- Critical: Tortilla dough is being covered with a terry cloth towel. Cooked tortillas are being placed on a recycled plastic bag. (6 penalty points)
Corrected on site.
2 occurences.
- The hood is not completely sealed to the wall. Note: Use high temperature sealant. (1 penalty point)
- The gasket on the 2-door refrigerator is in poor repair. (1 penalty point)
- The hinged door is not sealed to be smooth and easily cleanable. The wood on the hood is not smooth and easily cleanable. (1 penalty point)
2 occurences.
- There are gaps between the hood and the wood holding the menu display that are not cleanable. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
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10/6/2014 | Followup | 87 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: Person in charge does not demonstrate knowledge of proper cooling procedures. (3 penalty points)
- Critical: A severely dented can is being stored with useable food products. (3 penalty points)
- Critical: An employee picked up tortillas for a customer with bare hand contact. (6 penalty points)
- Critical: Raw meat is being stored above ready to eat food in the make table. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Various food in the walk-in is holding temperature of 50-52 degrees F. (6 penalty points)
6 occurences.
- Critical: Containers of oil/grease drippings are being sold. (6 penalty points)
- Critical: Cooked tortillas are being stored on terry cloth and cheese cloth in a non-food grade container. Plactic containers that held product are being reused. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The hood is not completely sealed to the wall. (1 penalty point)
- The walk-in is not holding potentially hazardous food at a safe and accurate temperature The gaskets on the 2-door refrigerator is in poor repair. (1 penalty point)
2 occurences.
- Critical: A pan was put away dirty. (6 penalty points)
- The shelves in the walk-in are not clean. (1 penalty point)
- The hinged door is not sealed to be smooth and easily cleanable. The wood on the hood is not smooth and easily cleanable. Note: The floor tile is in the process of being replaced. (1 penalty point)
- A ceiling tile is damaged. (1 penalty point)
- There are gaps between the hood and the wood holding the menu display that are not cleanble. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
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10/3/2014 | Routine | 44 | Advise & Educate |
- Potentially hazardous food is thawing in standing water. (whole fish) (1 penalty point)
Corrected on site.
- Gaskets are damaged and repaired with tape on a refrigerator unit. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
Corrected on site.
- The drain pipe beneath the 3-compartment sink has a plastic cup as a splash guard. (1 penalty point)
Corrected on site.
- Various floor surfaces are damaged in the walk in. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
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4/11/2013 | Routine | 89 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Letter from SLVHD approving alternative food handler training is not provided for alternative food handler card used by one of food employees. (1 penalty point)
- Critical: A pan of uncooked fish is stored above ready to eat food. (6 penalty points)
Corrected on site.
- Non-portable shelving is not spaced from wall for easy cleaning or sealed to wall. Non-portable refrigerators are not spaced from each other for easy cleaning or sealed to each other. Non-portable steam table is not spaced from immovable surfaces for easy cleaning or sealed to nearby immovable surfaces. Handsinks are not adequately sealed to wall in toilet rooms used by employees. (1 penalty point)
4 occurences.
- Non-portable glass door refrigerators in kitchen lack 6 inches elevation above floor and are not sealed to floor. (1 penalty point)
- Cold water valve does not completely close flow of water at mop sink. (1 penalty point)
- The underside surfaces of service counter on side of prep area are not all smooth and easily cleanable. The wooden doors facing prep area are not all smooth and easily cleanable. (1 penalty point)
- Handwash sign is not at handsink in men's toilet room. (1 penalty point)
- Ceiling is dusty and not clean. Areas of wall are not clean. (1 penalty point)
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2/17/2012 | Routine | 86 | Advise & Educate |
- Critical: Food handler is handling ready to eat food (tortilla) with bare hand contact. (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. (6 penalty points)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Parts of wood shelving unit are not non-absorbent. (1 penalty point)
- Non-portable cabinet/shelving unit is not spaced from immovable surfaces for easy cleaning or sealed to immovable surfaces. (1 penalty point)
- Non-portable shelving unit is not elevated 6 inches above floor or sealed to floor. (1 penalty point)
- The underside of counter tops are not finished to be smooth and non-absorbent in prep area. Menu board in prep area is not smooth and easily cleanable. (1 penalty point)
- Light bulbs above prep area are not shielded/shatterproof. (1 penalty point)
- Towel is stored in handsink. (3 penalty points)
- Area of ceiling is not maintained to be smooth and non-absorbent. (1 penalty point)
- Coving is not at all floor-wall junctures in food operations area (1 penalty point)
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5/18/2011 | Routine | 77 | Advise & Educate |
- Food Establishment permit is not in view of customers. (1 penalty point)
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Wood shelving is not all smooth and non-absorbent. (1 penalty point)
- Sufficient number of drainboards, racks, tables, or shelving are not provided to accomodated all of the clean and soiled kitchenware that accumulates during operations. (1 penalty point)
- Wood shelving unit is not spaced for easy cleaning or sealed to nearby immovable surfaces. Handsinks are not sealed to wall in toilet rooms. (1 penalty point)
- Exterior of ice machine is not clean. (1 penalty point)
- Gap between wall and ceiling is not smooth and easily cleanable. (1 penalty point)
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8/17/2010 | Routine | 92 | Advise & Educate |
- Unable to show a certified manager is registered with S:LVHD. (1 penalty point)
- Containers of food are on floor. Food on floor is not protected from splash of handsink. (1 penalty point)
- Single use items are not all stored at least 6 inches above floor. (1 penalty point)
- Wooden particle board shelving unit is not all non-absorbent in prep area. (1 penalty point)
- Establishment lacks sufficient drainboard/ shelving/table capacity to accomodate all of the soiled and clean kitchenware that accumulates during hours of operation. (1 penalty point)
- Critical: A box of tomatillos is blocking access to handsink. (3 penalty points)
Corrected on site.
- No smoking sign is not at entrance. (1 penalty point)
Corrected on site.
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11/20/2009 | Routine | 91 | Advise & Educate |
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