- 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)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Food is being stored on the floor in the walk In. (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)
- Critical: Water used for food is stored in a bottle made for chemicals. (6 penalty points)
- Clean dishes are being towel-dried after cleaning and sanitizing. Food equipment is not being air dried before being nested together. (1 penalty point)
2 occurences.
- Various surfaces are lined with foil. (1 penalty point)
- The wood cutting block has deep grooves. Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
2 occurences.
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: The interior of the ice machine is unclean. Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. The canopener is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
5 occurences.
- The top of the magnetic strip that knives are stored on is dirty. (1 penalty point)
- Critical: The hand sink is blocked in the bakery. (3 penalty points)
- Lights in the kitchen are not fully shield (missing end caps) The light bulb inside the refrigerator is not shielded or shatterproof. (1 penalty point)
2 occurences.
- Critical: There is no soap at the hand sink in the bakery.. (3 penalty points)
- Critical: No paper towels at the handsink in the bakery area. (3 penalty points)
- There is not a handwashing sign in the bakery area. (1 penalty point)
- There is insufficient light intensity in the walk in refrigerator (1 penalty point)
- Various walls are damaged. (1 penalty point)
- The floor is dirty beneath cooking equipment. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
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1/15/2015 | Routine | 55 | Advise & Educate |
- Critical: Employee drinks are being stored above plates. (3 penalty points)
Corrected on site.
- Critical: Raw ground beef is being stored above fish in the walkin. (6 penalty points)
Corrected on site.
- Food containers are stored directly on the floor. (1 penalty point)
- Critical: The cream in the reachin is holding at 51 F. (6 penalty points)
- The wall by the mixer is no longer smooth easily cleanable non absorbant. (1 penalty point)
- Small refrigerators are being used that are not commercial grade and they are being stored on the floor. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- -Mop sink is not sealed to wall. (1 penalty point)
- Some of the cutting boards are scored and discolored. The condesar is leaking in the continental refrigerator. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Some of the storage shelves are dirty. (1 penalty point)
3 occurences.
- Various ceiling surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- The coving in the walkin is falling off the wall. (1 penalty point)
- Critical: Liquid soap is being stored above cup in the dry storage are. (6 penalty points)
Corrected on site.
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1/16/2014 | Routine | 63 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees are eating in food preparation areas. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: There is no quat sanitizer test kit available. (3 penalty points)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- A leg of the three compartment sink is repaired with tape, which is not smooth or easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: A light covering above the grill is dirty. (6 penalty points)
- There is a Hydrogen Sulfide smell coming out of the floor drain in the warewashing area. The faucet is leaking on the wall faucet. (1 penalty point)
2 occurences.
- Various ceiling surfaces, in the warewash area, are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof in the walk in. (1 penalty point)
Corrected on site.
- There is no soap at each hand sink used by employees. (3 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
2 occurences.
- The floor of the freezer is not smooth and non absorbant. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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11/28/2012 | Routine | 67 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Half and half is stored in culinary ice. (1 penalty point)
Corrected on site.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Critical: The handsink is in disrepair. (6 penalty points)
Corrected on site.
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
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2/9/2012 | Routine | 83 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food equipment is not being air dried before being put away- (1 penalty point)
- The wire being used to hold the drain lines in place at the two compartment sink is not a permeant fix. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
2 occurences.
- Various pieces of equipment are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- the bakery hand sink is lacking a handwriting sign. (1 penalty point)
- Areas around the ventilation system need to be smooth, non absorbent, and easily cleanable. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
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12/16/2011 | Followup | 90 | Advise & Educate |
- 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)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. (3 penalty points)
- Critical: Severely dented cans are stored with useable food products. (3 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)
- Bowls are used for food scoops and are stored inside food containers, in the AP flour. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Boxes of eggs are stored on the floor. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: There is an employee sitting on a food preparation counter. (6 penalty points)
Corrected on site.
- Turkeys are being thawed in warm stagnant water. (1 penalty point)
- Critical: The sausage on the grill is measuring 92 F. (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)
- Clean equipment is stored on the floor. Single service items are not stored to prevent contamination. (1 penalty point)
2 occurences.
- A wire wisk is stored with maintance tools. (1 penalty point)
- The electrical outlet is being covered with tape. The shelve in the wait station is unsealed wood. (1 penalty point)
2 occurences.
- The hood baffles are dirty. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- There is a sponge being stored in the handsink. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. The bar in the wait station. (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 wiping cloth container. (6 penalty points)
- Critical: The surface above the holbart mixing bowl is dirty. The canopener is unclean to sight and touch. The butcher block in the bakery is very dirty. (6 penalty points)
3 occurences.
- The floor drain in the walk-in is very dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. Gloves and towels are stored in the handsink. The handsink in the bakery is being blocked. (3 penalty points)
2 occurences.
- Critical: The hand sink in the warewash area is broken. The 3-compartment sink is in disrepair. (6 penalty points)
2 occurences.
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- The handsink in the bakery is lacking a handwashing sign. (1 penalty point)
- The ceiling in the bar is not smooth, non-absorbent and easily cleanable. Various surfaces in the walk-in are not smooth, non-absorbent and easily cleanable. The ceiling in the kitchen has a gap that is not sealed to the adjacent wall. (1 penalty point)
3 occurences.
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- The ceiling is dirty in various areas. The floor is dirty in various areas. Walls are dirty in various areas. The ceiling in the walk-in is very dirty. The floor in the walk-in is dirty. (1 penalty point)
5 occurences.
- Employee personal items are not stored separately from food and equipment. (1 penalty point)
- Nonfunctional equipment is stored in the kitchen. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Chemicals are stored next to corn starch. Ice machine cleaner is stored on-top of the ice machine. Sternos are stored above single service items, in the dry storage area. (6 penalty points)
3 occurences.
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12/1/2011 | Routine | 14 | Advise & Educate |
- Single serve items are stored on a surface that is not smooth, non-absorvent, and easily cleanable. (1 penalty point)
- Critical: A fork is stored in the hand sink. (3 penalty points)
- The hand sink is lacking a hand washing sign. (1 penalty point)
- The floo runder the bar is dirty. (1 penalty point)
- Critical: Various chemical bottles are not labled. (6 penalty points)
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12/2/2010 | Routine | 88 | Advise & Educate |
- Containers of oil taken out of original packaging are not labeled with common name. (1 penalty point)
- Scoop with no handle is stored in contact with the bread flour. (1 penalty point)
- Containers of produce are stored on ground of dry storage and buckets of food are stored on the floor of the walk-in. (1 penalty point)
- clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Barewood is exposed in the back baking area. (1 penalty point)
- Door from the cook line to the dining room is not sealed wood and the metro shelf in the dry storage. (1 penalty point)
- CO2 tanks are not all restrained. (1 penalty point)
- Gap between duting and wall is not maintained or spaced for easy cleaning. (1 penalty point)
- Retro shelf in dry storage area has rust and is in disrepair. (1 penalty point)
- Critical: Blade of can opener has excessive residues. (6 penalty points)
- Critical: Sponge is blocking the hand sink and tray holders. (3 penalty points)
- Hand wash signs are not at all hand sinks. (1 penalty point)
- Various areas of ceilings have excessive residues. (1 penalty point)
- Critical: Spray bottle with liquid is not labeled. (6 penalty points)
- Critical: Can of sterno is no food prep table next to clean kitchenware. (6 penalty points)
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12/14/2009 | Routine | 68 | Advise & Educate |
- Various locations through out facility has items being stored on the floor. Note: Person in charge said a delivery came in 1 hour ago, and will be put away after lunch. (1 penalty point)
- The dish sprayer is being repaired with string and duct tape. (1 penalty point)
- Critical: The pans are being stored dirty. (6 penalty points)
- Critical: The can opener is dirty. (6 penalty points)
- The microwave is dirty. (3 penalty points)
- All three mixers have accumulation of food particles. (3 penalty points)
- Critical: A wiping cloth is being stored in the handsink . (3 penalty points)
- The handsink in dish area is lacking soap. (3 penalty points)
- The handsink in dish area is lacking paper towels. (3 penalty points)
- Peersonal items are being stored in food prop area (ski in the bakery area). (1 penalty point)
- The paint above condenser in freezer is flaking an dpeeling. (1 penalty point)
- Frp in the freezer is no sealed to the wall behind the compressor. (1 penalty point)
- Various areas of the floor, walls and ceiling are dirty. (1 penalty point)
- General cleanliness is poor through out the facility. (1 penalty point)
- Employee beverages (coffee mug, and yellow water bottle) are being stroed above bakery preparation table. (1 penalty point)
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3/11/2009 | Followup | 65 | |
- Critical: Jarritos are being stored in the ice maker. (6 penalty points)
- Critical: The raw eggs are being stored in and above ready to eat items. (6 penalty points)
- Single serve containers are being reused. (1 penalty point)
- Various items are being stored on the ground. (1 penalty point)
- Foil is covering the pipes over the prep area. (1 penalty point)
- The 3-comp sink is not sealed to the wall. (1 penalty point)
- The reachin door is in disrepair. (1 penalty point)
- Critical: The can opener is dirty. (6 penalty points)
- The hobart mixer is dirty. (3 penalty points)
- The inside of the fan in walkin coller is dirty. (1 penalty point)
- Critical: The handsink in baking area is being used for other purposes, dirty dishes are in the sink. (3 penalty points)
- There are various locations through out kitchen with bare wood. (1 penalty point)
- One light bulb in the dishroom is not shatter proof or sheilded. (1 penalty point)
- There is no soap and papper towels at the handsink. (3 penalty points)
- The bathroom is lackisng a handwash sign. (1 penalty point)
- The floor in walkin in no longer smooth and easily cleanable. (1 penalty point)
- the light intensity is low in the kitchen prep area less than 10 candlelights. (1 penalty point)
- Shoes are being stored under baking pans. (1 penalty point)
- There are holes in the kitchen ceiling. (1 penalty point)
- The FRP under the prep sink on kitchen line is in disrepair. (1 penalty point)
- Various location in facility are missing floor tiles. (1 penalty point)
- The ceiling is dirty through out facility. (1 penalty point)
- The mop is not stored to allow air dry. (1 penalty point)
- Personal items are being stored next to clean dishes. (1 penalty point)
- Critical: A chemical bottle is not labled. (6 penalty points)
- a chemical bottle is being stored next to clean coffee cups. (3 penalty points)
- Chemical cleaner (orange bottle) is being stored over clean dishes. (3 penalty points)
- Critical: Butane is being stored next to rasins. (6 penalty points)
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1/21/2009 | Routine | 37 | |
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