- Critical: Food is being stored in non-food grade containers (grocery bags). (6 penalty points)
Corrected on site.
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Critical: The mop sink lacks a mop sink faucet with an atmospheric pressure breaker valve. (6 penalty points)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: There are live cockroaches in the establishment. (3 penalty points)
|
6/15/2015 | Followup | 83 | Permit re-instated |
- Critical: Employees are not washing hands. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. Employees are eating in food preparation areas. (3 penalty points)
2 occurences.
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. Pork is being stored above shrimp in a reach-in cooler. (6 penalty points)
2 occurences.
- 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. The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
2 occurences.
- Food cabbage is being stored on the floor. Food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Dishes are being rinsed over raw meat. (6 penalty points)
- Critical: Cooked chicken being held at 50°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)
- Critical: Food is being stored in non-food grade containers (grocery bags). (6 penalty points)
- Clean equipment is stored on the floor. (1 penalty point)
- Linens are being used as shelf liner. Non-food contact surfaces of equipment are made of unsealed wood. Cabinetry is damaged in the drink preparation area. (1 penalty point)
3 occurences.
- A house repair drill is used to mix food. (1 penalty point)
- Critical: Clean equipment is stored dirty (mixers). Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- Shelves are dirty throughout the kitchen. (1 penalty point)
- Critical: The mop sink does not have a backflow prevention device. (3 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Critical: The hand sink is not functioning. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
- Various walls are damaged. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. Floor sinks are dirty. (1 penalty point)
2 occurences.
- A car oil changing pan is stored in the kitchen. (1 penalty point)
Corrected on site.
- Critical: Cockroach spray is used in the kitchen. (6 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: This facility has been closed due to operating with a non-functional hand washing sink. (100 penalty points)
|
6/8/2015 | Routine | 0 | Permit Suspension |
| No violation noted during this evaluation. | 8/29/2014 | Followup | 100 | Permit re-instated |
- 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. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
2 occurences.
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of cross contamination. The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. (3 penalty points)
2 occurences.
- 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)
- Utensils are stored in standing water. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Raw meat is contaminating clean dishes. Dish soap is contaminating raw shrimp. Food is being prepared on the floor. (6 penalty points)
3 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Mung bean sprouts is being held at 44°F in the make table. Cut cabbage is being held out of temperature control at 65°F on a counter. (6 penalty points)
2 occurences.
- Critical: Cooked chicken is being held out of temperature control at 65°F on a counter. (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)
- Critical: Rice noodles are being stored in a cardboard box. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Critical: Handles of refrigerator are unclean to to the sight and touch. Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
3 occurences.
- Critical: Toaster oven is dirty on the inside. The can opener is unclean to the sight and touch. (6 penalty points)
2 occurences.
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Critical: Dishes are not being sanitized after washing and rinsing. (6 penalty points)
- Critical: There is no backflow prevention device on the mop sink. (6 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Insect control devices are installed above food preparation areas. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
- Areas of the floor are missing grout. Floor tiles are missing (1 penalty point)
2 occurences.
- Walls are dirty in various areas. Floor sinks are dirty. The floor is dirty beneath cooking equipment. (1 penalty point)
3 occurences.
- Spray nozzle at three compartment sink is dirty. The hand sink is not maintained in a clean condition. (1 penalty point)
2 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Tooth brush is below drink dispenser. (1 penalty point)
- Critical: Chemicals are being stored above food service sprayers. (3 penalty points)
- Critical: Establishment was closed for imminent health hazard due to excessive critical violations. (100 penalty points)
|
8/28/2014 | Routine | 0 | Permit Suspension |
- Food safety manager certification is expired. (1 penalty point)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and proper cooling methods.. (3 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
- Critical: A cut watermelon was stored on cullineny ice. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- food B stored directly on dirty shelves in a reach in cooler. A container of food is being stored on the floor. (1 penalty point)
2 occurences.
- Shrimp is not completely submerged in cold running water to thaw. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Various foods are being held at 47-50°F in a reach in cooler. Cut lettuce is being held out of temperature control at 54°F on a counter. Sprouts are being held at 47°F in the make table. (6 penalty points)
3 occurences.
- 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. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. Cardboard is being used as shelf liner. (1 penalty point)
2 occurences.
- The true slide door refrigerator is only for packaged foods but is holding potentially hazardous foods. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- The hood is dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- The screen is ripped on the back door. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- The floor sink is built up with black mold. The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
|
8/22/2013 | Routine | 47 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food is being stored on the floor. Food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Exterior of Frier is dirty. (1 penalty point)
- There is an accumulation of food debris under the grill. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- Various walls are damaged. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
10/12/2012 | Followup | 91 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. (3 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. (1 penalty point)
- A container of food is being stored on the floor. Food in the reach -in cooler is not covered to prevent contamination. Food in the storage room is not covered to prevent contamination. Food in the reach -in freezer is not covered to prevent contamination. (1 penalty point)
4 occurences.
- Critical: Raw beef is being held out of temperature control at 60 °F on a counter. Fried chicken is being held out of temperature control at 60°F on a counter. (6 penalty points)
2 occurences.
- 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)
- Exterior of freezers are dirty. Exterior of reach-ins are dirty. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. Shelves in the reach in cooler are unclean to sight and touch. The canopener is unclean to sight and touch. The underside of the shelf above a preparation table is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of a reach in cooler are unclean. Scoop stored on floor. (6 penalty points)
8 occurences.
- The interior of the toaster oven is unclean. The exterior of the grill equipment is dirty. The exterior of the rice cookers are dirty. (1 penalty point)
3 occurences.
- Exterior surfaces of food containers are dirty. Reach-in cooler handles are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
3 occurences.
- Critical: A spray hose hangs below the flood rim of the mop sink. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- Floor in dry storage is covered in dirt and food debris. Floor under fry and grill area is layered with greese, dirt, and food debris. Floor under ware washing area is covered in food debris, mold and slime. Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
4 occurences.
- The mop is not hung to air dry. (1 penalty point)
|
10/5/2012 | Routine | 63 | Advise & Educate |
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Raw meat is stored above other foods in the freezer. Food is stored uncovered in the reach in refrigerator. (1 penalty point)
2 occurences.
- Food is being stored in plastic grocery bags. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. Various surfaces are lined with foil. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. Interior surfaces of a reach in cooler are unclean. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (3 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Areas of the floor are missing grout. Various walls are damaged. (1 penalty point)
2 occurences.
|
5/10/2011 | Followup | 85 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw chicken is in contact with raw shrimp. (6 penalty points)
- 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)
- Food is being stored uncovered next to hand washing sink. Food is being stored on the floor. Dirty pans placed on top of raw shrimp. Food in the reach-in cooler is not covered to prevent contamination. Raw meat is stored above other foods in the freezer. (1 penalty point)
5 occurences.
- Potentially hazardous food is thawing at room temperature. (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. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. Cardboard is being used to cover a hole in the wall. Cardboard is being used as shelf liner. (1 penalty point)
3 occurences.
- faucet is leaking in three compartment sink. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Sponges are used for washing dishes. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Interior surfaces of a reach in cooler are unclean. (6 penalty points)
2 occurences.
- Reach-in cooler handles and gaskets are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
2 occurences.
- The toilet room doors are propped open. (1 penalty point)
- The back door is propped open. (1 penalty point)
Corrected on site.
- The floor is dirty beneath cooking equipment. shelves are dirty in reach-in freezer. (1 penalty point)
2 occurences.
- Critical: Chemicals are stored next to food. (6 penalty points)
|
5/2/2011 | Routine | 53 | Advise & Educate |
- The scoop handle is in contact with the ice. (1 penalty point)
Corrected on site.
- A bag of rice is stored on the floor. (1 penalty point)
Corrected on site.
- Critical: There is lime accumulation inside the ice machine. (6 penalty points)
- Various equipments handles are encrusted with food debris. (1 penalty point)
- There is no backflow prevention between the spray hose and the mop sink faucet. (1 penalty point)
Corrected on site.
- There is no designated area to store employee’s personal food. (1 penalty point)
- The mop is not properly stored to let it air dry. (1 penalty point)
Corrected on site.
|
4/23/2010 | Routine | 88 | Advise & Educate |
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