- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employee drinks do not have lids or straws. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
2 occurences.
- Critical: Pico Salsa is being held at 47°F in the make table. Blue Cheese is being held at 50°F in the self service table. South buffet line potentially hazardous foods are being held from 45-51 °F. (6 penalty points)
Corrected on site.
3 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Critical: There is no hand drying provision at the front hand sink. (3 penalty points)
Corrected on site.
- Restrooms lack hand washing signage. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
|
3/17/2015 | Routine | 77 | Advise & Educate |
- Utensils are stored in standing water. (1 penalty point)
- Critical: Cooked pasta is being held at 50°F in the reach-in cooler on the pasta line. Soup is being held at 45°F in the walk in cooler. Egg Crumbles, tomato wedges, and lettuce are being held at 45-53°F in the salad line cooler. (6 penalty points)
Corrected on site.
3 occurences.
- Critical: Cook-chill reduced oxygen packaged food is held in a refrigeration unit that lacks electronic monitoring of time and temperature. (3 penalty points)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- The gaskets are damaged to the door of the ice machine. The condenser unit in the walk-in cooler is leaking. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
8/19/2014 | Routine | 76 | Advise & Educate |
- Critical: Cooked pasta is being held at 48°F in the make table. (6 penalty points)
Corrected on site.
- Food equeptment items are not stored to prevent contamination.Stored in mop sink. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
|
5/20/2013 | Critical Item | 87 | |
- Critical: Various food is being held at 48 °F in the buffet west side. Variuos foods is being held at 48 °F in the buffet east side. (6 penalty points)
Corrected on site.
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Various walls are damaged. (1 penalty point)
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5/6/2013 | Routine | 86 | Advise & Educate |
- 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. (3 penalty points)
- Critical: Various reduced oxygen packaged soups were held at 56 degrees overnight in a cooling vat.Recomend Discard. (6 penalty points)
- Critical: Cook-chill food cooled to and held at 38°F is stored longer than 72 hours (3 days) in a refrigeration unit. (6 penalty points)
- Critical: The establishment is packaging potentially hazardous food using a reduced oxygen packaging method without a HACCP plan. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: Employee touched inside of ROP bag with bare hands. (6 penalty points)
- Restrooms lack hand washing signage. (1 penalty point)
|
2/6/2013 | Critical Item | 68 | Advise & Educate |
- 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)
- Critical: Cut tomatoes are being held at 50 F on buffett line Pasta salad is beigh held at 47 on buffett line. (6 penalty points)
Corrected on site.
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
|
10/15/2012 | Routine | 84 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Critical: Lettuce and prepaired salad are being held at 60 and 46 °F in the make table. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- An employee coat is stored in contact with containers of food. (1 penalty point)
Corrected on site.
- Areas of the floor are missing grout. (1 penalty point)
|
1/12/2012 | Routine | 81 | Advise & Educate |
- Unable to verify certified manager is registered with SLVHD. (1 penalty point)
- In use utensils are stored in standing water. (1 penalty point)
- Raw chicken is stored above ready to eat food in the freezer. (1 penalty point)
- Critical: Cooked noodles are holding at 46 degrees in the display. (6 penalty points)
- Critical: Cut tomatos are holding at 51 degrees in the buffet line. (6 penalty points)
- Clean dishware is being stacked together wet. (1 penalty point)
- The shelving in the walk in is no longer smooth and easily cleanable. (1 penalty point)
- The can opener blade is broken. (1 penalty point)
- The cutting boards are scored. (1 penalty point)
- There is no hot water at the hand sinks in the restrooms within 30 seconds. (1 penalty point)
- The faucet at the mop sink is broken and leaking. (1 penalty point)
- There is a valve on the hose at the mop sink downstream from the vacuum breaker. (1 penalty point)
- There is not an A112 certification on the chemical dispensers. (1 penalty point)
- The dumpster lid is propped open. (1 penalty point)
- Critical: Clean linens are stored below chemicals. (6 penalty points)
|
12/21/2010 | Routine | 70 | Advise & Educate |
- A wet wiping cloth is stored on top of the table. (1 penalty point)
Corrected on site.
- The dumpster lids are left open. (1 penalty point)
- There are no hand wash signs in the restroom hand sinks. (1 penalty point)
- There is no waste receptacle available next to the kitchen hand sink. (1 penalty point)
- The kitchen floor grout and coving are in disrepair. (1 penalty point)
- Critical: Equipments are washed in the mop sink. (1 penalty point)
|
4/27/2010 | Routine | 94 | Advise & Educate |
- Critical: The cooked pasta is stored under the sanitizer bucket in the preparation area. (6 penalty points)
Corrected on site.
- The clean containers are stored wet. (1 penalty point)
- Critical: The can opener is dirty. (6 penalty points)
Corrected on site.
- Employee’s personal belonging are not stored in the designated area. (1 penalty point)
Corrected on site.
|
9/11/2009 | Routine | 86 | Advise & Educate |
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