| No violation noted during this evaluation. | 12/21/2015 | Followup | 100 | Advise & Educate |
- 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: Employee drinks do not have lids or straws, and are stored above preparation tables. (3 penalty points)
Corrected on site.
- Critical: Raw meat (shrimp) is stored above ready-to-eat foods in the reach-in cooler. Raw shell eggs are stored above ready-to-eat food (cabbage) in a cooler. Raw fish is stored above ready-to-eat foods (onion) in the walk-in cooler. (6 penalty points)
Corrected on site.
3 occurences.
- 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.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor in the walk in freezer. Food (oil) in the storage area is not covered to prevent contamination. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Raw fish is being thawed in a sink compartment that is unclean. (6 penalty points)
Corrected on site.
- Critical: Raw duck is being held out of temperature control at 62°F at the three compartment sink. (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 (peppers) is being stored in non-food grade containers. A non-food grade hose is used to dispense water at the cook line. (6 penalty points)
2 occurences.
- Cardboard is being used as shelf liner. Various surfaces are lined with foil. (1 penalty point)
2 occurences.
- Domestic style freezer is not durable for commercial use. A beverage style cooler is used to store potentially hazardous foods. (1 penalty point)
2 occurences.
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Single-use items (tofu containers) are being re-used. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
3 occurences.
- Exterior surfaces of food containers are dirty. Shelves in the kitchen are dirty. (1 penalty point)
2 occurences.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the food preparation area/ ware washing area. (6 penalty points)
- Critical: The hand sink at the north end is used for other purposes. (3 penalty points)
- The faucet is leaking on the mop sink. (1 penalty point)
- Critical: The northern hand sink does not have running water. (6 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
|
12/14/2015 | Routine | 27 | Advise & Educate |
| No violation noted during this evaluation. | 1/20/2015 | Followup | 100 | Advise & Educate |
- Not 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)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- 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. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Non-food contact surfaces of equipment are made of unsealed wood. Various surfaces are lined with foil. (1 penalty point)
2 occurences.
- Domestic style refrigerator is not durable for commercial use. A beverage cooler is being used to hold potentially hazardous foods. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. Ventilation hood filters are missing and gapped. (1 penalty point)
2 occurences.
- Single-use items are being re-used. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch and are rusty. (6 penalty points)
- Reach-in cooler handles and gaskets are dirty. Exterior surfaces of food containers are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- Critical: The hand sink is being used for other purposes. (3 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- Critical: The hand sink is not functioning. (6 penalty points)
- The dumpster area is not maintained clean. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
|
1/15/2015 | Routine | 54 | Advise & Educate |
- Critical: Food is being stored in non-food grade bags. (6 penalty points)
- Critical: A container previously used to store poisonous or toxic materials is being used to store food. (6 penalty points)
|
7/30/2014 | Followup | 88 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: A sport fish (striped bass) is being stored in the walk-in freezer. (6 penalty points)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Critical: A bin holding chopped onions is being stored on top of garbage cans. (6 penalty points)
- Critical: Non-food grade bags are being used to store food. Food is being stored in non-food grade containers. (6 penalty points)
2 occurences.
- A domestic style freezer has been added to the kitchen to hold frozen food. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
|
7/23/2014 | Followup | 63 | 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: Employees are eating in food preparation areas. (3 penalty points)
Corrected on site.
- Critical: The owner was unable to provide proof of source for all fish observed in the establishment. (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)
- A container of food is being stored on the floor. Food in the kitchen is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Food is being prepared on the floor. (6 penalty points)
- Critical: Cooked potatoes are being held at 48°F in a reach in cooler. (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. Food is being stored in non-food grade bags. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
- A pepsi drink cooler is being used to cold hold potentially hazardous food. Domestic style refrigerator is not durable for commercial use. (1 penalty point)
2 occurences.
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. Exterior surfaces of food containers are dirty. (1 penalty point)
2 occurences.
- Linens are not being laundered when they acumulate food debris and dirt. (1 penalty point)
- Critical: There are sponges being stored at the mop sink. (3 penalty points)
- The screen to the exterior door is damaged. (1 penalty point)
- Ceiling tiles are missing in the kitchen. (1 penalty point)
- Mold is growing in the dishwashing area. Ceiling tiles in the kitchen are dusty over food preparation areas. (1 penalty point)
2 occurences.
- Critical: Chemicals are stored above food. (6 penalty points)
|
7/16/2014 | Routine | 40 | Advise & Educate |
| No violation noted during this evaluation. | 8/22/2013 | Followup | 100 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Employees are not washing hands becuase their is no soap or paper towels at the handsink. And the handsink is being used to wash dishes in. (6 penalty points)
- Critical: Employee beverages are being stored above the prep table and dishwasher. (3 penalty points)
- Critical: The person in charge is not ensuring that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. The person in charge is not ensuring that employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. (3 penalty points)
- Critical: Raw shrimp is being stored above cooked pork intestines in the fridge. Raw fish is being stored above vegetables in the make top. Raw meat are being store on and above vegetables in the walkin. (6 penalty points)
3 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are being used as scoops. Utensils are stored in standing water. (1 penalty point)
2 occurences.
- Food is being stored on the floor in buckets. (1 penalty point)
- Chicken is being thawed at room temperature. (1 penalty point)
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Garlic is being held with oil at 73 F. The beef tenderloin and pig intestines are holding between 53-63 F on the counter. (6 penalty points)
3 occurences.
- Critical: The food is not being date marked. (3 penalty points)
- Critical: Peanuts are being stored on newspapers. Grocery bags are being used to store food. (6 penalty points)
2 occurences.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Critical: The outside and inside of food containers are dirty. The door handles of the reachin are encrusted. The interior of the microwave is dirty.The scoop is encrusted and resting in the salt. (6 penalty points)
4 occurences.
- The gasket on the reachin are dirty. Various shelves are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
2 occurences.
- The handsink faucet is leaking. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
2 occurences.
- There is ceiling tile missing by the hood area. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
- The filters in the hood have dripping grease. (1 penalty point)
- Critical: Chemicals are stored above food. (6 penalty points)
|
8/20/2013 | Routine | 29 | Permit Suspension |
- Unable to show proof of food handler training. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Pork intestines and kidneys thawing in standing water. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Employee jackets are stored on food shelves. (1 penalty point)
|
12/19/2012 | Followup | 87 | Advise & Educate |
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