- Food is being stored in the splash zone of the hand sink. (1 penalty point)
Corrected on site.
- Critical: Sliced tomatoes are being held at 45°F in the make table. Polish sausage and sliced tomatoes are being held at 54-56°F in the walk in cooler. (6 penalty points)
2 occurences.
- Clean equipment is stored in a location subject to splash contamination from a sink. (1 penalty point)
Corrected on site.
- Cardboard is being used as shelf liner. (1 penalty point)
Corrected on site.
- The walk-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- Critical: The hand sink is blocked by the can opener. (3 penalty points)
Corrected on site.
- The drain pipe is leaking beneath the 3-compartment sink.. (1 penalty point)
|
5/20/2015 | Routine | 80 | Advise & Educate |
| No violation noted during this evaluation. | 5/20/2015 | Followup | 100 | Advise & Educate |
- 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)
- Critical: Sliced tomatoes are being held at 55°F in the make table. Sliced tomatoes are being held at 60°F in the make table. (6 penalty points)
Corrected on site.
2 occurences.
- Single service items are stored on the floor. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
Corrected on site.
|
8/20/2014 | Routine | 70 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The underside of the shelf above a preparation table is unclean. (6 penalty points)
2 occurences.
- Shelves in the walk-in cooler are dirty. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
|
7/11/2013 | Routine | 85 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Cut tomatos are being held at 48°F in the make table. (6 penalty points)
Corrected on site.
- 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)
- Walls are dirty in various areas. The floor is dirty beneath equipment. (1 penalty point)
2 occurences.
|
10/18/2012 | Routine | 85 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- 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)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The interior of the ice bin is unclean. (6 penalty points)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
|
1/18/2012 | Routine | 83 | Advise & Educate |
- Employee food handler cards have expired. (1 penalty point)
- Critical: Bare hand contact with ready to eat food. (6 penalty points)
- Sanitizing cloth is being stored on the counter. (1 penalty point)
- Single service items are stored unprotected. (1 penalty point)
- Tongs are stored wiht the handle in contact with food. (1 penalty point)
- The ice machine gasket needs to be repaired. (1 penalty point)
- The shelf above the prep area is dirty. (3 penalty points)
- Self metered faucets in restroom do not stay on for the minimum 15 seconds. (1 penalty point)
- Dumpster lid is open. (1 penalty point)
- The lights above the buns are un-shielded. (1 penalty point)
- Critical: Sanitizer solution bucket is not labeled. (6 penalty points)
|
9/30/2010 | Routine | 77 | Advise & Educate |
- Cardboard is used in the shelf to hold equipments. (1 penalty point)
- Critical: The shelf inside the walk-in cooler is not smooth or easily cleanable. (3 penalty points)
- The outside surface of the ice machine is unclean. (1 penalty point)
- The mop is not properly stored to let it air dry. (1 penalty point)
Corrected on site.
- Employee’s personal items are not stored at the designated area. (1 penalty point)
Corrected on site.
|
3/17/2010 | Routine | 93 | Advise & Educate |
- Critical: An employee personal drink is stored on top of the cold table. (6 penalty points)
- A single-use cup without handle is used to scoop salt. (1 penalty point)
- A wet wiping cloth is stored on top of the counter. (1 penalty point)
- Critical: The cut tomatoes are held at 45° F. (6 penalty points)
- The single serve plastic forks are not inverted to prevent contamination. (1 penalty point)
- Critical: Inside the ice machine is dirty. (6 penalty points)
- The upper surface of the microwave is dirty. (3 penalty points)
- The shelf above the three compartment sink is dirty. (1 penalty point)
- The walls and ceiling at various locations are dirty. The fan cover inside the walk-in cooler is dirty. (2 penalty points)
2 occurences.
|
6/4/2009 | Routine | 73 | Advise & Educate |
- Boxes of frozen food (fried potatoes) are stored on the floor. (1 penalty point)
- There is no ambient air thermometer inside the reach-in refrigerator by the microwave. (1 penalty point)
- The big CO2 tank is not sealed or elevated 6” above the floor for easy access to clean surrounding area. (1 penalty point)
- The fans inside the walk-in cooler are dusty or dirty. (1 penalty point)
|
12/18/2008 | Routine | 96 | Advise & Educate |
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