- Container of food is on floor of walk-in. (1 penalty point)
- Wooden shelving in walk-in and below non functioning hood are not smooth and non-absorbent. Wooden underside surfaces of table and wooden table supports are not all smooth and non-absorbent. Wooden shelving that is chipped is not all smooth and non-absorbent. Floor of condiment cabinet is not all smooth and non-absorent. (1 penalty point)
4 occurences.
- Non-portable equipment ( hand sink, hoods, ice machine) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
4 occurences.
- Floor mounted hand sink is not sealed to floor. (1 penalty point)
- Front cover is missing from ice machine. Non-funtional hood vent is stuffed with a towel and ceiling of hood has vent tape loosely hanging from hood ceiling. (1 penalty point)
2 occurences.
- Critical: Underside of lid above ice at ice machine is not clean. Can opener blade is not clean, (6 penalty points)
- Critical: Ice is dumped in hand sink. (3 penalty points)
- Light bulbs are not all shielded above warewas/prep area. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor are not maintained to be smooth and non absorbent. Areas of wall are not maintained to be smooth and non-absorbent. Areas of ceiling are not maintained to be smooth and non-absorbent. (1 penalty point)
3 occurences.
- Areas of ceiling are not clean. Areas of wall are not clean. (1 penalty point)
2 occurences.
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10/23/2015 | Routine | 82 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Containers of food are not all stored at least 6 inches above floor in walk-in. (1 penalty point)
- Wooden shelving below•non-functioning hood, in service area and wood shelving on floor of walk-in is not all smooth and non-absorbent. Wooden underside surfaces of table and wooden table supports are not smooth and non-absorbent. Cabinet surfaces below the metal condiment table are not all smooth and non-absorbent. (1 penalty point)
3 occurences.
- Non-portable equipment (hand sink, hood, shelf holding single service items) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cracked and duct taped lid of cold bin is not smooth. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: Cut lemons and ice are dumped in hand sink. (3 penalty points)
- Light bulbs above warewash/prep area are not all shielded/shatter resistant. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash area and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain line/conduit is on floor near service counter. (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
- Critical: Container of sanitizer solution is stored on cutting board. (6 penalty points)
Corrected on site.
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2/2/2015 | Routine | 80 | Advise & Educate |
- Unable to show a certified manager is registered with SLCoHD. (1 penalty point)
- Critical: Containers of chowder, reportedly cooked here "over the weekend" and held here for more than 24 hours are not marked with the date of prep/cook/ consume by date. (3 penalty points)
- Unwrapped'single service food containers are not all stored covered/inverted. (1 penalty point)
- Wood shelving below non-funtioning hood and wood shelving in walk-in is not all smooth and non-absorbent. Wooden underside surfaces of tables and wooden table supports are not smooth and non-absorbent. Cabinetry surfaces below the metal condiment table are not all smoth and non-absorbent (1 penalty point)
3 occurences.
- Non-portable equipment (hood, hand sink) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cracked and duct taped lid of cold table is not smooth. (1 penalty point)
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
- Critical: Ice is dumped in hand sink. (3 penalty points)
- Hose bib with hose attached at mop sink lacks vacuum breaker protection. Strainer is missing from floor sink drain. (1 penalty point)
2 occurences.
- Light bulbs are not all shielded/shatter resistant above warewash/prep area. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
- Used mops are stored with mop heads leaning against soiled wall. (1 penalty point)
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4/28/2014 | Routine | 77 | Advise & Educate |
- Unable to show a certified manager is registered with SLCoHD. (1 penalty point)
- Tong handles are in contact with food. (1 penalty point)
Corrected on site.
- Wooden underside surfaces of tables and wooden table supports are not smooth and non-absorbent. Wooden shelving and wooden blocks supporting shelving in walk-in are not smooth and non-absorbent. Cracked cold table lid covered in areas with foam and duct tape is not smooth and non-absorbent. Surfaces below the metal condiment table and cabinet interior of the condiment table are not all smooth and non-absorbent.. (1 penalty point)
3 occurences.
- Non-portable equipment (hoods, hand sink, cold table) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scored.• (1 penalty point)
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
- Critical: Hose bib at mop sink with hose attached and hanging below flood rim, lacks approved back flow protection. (6 penalty points)
- Light bulbs are not all shielded/shatter resistant above prep area. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces and less than 20 foot candles of light are measured where ice is scooped. (1 penalty point)
- Areas of ceiling and areas of wall are not maintained to be smooth and easily cleanable. (1 penalty point)
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10/22/2013 | Routine | 80 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Areas of wooden table support structures and wooden cabinetry are not smooth and non-absorbent.l (1 penalty point)
- Non-portable equipment (hoods, handsink, cabinetry, cold table, ice machine, ends of 3 compartment sink) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Approved backflow protection is not at mop sink hose bib. (1 penalty point)
- Light bulbs are not all shielded/shatter resistant above prep/warewash area. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of wall, floor and ceiling are not clean. (1 penalty point)
- Wet mops are leaning against soiled wall to dry. (1 penalty point)
- Coving is not at walk-in floor-wall junctures.• (1 penalty point)
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4/17/2013 | Routine | 89 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Fish measures 44F to 47F at top of cold table. (6 penalty points)
- Critical: .Cooked French fries measure 90F while holding under heat lamp (6 penalty points)
Corrected on site.
- Wooden shelving in kitchen and walk-in is not all smooth and non-absorbent. (1 penalty point)
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- C.utting boards are scored (1 penalty point)
- Critical: Underside of lid above ice is not clean.. (6 penalty points)
- .Light bulbs are not all shielded/shatter resistant above prep area. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash area and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
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10/11/2012 | Routine | 76 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Uncovered employee beverage is on prep table above food. (3 penalty points)
Corrected on site.
- Critical: Fish measures 46F at top of cold table. (6 penalty points)
- Interior surfaces of cabinetry below condiment table are not all smooth and non-absorbent. Wooden shelf support and areas of wooden shelving units are not all smooth and non-absorbent. (1 penalty point)
- Critical: Cold table does not hold fishat 41F or less. (3 penalty points)
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (cold table) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Unable to identify approved back flow protection at mop sink hose bib. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
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4/3/2012 | Routine | 81 | Advise & Educate |
- Unable to show a cetrtified manager is registered with SLVHD. (1 penalty point)
- Critical: Milk measures 48F in reach-in. (6 penalty points)
- Underside of prep table adjacent to cold table is not non-qbsorbent. Ends/areas of cabinet below beverage fountain are not smooth and non-absorbent. (1 penalty point)
- Various non-portable equipment is not spaced from immovable surfaces for easy cleaning or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable cold table lacks 6 inches elevation above floor and is not sealed to floor. (1 penalty point)
- One of reach-ins is not maintained to hold food at 41F or less. Foil tape at top of cold table is not smooth. Foil taped to drainboard is not smooth. (1 penalty point)
- Cutting boards are scored. (3 penalty points)
4 occurences.
- Hose bib at mop sink lacks vacuum breaker protection. (1 penalty point)
- Raised wood floor below cold table is not smooth and non-absorbent. (1 penalty point)
- Light bulbs above prep/warewash area are not shielded/shatterproof coated. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash area and less than 50 foot candles of light are measured at food prep surfaces. (1 penalty point)
- Conduit/supply line is on floor. (1 penalty point)
- Toilet room door to men's toilet room is not maintained to be smooth and non-absorbent. (1 penalty point)
- Areas of floor are not clean. (1 penalty point)
- Floor-wall junctures at walk-in are not coved. (1 penalty point)
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6/8/2010 | Routine | 78 | Advise & Educate |
- Critical: There is bare hand contact with ready to eat foods. (6 penalty points)
- Critical: The potentially hazardous foods are not being date marked. (6 penalty points)
- The upright freezer in not NSF approved. (1 penalty point)
- Critical: The inside of the microwave has food residue in it. (6 penalty points)
- The walk in freezer fan grates have lint on them. (1 penalty point)
- The wali in fridges floor has food residue on it and freezer. (1 penalty point)
- The vent hood baffles have grease and lint residue on them. (1 penalty point)
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12/2/2008 | Routine | 78 | Advise & Educate |
- Critical: The potentially hazardous foods are not being dated marked. (6 penalty points)
- The inside of the microwaves have food residue in the. The Can opener blade had food residue on it. (6 penalty points)
2 occurences.
- The counter fridge handles have food residue on them. (1 penalty point)
- There is food residue under the counter fridge and coving molding. There is grease residue on the FRP walls. There is food residue in the walk-in freezers floor and near entrance. (3 penalty points)
3 occurences.
- The vent hood baffles have grease and food residue on them. (1 penalty point)
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3/25/2008 | Routine | 83 | Advise & Educate |
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