- 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)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use pizza dough cutters are stored in an unclean location between pieces of equipment. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- The lids to the pizza make table are damaged. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Critical: Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Critical: The hand sink in the kitchen is blocked. The hand sink by the warewash machine is blocked. (3 penalty points)
Corrected on site.
2 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Insect control devices are installed above food preparation areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
10/29/2015 | Routine | 74 | Advise & Educate |
- 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: Written procedures for using time as a public health control are not available. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Single service items are stored on the floor. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: Rollers on the pizza salamander are unclean with heavy accumulations of food debris. (6 penalty points)
- Critical: Equipment surfaces that contact potentially hazardous foods are not being cleaned at least every 4 hours. (6 penalty points)
Corrected on site.
- Exterior surfaces of food containers are dirty. (1 penalty point)
- Critical: The handsink by the warewash machine is blocked. (3 penalty points)
- Ceiling air vents are dusty. (1 penalty point)
|
1/14/2015 | Routine | 66 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
Corrected on site.
- Salad in the reach-in cooler is uncovered. (1 penalty point)
Corrected on site.
- Critical: Marinara sauce is being held at 100°F in a warmer. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Refrigerators labeled for bottled and packaged goods only are being used as cold holding units for other foods. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Corrected on site.
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Gaskets are damaged on a refrigerator unit. The condenser unit is leaking in a reach in cooler. (1 penalty point)
2 occurences.
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
2 occurences.
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. The soda nozzle is unclean. (6 penalty points)
3 occurences.
- Exterior surfaces of food containers are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: The handsink is blocked. (3 penalty points)
- Walls in the warewash area are dusty. (1 penalty point)
- Critical: Chemicals are stored above food. (6 penalty points)
Corrected on site.
|
4/28/2014 | Routine | 60 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The lid on the back make table is in disrepair. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The gaskets on the reach in units through out the establishment are dirty. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
- There is no soap at the hand sink. (3 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
- Various walls are damaged. (1 penalty point)
- The ceiling is dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
|
5/7/2013 | Routine | 79 | Advise & Educate |
- Critical: Various potentially hazardous foods are being held at 50 °F in the make table. (6 penalty points)
Corrected on site.
- Ice scoop not stored to prevent contamination. Knife not stored to prevent contamination. (1 penalty point)
2 occurences.
- Wrench on make table attached with shoestring is not smooth, durable, non absorbent, and easily cleanable. (1 penalty point)
- Covers missing on eeach in. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
Corrected on site.
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Shelves throughout the kitchen are unclean to sight and touch. The underside of the shelf above a preparation table is unclean. (6 penalty points)
3 occurences.
- Gaskets and handles of reach ins are dirty. The interior of the microwave is unclean. (1 penalty point)
2 occurences.
- Critical: The hand sink is blocked. (3 penalty points)
- Personal items stored on functioning make table. (1 penalty point)
- Paint is dammaged on walls near pizza cutting area. (1 penalty point)
- Floor coving is dirty. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
|
11/6/2012 | Routine | 77 | Advise & Educate |
- Food containers are not labeled with the common name of the 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)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
1/12/2012 | Routine | 95 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
4 occurences.
- Raw meat is stored in contact with other foods in the freezer. (1 penalty point)
- Critical: Cut tomatoes are being held at 46°F in the make table. Tomato sauceis being held out of temperature control at 77°F on a counter. (6 penalty points)
2 occurences.
- The make table lid is broken. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The under side of the mixer is dirty. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (3 penalty points)
- The inside of the reach in refrigerator is dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
2 occurences.
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- Not all lights are shielded or shatterproof. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
|
2/15/2011 | Routine | 68 | |
- The SLVHD permit is not posted for public view. (1 penalty point)
Corrected on site.
- The ice scoop is stored on top of dirty shelf. (1 penalty point)
Corrected on site.
- Clean containers are stored wet. (1 penalty point)
Corrected on site.
- Critical: There is lime accumulation inside the ice machine. (6 penalty points)
- The reach-in handles under the pizza table are encrusted with food debris. Also, the equipment shelf above the three compartment sink. (2 penalty points)
2 occurences.
- Critical: The hand sink by the dishwashing machine is blocked. (3 penalty points)
Corrected on site.
- Critical: A chemical bottle is not labeled. (6 penalty points)
Corrected on site.
|
3/8/2010 | Routine | 80 | Advise & Educate |
- Clean containers are stacked wet. (1 penalty point)
- There is no ambient air thermometer inside the cold display in the front desk. (1 penalty point)
Corrected on site.
- The CO2 tank in the front desk is not secured. (1 penalty point)
Corrected on site.
- The upper surface inside the microwave is dirty. (3 penalty points)
- The shelves inside the walk-in cooler are dirty. (1 penalty point)
- The ceiling tile above the kitchen entrance is missing. (1 penalty point)
|
9/21/2009 | Routine | 92 | Advise & Educate |
- Food is being stored on the floor in the walk in. (1 penalty point)
- Critical: The mozerella cheese is being held at 50 F on the counter. (6 penalty points)
- Plates are not stored to avoid customer contamination. (1 penalty point)
- The microwave is being held on cardboard lined shelf. (1 penalty point)
- The CO2 tank is not restrained. (1 penalty point)
- The vents in the walk in are dirty. The bottom of the front reach in is dirty. (2 penalty points)
2 occurences.
- Critical: The sanitizer is low in the warewasher. (6 penalty points)
- The hot water at the handsink does not reach 100 F within 30 seconds. (1 penalty point)
- Some ceiling tiles are missing. (1 penalty point)
- The floor in the back area is in disrepair. (1 penalty point)
- The floor drain is dirty in the front. (1 penalty point)
|
1/29/2009 | Routine | 78 | Advise & Educate |
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