- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Chopped turkey for salad preparation is being held out of temperature control at 58°F on a counter. Chicken breasts and leg pieces are being held out of temperature control at 54 °F on a counter. (6 penalty points)
Corrected on site.
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Reach-in cooler handles are dirty. Interior of reach in freezer is dirty. (1 penalty point)
- Critical: Hand sink is blocked by carts in deli area. (3 penalty points)
- Critical: Water at handsink measured 128 degrees Fahrenheit and is automatically mixed and not able to be adjusted by employees. (6 penalty points)
- Coving tile is missing near the hand sink by the register. Wall is damaged near the fryer. (1 penalty point)
2 occurences.
- Caulking at the three compartment sink is dirty. (1 penalty point)
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5/26/2015 | Routine | 78 | Advise & Educate |
- Pressurized cylinders are not secured. (1 penalty point)
- Gaskets are damaged on walk-in refrigerator unit. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
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10/1/2014 | Routine | 95 | Advise & Educate |
- Unable to verify if all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Shelving damaged and is not installed at least 6 inches above the floor to facilitate cleaning in the bakery freezer. (1 penalty point)
- Blast chiller is missing compressor cover. (1 penalty point)
- The hood vents are soiled above fryer. (1 penalty point)
- Walk-in cooler fan covers are dusty. (1 penalty point)
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12/2/2013 | Routine | 91 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Reach-in cooler handles are dirty. (1 penalty point)
- Critical: There is a leak from a hose in the ceiling which is placed under a food prep table. . (6 penalty points)
- The floor in the walk-in is not sealed and therefore is not non-absorbent or easily cleanable. (1 penalty point)
- A coving tile is damaged under a hand sink. A light is under the vent hood. There are several small holes on a wall above a food preparation table. (1 penalty point)
2 occurences.
- Critical: A fly trap with several dead flies is placed in close proximity to a food preparation table (6 penalty points)
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1/13/2012 | Routine | 74 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- A plastic container without a handle is used for food scoops and is stored inside food containers. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (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: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- The interior of the microwave is unclean. (3 penalty points)
- A hand sink water temperature does not reach 100°F within 30 seconds. (1 penalty point)
- The floor of tm walk-in cooler is exposed concrete which is not sealed nonabsorbent or easily clearable (1 penalty point)
- A light is out under the vent hood. Areas of the floor under cooking equipment are missing grout. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: The fly trap is not changed frequently enough. There are several dead flies on the trap that is near a table with packaged goods. (6 penalty points)
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8/3/2011 | Routine | 71 | Advise & Educate |
- The copies of employee’s food handler cards are not available during time of inspection. (1 penalty point)
- A cup without handle is used to scoop the flour seasoning. (1 penalty point)
- Critical: The cheese inside the reach-in unit is not date-marked. (6 penalty points)
Corrected on site.
- The hand sink is not sealed to the wall. (1 penalty point)
- The bottom shelf inside the reach-in unit is unclean. (1 penalty point)
- The hot water in the hand sink did not reach 100° F within 30 seconds. (1 penalty point)
- The floor grout under the fryer is missing or in disrepair. (1 penalty point)
- The floor under various equipments is unclean. (1 penalty point)
- Critical: A fly is found inside the kitchen. (3 penalty points)
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10/29/2010 | Routine | 84 | Advise & Educate |
- Single use food cases are stored unprotected. (1 penalty point)
- Critical: Area around the drinking soda fountain nozzles is unclean and heavily incrusted. (6 penalty points)
- Microwave unit is unclean inside. (3 penalty points)
- Unit handles are unclean to sight and touch. (1 penalty point)
- Critical: In use knives are stored unclean. (6 penalty points)
- Condenser water line is dripping from the ceiling to the floor. (1 penalty point)
- Coving is out of repair. Ceiling light bulbs are out of repair. (2 penalty points)
2 occurences.
- Floor sink is unclean to sight and touch. (1 penalty point)
- Coving is missing. (1 penalty point)
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11/7/2008 | Routine | 78 | Advise & Educate |
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