- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: The linterior of the ice machine is unclean. Clean knives are being stored on dirty magnets. (6 penalty points)
2 occurences.
- Exterior surfaces of food containers are dirty. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
|
10/27/2015 | Routine | 79 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Critical: Diced tomatoes and egg rolls are being held at 44-45°F in the make table. (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.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Wok handles are being covered with paper towels. (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)
- Ceiling air vents are dusty. (1 penalty point)
- Employee personal items are not separated from food storage. (1 penalty point)
|
1/8/2015 | Routine | 76 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- 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)
- Critical: Cut tomatoes are being held at 45 °F in the make table. (6 penalty points)
Corrected on site.
- Single service items are not stored to prevent contamination. (1 penalty point)
- Reach-in cooler handles are dirty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
1/23/2014 | Routine | 88 | Advise & Educate |
- 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)
- 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)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
|
6/17/2013 | Routine | 85 | Advise & Educate |
| No violation noted during this evaluation. | 12/21/2012 | Critical Item | 100 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- 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)
- Raw chicken is stored above raw shrimp in the walk-in (1 penalty point)
- Food equipment is not being air dried before being nested together. (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)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Chemicals are stored in contact with food. (6 penalty points)
|
12/14/2012 | Routine | 67 | Advise & Educate |
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
|
12/14/2012 | Critical Item | 94 | Advise & Educate |
- Not all food employees have a current food handler card from an approved class. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 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. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Areas of the floor are missing grout. (1 penalty point)
|
2/7/2012 | Routine | 88 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Raw meat is stored above other foods in the freezer. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
|
3/22/2011 | Routine | 86 | |
- Critical: The eggs are stored next to the cut tomatoes inside the front line reach-in unit. (6 penalty points)
Corrected on site.
- The container with syrup is not labeled. (1 penalty point)
- Single-use plastic lids are not stored inverted to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: The hand sink in the bar is used to prepare sanitizing solution. (3 penalty points)
Corrected on site.
- Employee’s personal items are not stored at the designated area. (1 penalty point)
Corrected on site.
- Critical: The chemical bottle is not labeled. (6 penalty points)
Corrected on site.
- Critical: The sanitizing bucket is stored next to the syrup. (6 penalty points)
Corrected on site.
|
2/8/2010 | Routine | 76 | Advise & Educate |
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