- Food handler cards aren't available to view. (1 penalty point)
- Critical: Food safety manager certificate is not available to view. (6 penalty points)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Critical: Hot water temperature at 3-compartment sink does not reach 110 degrees F (3 penalty points)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: No hot water at the hand sink in the food preparation area and the restroom. (3 penalty points)
- The floor sink beneath the 3-compartment sink is dirty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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1/26/2016 | Routine | 75 | 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: The hand sink is being blocked. (3 penalty points)
Corrected on site.
- An access panel is missing above the ware wash area. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
Corrected on site.
- Critical: There are numerous flies present in the facility. (3 penalty points)
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10/10/2014 | Routine | 89 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Hot dogs are being held at 115°F on the grill. Sausage is being held at100 °F in a warmer. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
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9/19/2013 | Routine | 86 | 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)
- The faucet is leaking on the hand sink. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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10/24/2012 | Routine | 96 | 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: Egg sandwich being held at 91 °F in a warmer. (6 penalty points)
- The breakfast sandwich warmer is in disrepair. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Coving next to the 3-compartment sink is in disrepair. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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10/25/2011 | Routine | 86 | Advise & Educate |
- Unable to verify food handler cards. (1 penalty point)
- Unable ot verify certified manager is registered wiht SLVHD. (1 penalty point)
- Sneezeguards are not in place over hot rollers. (1 penalty point)
Corrected on site.
- Critical: Burrito on hot roller measures 130 degrees F. Note: PIC will turn unit warmer. (6 penalty points)
- Metal cabinetry that is not easily moveable is not sealed or spaced for cleaning. (1 penalty point)
- Mops are not being allowed to air dry. (1 penalty point)
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1/26/2011 | Routine | 89 | Advise & Educate |
- The food safety manager certification (ServSafe) is expired. (1 penalty point)
- The floor sink and mop sink are dirty. (1 penalty point)
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1/25/2010 | Routine | 98 | Advise & Educate |
- Critical: Boxes of eggs are stored next to gallons of milk in the display refrigerator or inside the walk-in cooler. (6 penalty points)
- A wet wiping cloth near the hand sink does not have sanitizer measured in it. (1 penalty point)
- The CO2 tank is not sealed or elevated 6” above the floor for easy access to clean surrounding area on the floor. (1 penalty point)
- Critical: The soda spigots are not clean. (6 penalty points)
- The mop in the mop sink is not stored properly to let it air dry. (1 penalty point)
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12/3/2008 | Routine | 85 | Advise & Educate |
- Critical: Hot dog temperature is at 115 degrees Fahrenheit. (6 penalty points)
- Critical: Both hot and cold temperature holding are out of compliance (hot dog and tomato). (6 penalty points)
- CO2 tank is not secured. (1 penalty point)
- Critical: There are rejected beer cans and Sunkist cans stored on the three compartment sink. (3 penalty points)
- There are no more paper towels in the restroom (they are using an air blower). (3 penalty points)
Corrected on site.
- Chemical bottles and cleaners are stored on top of the three compartment sink. (3 penalty points)
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2/7/2008 | Routine | 78 | Advise & Educate |
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