- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food in the storage room 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)
Corrected on site.
- Single service items are stored on the floor. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- The ventilation hood filters are not tight fitting. (1 penalty point)
- Critical: The potato press is dirty. Shelves in the walk-in cooler are unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
Corrected on site.
3 occurences.
- Critical: The knife holder holding clean knives is dirty. The interior of the ice machine is unclean. (6 penalty points)
Corrected on site.
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Coving and tiles are damaged in the warewash area. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
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5/20/2015 | Routine | 71 | Advise & Educate |
- Critical: A food employee touched ready-to-eat tomatoes with bare hands. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Food in the food preparation area is not covered to prevent contamination. (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)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
Corrected on site.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Paper towels are being lined with paper towels. Cardboard is being used to block the diffuser in the food preparation area. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- Single-use items are being re-used. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. The interior of the ice machine is unclean. Clean knives are being stored in a dirty holder. (6 penalty points)
Corrected on site.
3 occurences.
- Critical: The diffuser above the cook line has a heavy accumulation of food debris and grease. The interior of the ice bin is unclean. (6 penalty points)
2 occurences.
- Reach-in cooler handles and gaskets are dirty. (1 penalty point)
- Critical: The food preparation sink is not indirectly drained. (6 penalty points)
- Various floor surfaces in the walk-in cooler are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Coving throughout the kitchen is damaged. Tile below the warewashing equipment is damaged. (1 penalty point)
2 occurences.
- Floor sinks are dirty. (1 penalty point)
- Carpeting is installed in a food preparation area. (1 penalty point)
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1/13/2015 | Routine | 57 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Raw egg shells are being stored above cutting surfaces being used for ready to eat foods. (6 penalty points)
Corrected on site.
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Critical: Salsa is being held out of temperature control at 48°F on a counter. Cooked meats are being held at 47°F in a reach in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
Corrected on site.
- Cabinetry is not smooth, easily cleanable and non-absorbent. Cardboard is being used as shelf liner. Sprayfoam is being used throughout the kitchen. (1 penalty point)
3 occurences.
- Filters in the ventilation hood are missing. (1 penalty point)
Corrected on site.
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
Corrected on site.
- Exterior surfaces of food containers are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: The food preparation sink is not indirectly drained. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- Employee restrooms in the kitchen are being propped open. (1 penalty point)
Corrected on site.
- Various ceiling surfaces are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
4/29/2014 | Routine | 60 | Advise & Educate |
- Critical: The roast and bean water in the walkin are holding at 46-47 F in the back walkin. (6 penalty points)
|
9/9/2013 | Followup | 94 | Advise & Educate |
- Critical: Employee drinks are being stored on the counter next to food and food equipment. (3 penalty points)
- Critical: There is a bowl of raw chicken being stored above raw beef in the back walkin.Raw'beef is being stored above pickles in the reachin. Raw chicken is being stored next to lettuce in the reachin. (6 penalty points)
3 occurences.
- A plastic cup is being used as a scoop in the salsa. It does not have a handle. (1 penalty point)
- Critical: Chicken is being held at 53 in the reachin along the cookline. The salsa is holding at 53 F in the reachin in the front service area. (6 penalty points)
2 occurences.
- To' go containers are not stored inverted. (1 penalty point)
- The shelves are being lined with aluminum foil. (1 penalty point)
- The refrigerator is lack an internal thermometer in the front service area. (1 penalty point)
- The splash guard is not longer sealed by the handsink along the cookline. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- TIhe equipment is no longer is sealed and has a crack. (1 penalty point)
- The condesar in the freezer is leaking. There are baffles missing in the back hood area. (1 penalty point)
2 occurences.
- There is a plastic cup being used as a scoop in the salsa. (1 penalty point)
- Critical: The container holding the knives is dirty. The bread mixer is encrusted. (6 penalty points)
- The gaskets are dirty in the reachin. (1 penalty point)
- Critical: There is a rag being stored in the front handsink.The handsink is being used as a prep sink in the back area. (3 penalty points)
2 occurences.
- The.light shield is damaged above the cookline. (1 penalty point)
- Employee keys are being stored on the knives. (1 penalty point)
- The wall in the back walkin walls are dirty. (1 penalty point)
- There is a gas moter trimmer being stored above food equipment in the back area (1 penalty point)
- Critical: There is a chemical bottle not labeled. (6 penalty points)
|
8/29/2013 | Routine | 57 | Advise & Educate |
| No violation noted during this evaluation. | 1/2/2013 | Followup | 100 | Advise & Educate |
- Critical: •Employee cracked raw shell eggs with hand and then picked out shell out of egg. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
2 occurences.
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw wish Stored above bacon. Raw chicken Stored above honey butter container in the walkin. (6 penalty points)
2 occurences.
- Bowls are used for food scoops and are stored inside food containers. Scoops are stored in standing water. (1 penalty point)
3 occurences.
- Food in the walk-in cooler is not covered to prevent contamination. A container of food is being stored on the floor. Food is being stored next handsink. (1 penalty point)
2 occurences.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Single-use items are being re-used. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- •Pans being used to hold up pipes. (1 penalty point)
- The vents cover is missing. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. The wall in the walkin is dirty. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Chemicals are stored above food. (6 penalty points)
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12/19/2012 | Routine | 47 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Linens are being used on top of cooked bacon. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Raw shell eggs are being held out of temperature control at 82 °F on a counter. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. Various surfaces are lined with foil. (1 penalty point)
2 occurences.
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Shelving is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Shelving in the dry storage area is repaired with wood and tape. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- Dumpster lids are left open. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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11/22/2011 | Routine | 65 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Raw meat is stored above other foods in the freezer. (1 penalty point)
- Critical: Deli meatis being held at 49 °F in a reach in cooler. Raw eggs are being held out of temperature control at 56 °F on a counter. (6 penalty points)
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. (6 penalty points)
- Shelves in the dry storage area are broken. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The vents in the walk in cooler are dirty. (3 penalty points)
- Critical: The interior of the ice bin is unclean. (6 penalty points)
- The interior of the microwave is unclean. (3 penalty points)
- shelves in dry storage area are dirty. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Employee jacket is stored on plastic wrap. (1 penalty point)
Corrected on site.
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
- Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
|
3/4/2011 | Routine | 63 | |
- Several food handler cards have expired. (1 penalty point)
- The certified manager ceretificate has expired. (1 penalty point)
- Critical: A personal drink is on a prep table adjacent to a cutting board. (6 penalty points)
Corrected on site.
- Critical: Raw chicken is stored over raw steak. (6 penalty points)
Corrected on site.
- Dry ingredient bins are not labeled. (1 penalty point)
- Raw beef is stored over ready to eat food in the freezer. (1 penalty point)
- Critical: Diced ham is held at 48° F. Cut tomatoes on the cook line are held at 46° F. (12 penalty points)
2 occurences.
- Critical: Ready to eat potentially hazardous foods in the walk in cooler lack date marking. (6 penalty points)
- Critical: The consumer advisory on the menu lacks an asterisk to specific menu items. (6 penalty points)
- Old cardboard is on the over under clean roasting pans. (1 penalty point)
Corrected on site.
- A container of to go boxes is stored on the floor. (1 penalty point)
- Various reach in cooler door gaskets are damaged. Various reach in cooler shelving is rusty. Various shelves and pot hangers in the back are rusty. The table in the walk in cooler, under the beef, is damaged. (3 penalty points)
4 occurences.
- Critical: The ice scoop is stored with a roll of toilet paper and a dirtyy paper towel roll. (6 penalty points)
Corrected on site.
- There is no handwash sign in the employee restroom. (1 penalty point)
- An electrical outlet in the middle of the cook line is repaired with tape. (1 penalty point)
- Fan covers in the walk in cooler are dusty. (1 penalty point)
- The vent above the cookline is dusty. (1 penalty point)
|
4/22/2010 | Routine | 45 | Advise & Educate |
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