- 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)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Raw scrambled eggs are being held at 47 F on ice. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Shelves in the walk in coolers are dirty. Fan covers in the outside walk in 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: There is no hand sink in the espresso bar. (6 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The ceiling above the espresso bar and in the store room is open structure. (1 penalty point)
- The back door is propped open. (1 penalty point)
Corrected on site.
- There are holes in the walls in the kitchen. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
- Walls in the dishwashing area are dusty. (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.
|
3/17/2015 | Routine | 76 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Various food items are being held out of temperature on ice on the counter, (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: Surfaces of the stand mixer above the bowl are dirty. The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- The tracks in the front reach in are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: There is no hand sink in the espresso bar. (6 penalty points)
- The ceiling above the espresso bar and in the store room is open structure. (1 penalty point)
- There are holes in the walls in the kitchen. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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7/31/2014 | Routine | 52 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- 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)
- Food in the storage room is not covered to prevent contamination. (1 penalty point)
- Critical: Ham is being held out of temperature control at 58 °F on a counter. (6 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
Corrected on site.
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Critical: There is no hand sink in the espresso bar. (6 penalty points)
- There is an open ceiling in the dry storage. (1 penalty point)
- The back door is propped open. (1 penalty point)
Corrected on site.
- Areas of the floor are missing grout. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
11/5/2013 | Routine | 58 | Advise & Educate |
- Critical: Cut melons are being held at 47 °F in the make table. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Critical: No hand sink located in the espresso bar. (6 penalty points)
- There is an open ceiling in the dry storage room. (1 penalty point)
- The back door is propped open. There is a gap at the bottom of the exterior door. (1 penalty point)
2 occurences.
- Floor tiles are damaged in the warewashing area. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Carpeting is installed in the front service area. (1 penalty point)
|
2/8/2013 | Followup | 82 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Raw shell eggs being held at room temperature. Salmon is being held at 47 F in the reach in. Raw fish is being held at 45 °F in the make table drawer. (6 penalty points)
3 occurences.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Gaskets and doors are damaged on refrigerator units. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Shelves in the walk-in cooler are dirty. (1 penalty point)
- Critical: No hand sink in the espresso bar. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There is an open ceiling in the dry storage room. All ceiling tiles are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- The back door is propped open. There is a gap at the bottom of the exterior door. (1 penalty point)
2 occurences.
- The floor tiles are damaged in the warewashing area. Various ceiling tiles are damaged. Various walls are damaged. (1 penalty point)
3 occurences.
- The ceiling is dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Carpeted mats are installed in a food preparation area. (1 penalty point)
|
1/7/2013 | Routine | 61 | Advise & Educate |
| No violation noted during this evaluation. | 5/1/2012 | Routine | 100 | |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. Food is being stored on the floor. (1 penalty point)
2 occurences.
- Critical: cut tomatoes are being held at 51 °F in a cold drawer. artichoke salad is being held at 45 in the cold drawer. (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)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- The back door is propped open. (1 penalty point)
- Various ceiling surfaces are damaged. Various walls are damaged. Floor is damaged inthe front coffee area. Varouls shelving needs to be sealed and repaired. (1 penalty point)
4 occurences.
- The ceiling is dirty in various areas. Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
3 occurences.
- Critical: Fly strip is stored in close contact with food in front coffee area. (6 penalty points)
Corrected on site.
|
10/13/2011 | Routine | 61 | Advise & Educate |
- Potentially hazardous food is being cooled in a deep container (greater than 4" in depth). (3 penalty points)
Corrected on site.
- Critical: Diced tomatoes in salad station unit noted at 47* F (6 penalty points)
- Various food containers noted cracked and broken. (1 penalty point)
- Milk cooler reach in fridge lacks an ambient air thermometer. (1 penalty point)
- There is no chlorine sanitizer test kit available. (1 penalty point)
- The hand sink is not properly sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit on cook line. There are gaps between sliding doors and milk cooler unit. (1 penalty point)
2 occurences.
- Fan covers in the outside walk-in cooler are dirty. Cabinet beneathe dump station utility sink noted dirty. Sliding door tracks at front display case fridges noted soiled. (1 penalty point)
3 occurences.
- Critical: A handwashing sink is not conveniently located for the coffee bar area. (6 penalty points)
- Light intensity in the outside walk in cooler is less than 10 foot candles. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
|
2/17/2011 | Routine | 77 | Advise & Educate |
- Some food containers are not labeled with common name. (1 penalty point)
- There is chicken marinating in a bucket that is located on the floor. (1 penalty point)
Corrected on site.
- There is syrup being stored under the dump sink. (1 penalty point)
- Critical: The melons and yogurt in front deli case are holding between 46-50 F. (6 penalty points)
- Critical: The food in the mast bilt is holding at 46 F. (6 penalty points)
- Critical: Shelf are being lined with aluminum foil. (3 penalty points)
- The deli case lacks an internal thermometer. (1 penalty point)
- The cabinet top is no longer sealed to adjacent wall. (1 penalty point)
- The gaskets on the dessert reachin are in disrepair. (1 penalty point)
- Some of the shelves are chipping in the walkin. (1 penalty point)
- There is a food container that is damaged. (1 penalty point)
Corrected on site.
- TThe door on the line is damaged. (1 penalty point)
- The cutting board is discolored and scored. (1 penalty point)
- Single service items being used to hold spices. (1 penalty point)
- Critical: The soda holster is dirty. (6 penalty points)
- Critical: Some of the shelves in the walkin are dirty. (6 penalty points)
- Critical: The interior of utensil drawer is dirty. (6 penalty points)
- There are carpeted mats in the kitchen. (1 penalty point)
|
9/4/2008 | Routine | 55 | Advise & Educate |
- Critical: There is aluminum lining bottom shelves. (6 penalty points)
- Critical: There is raw shrimp stored above cooked chicken in reachin. (6 penalty points)
- There is a food container not labeled with common name. (1 penalty point)
- There is a container full of lettuce stacked ontop of other lettuce in the drawer. (1 penalty point)
- Critical: The feta in the icebath is holding at 53 F. (6 penalty points)
- There is a gap infront of the dumpsink. (1 penalty point)
- The backsplash is seperating from the wall infront of the service area. (1 penalty point)
- Some of the cold drawers are damaged. (1 penalty point)
- The caulking aroudn the drainboards is in disrepair. (1 penalty point)
- The outside of the mixer is dirty. (1 penalty point)
- There is a gap underneath backdoor. (1 penalty point)
- There is a hole around piping under handsink. (1 penalty point)
- The grout in the kitchen area is in disrepair. (1 penalty point)
- The ceiling in the walkin is dusty. (1 penalty point)
- The ceiling by the vents is dirty and dusty. (1 penalty point)
|
1/7/2008 | Routine | 70 | Advise & Educate |
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