critical: Employee fills bucket at handsink. (3 penalty points)
Corrected on site.
- Gap between wall and ceiling is not easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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3/18/2011 | Routine | 88 | Advise & Educate |
- Critical: Uncovered employee beverage is stored above clean kitchenware. (6 penalty points)
- Critical: Raw chicken is stored above ready to eat food in reach-in. Pan of raw shrimp is stored in contact with ready to eat food in freezer. (6 penalty points)
Corrected on site.
- Bean scoop handle is touching beans. (1 penalty point)
- Containers of food are stored on floor of walk-in. (1 penalty point)
- Critical: Meat measures 45F in walk-in. (6 penalty points)
- Critical: Rolled tacos held on shelf out of temperature control at 112 F are not identified with written time of service / discard. (6 penalty points)
- Cardboard covers part of dunnage rack. Bottom shelf below table appears corroded. (1 penalty point)
- Walk-in is not maintained to hold food at 41 F or less. (1 penalty point)
- Critical: Can opener blade is dirty. (6 penalty points)
- Cold water valve handle is missing at handsink (1 penalty point)
Corrected on site.
- Fly strip with dead flies attached is above food prep area. (1 penalty point)
Corrected on site.
- Employee food is stored above eggs in walk-in. (1 penalty point)
- Areas of floor, wall and ceiling are not repaired to be smooth and easily cleanable. (1 penalty point)
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9/16/2010 | Routine | 62 | Advise & Educate |
- Critical: Boxes of raw meat are stored above cooked meat in walk-in. (6 penalty points)
Corrected on site.
- Unwrapped utensils for customer self-service are not presented so that only the handles may be touched. (1 penalty point)
- Bottom shelf of prep table supported with wooden leg is not smooth. (1 penalty point)
- CO2 tanks are not restrained. (1 penalty point)
- Handsink and 3 compartment sink are not adequately sealed to wall. (1 penalty point)
- Cutting boards are pitted and scored. (1 penalty point)
- Interior surfaces of wooden cabinetry below and behind front service counter and wall are not smoth and easily cleanable. (1 penalty point)
- Drain line is on floor. (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of floor are not clean. (1 penalty point)
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4/1/2010 | Routine | 85 | Advise & Educate |
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