- Critical: Unable to verify a certified food safety manager is employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Carton of raw shelled eggs is stored above cooked food. (6 penalty points)
Corrected on site.
- Server uses a bowl without a handle to scoop nacho chips. (1 penalty point)
- Box of food is on floor of walk-in (1 penalty point)
- Critical: Chili Verde measures 47 F in walk-in. (6 penalty points)
- Torn/damaged single use foil is wrapped around legs of prep table and is used to cover shelf of equipment, creating surfaces that are not smooth. Wooden shelving /cabinetry behind bar is not smooth and non-absorbent. (1 penalty point)
2 occurences.
- Non-portable equipment(cooking equipment, hand sink, 3 compartment sink, ice machine) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
4 occurences.
- Exterior covers are missing from 2 reach-ins and from two pieces of cooking equipment. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Critical: Can opener blade is not clean. (6 penalty points)
- Dried grass ceiling, wooden wall and ceiling surfaces above beverage prep area, are not smooth and non-absorbent. (1 penalty point)
- Light bulb is not adequately shielded above prep area. (1 penalty point)
- Less than 20 foot candles of light are measure where ice is scooped and warewash areas. Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Supply line/ drain line / conduit is not elevated above floor to facilitate cleaning. (1 penalty point)
- Areas of floor are not maintained to ber smooth and non-absorbent. Areas of wall are not repaired to be smooth and non-absorbet. Areas of ceiling are not repaired to be smooth and non-absorbent. (1 penalty point)
- Areas of floor are not clean. Areas of wall are not clean. Areas of ceiling are not clean. (1 penalty point)
3 occurences.
- Coving is not at all floor-wall junctures. (1 penalty point)
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8/26/2015 | Routine | 63 | Advise & Educate |
- Critical: Server is drinking from an uncovered beverage container in service area. (3 penalty points)
Corrected on site.
- Critical: Food is not all covered in reach-in freezer (6 penalty points)
- Bag of onions is stored on floor and containers of food are stored on floor of walk-in. (1 penalty point)
- Critical: Chili Rellenos cooked here and held here for more than 24 hours in reach-in freezer not marked with date of prep. (3 penalty points)
- Torn single use foil is wrapped around legs of prep table and is not smooth. Wooden dolly below domestic type freezer is not smooth and non-absorbent. Wooden shelving/cabinetry behind bar is not smooth and non-absorbent. (1 penalty point)
3 occurences.
- Non-portable equipment (cooking equipment, end of 3 compartment sink, ice machine, hand sink) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Exterior covers are missing from various equipment. Metal fragments have accumulated on the can opener blade. (1 penalty point)
2 occurences.
- Critical: Can opener blade is not clean. (6 penalty points)
- Non food contact surfaces of reach-ins and cooking equipment are not clean. (1 penalty point)
- •Light bulb is not adequately shielded above prep area. (1 penalty point)
- Hand wash sign is not at hand sink. (1 penalty point)
- Less than 20 foot candles of light are measured in service and warewash areas. Less than 50 foot candles of light are measured at food prep surfaces. (1 penalty point)
- Employee coat is stored in contact with kitchenware. (1 penalty point)
Corrected on site.
- Drain lines and supply lines are not elevated above floor to facilitate cleaning. (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)
- Coving is not at all floor-wall junctures. (1 penalty point)
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12/16/2014 | Routine | 69 | Advise & Educate |
- Critical: Cook does not wash hands before donning new gloves. (6 penalty points)
- A cup without a handle, used as a food scoop, is stored in salsa. (1 penalty point)
- Critical: Containers of meat cooked here and held here for more than 24 hours are not marked with date of cooking/preparation/consume by date. (3 penalty points)
- Wooden cabinetry behind bar, wooden glass ware storage equipment behind bar, and dolly below freezer covered with cardboard remnants, are not smooth and non-absorbent. Single service foil wrapped around table legs is torn and creates surfaces that are not easily cleanable. (1 penalty point)
4 occurences.
- Non-portable equipment (3 compartment sinks,cooking equipment, hood above dish machine, metal splash guard of drainboard, metal shelf) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Compressor covers/front covers are missing from 3 reach-ins. Front covers are missing from 2 cooking appliances. (1 penalty point)
2 occurences.
- Ceiling and wall surfaces behind bar are not finished to be smooth and easily cleanable. (1 penalty point)
- Less than 20 foot candles of light are measured in service areas and where ice is scooped. Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain line, supply line and utility line are on floor.^ (1 penalty point)
- Areas of floor, wall and ceiling are not repaired to be smooth and non-absorbent. (1 penalty point)
- Areas of floor, wall and ceiling are not clean (1 penalty point)
- Floor-wall junctures are not all closed and coved. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
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3/17/2014 | Routine | 80 | Advise & Educate |
- Critical: Food handler is cutting and handling ready to eat avocados with bare hand contact. (6 penalty points)
Corrected on site.
- food scoop handle is in contact with ready to eat cut lettuce in walk-in. (1 penalty point)
- Foil covering shelf in cooking area creates surfaces that are not smooth and free of crevices. Wooden shelves in beverage prep area are not smooth and non-absorbent. (1 penalty point)
2 occurences.
- Pressurized cylinder is nott secured. (1 penalty point)
- Non-portable equipment (3 compartment sink behind bar, cooler behind bar, cooking equipment) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Front covers are missing from reach-ins and from cooking equipment. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Hose bib in kitchen with hose attached lacks vacuum breaker protection. (1 penalty point)
- Condensate from walk-in drains to ground outside of walk-in. (1 penalty point)
- Ceiling materials above beverage prep area are not all smooth and easily cleanable. Areas of wall behind bar in beverage prep area are not all smooth and non-absorbent. (1 penalty point)
- Light bulbs are not all shielded above beverage prep area. (1 penalty point)
- Less than 20 foot candles of light are measured in service areas and in warewash areas. Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain lines are on the floor.l (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
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9/16/2013 | Routine | 81 | Advise & Educate |
- Not all food handlers can document training. (1 penalty point)
- Unable to show a certified manager is registered with SLVHD.• (1 penalty point)
- Critical: Flat of raw shelled eggs is stored on box of cheese and a large container of cut leafy greens is stored without a cover below fan box in walk-in. (6 penalty points)
Corrected on site.
- Clean plates are not protected from water splash of handsink. Clean plates are stored in contact with plates that are not clean. Clean kitchenware is not all stored covered/inverted. (1 penalty point)
3 occurences.
- Non-portable equipment ( cooking equipment, hand sink, metal shelf, metal splash guard of drainboard) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Front covers are missing from reach-ins and cooking equipment. (1 penalty point)
- Cutting board is scored in service area. (1 penalty point)
- Critical: Chemical samitization warewash machine shows no measurable sanitizer immediately following final rinse. (6 penalty points)
- Grease encrustations cover surfaces of cooking equipment. (1 penalty point)
- Critical: Cutting board is not clean to sight. (6 penalty points)
- Handle is missing from water valve at 3 compartment sink (1 penalty point)
- Dried grass and wooden ceiling in beverage prep/service area is not smooth and non-absorbent Areas of wooden wall surfaces in beverage prep/service area are not smooth and non-absorbent. Wood and metal wall in service area is not smooth and easily cleanable. (1 penalty point)
3 occurences.
- Hand wash sign is not at handsink in toilet room used by male employees and is not at handsink in beverage prep area. (1 penalty point)
- Less than 20 foot candles of light are measured in service area and less than 20 foot candles of light are measured in warewash area. Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain lines and supply lines are on floor. (1 penalty point)
- Areas of floor, wall, ceiling and doors are not repaired to be smooth and easily cleanable. (1 penalty point)
- Areas of floor,wall and ceiling are not clean. (1 penalty point)
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3/20/2013 | Routine | 68 | Advise & Educate |
- Unable to show a certified manager is registered with SlVHD. (1 penalty point)
- Critical: Container of nacho chips is not covered in storage. (6 penalty points)
- Critical: Food of animal origin that may be undercooked to order is not asterisked to a written consumer advisory reminder. (6 penalty points)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- -Wooden, wheeled platform below freezer is not smooth and non-absorbent. (1 penalty point)
- CO2 tank is not restrained. (1 penalty point)
- Compressor cover is missing from reach-in. (1 penalty point)
- Hose bib in kitchen lacks vacuum breaker protection. (1 penalty point)
- Ceiling of dried grass, wood and other material above service area is not smooth and non-absorbent. Wooden areas below service counter behind bar area are not all smooth and non-absorbent. (1 penalty point)
2 occurences.
- Hand soap is not at handsink in kitchen.. (3 penalty points)
- Hand drying provision is not at handsink in kitchen. (3 penalty points)
- .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)
- 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)
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9/17/2012 | Routine | 72 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food and sauces in a cooler. (6 penalty points)
- Pressurized C0-2 cylinders are not secured. (1 penalty point)
- Critical: Fan guards inside a True brand refrigerator are dirty. (6 penalty points)
- Critical: Can opener blade is dirty. (6 penalty points)
- There is no hand drying provision at the bar hand sink. (3 penalty points)
- Wall is splattered to the right of the stove. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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1/12/2012 | Routine | 75 | |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Uncovered employee beverage is stored above clean equipment. (6 penalty points)
- Critical: Container of raw chicken is stored above box of meat and raw shelled eggs in the walk-in. (6 penalty points)
Corrected on site.
- Critical: Beef and chili Verde cooked here and held here for more than 24 hours are not marked wiith date of prep / consume by date. (6 penalty points)
- Critical: Food of animal origin that may be undercooked to order is not asterisked on menu to the written consumer advisory. (3 penalty points)
- Clean kitchenware is not all stored covered / inverted. (1 penalty point)
- Wooden shelving and interior surfaces of cabinetry behind bar are not smooth and non-absorbent. (1 penalty point)
- Pressurized gas cylinder is not restrained. (1 penalty point)
Corrected on site.
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: Warewash machine designed to sanitize with chemical sanitization provides no measurable chemical sanitizer. (6 penalty points)
Corrected on site.
- Critical: The underside of lid above ice in ice machine is not clean. (6 penalty points)
- Non-food contact surfaces of various equipment are not clean. (1 penalty point)
- Rinse nozzle laccking approved backflow protection hangs below flood rim of sink. Maximum water temperature measured at plumbing fixtures behind the bar measures less than 57F. (1 penalty point)
- Dried plant / dried vegetation and wood surfaces above beverage prep and clean equipment storage areas behind bar are not smooth and easily cleanable. (1 penalty point)
- Light bulbs above prep/warewash area are not all adequately shielded / shatter resistant. Light bulb in walk-in is not shielded / shatter risistant. (1 penalty point)
- Less than 20 foot candles of light are measured in service areas and warewash area. Less than 50 foot candles of light are measured at food prep surfaces. (1 penalty point)
- Areas of floor, wall and ceiling are not repaired to be smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
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5/20/2011 | Followup | 55 | Advise & Educate |
- Manager is no currently registered with SLV Health Department. Training certificate can not be documented. A follow-up inspection will be conducted on approximately 25 May 2011. (1 penalty point)
- Cook does not wear hair control. (1 penalty point)
- Critical: BARE HAND CONTACT IS MADE WITH CUT RAW TOMATOES FOR PICO. (6 penalty points)
- Onions and dried beans are not stored at least 6 inches above floor level. (1 penalty point)
- Critical: Chili Verde is not date - labled. (6 penalty points)
- Pans are not stored inverted. (1 penalty point)
- No ambient air thermometer is in one cold table. (1 penalty point)
- .Pressurized CO-2 tanks are not secured with chain. (1 penalty point)
- Bar sink hot water is only 56 degrees F. (1 penalty point)
- 1) Inside bottom of cold table is dirty. 2) Tub for storing food equipment is dirty. (3 penalty points)
2 occurences.
- Critical: 1) Can opener blade is dirty. 2) Holster for soda gun is dirty and smelly. 3) Green shelves in walk-in are dirty. (6 penalty points)
3 occurences.
- 1) Grease is built up behind the stainless steel panel at the back of the gas range. 2) Handle of the refrigerator is dirty. 3) Fan guard in TRUE refrigerator is dirty. (1 penalty point)
3 occurences.
- Light in walk-in is not shielded. (1 penalty point)
- There is no handwash sign in the restroom. (1 penalty point)
- 1) Walk-in door gasket is splitting. 2) Coving (baseboard) is in poor repair behind the water heater. (1 penalty point)
- Walk-in door gasket is dirty. (1 penalty point)
- Critical: Chemical grill cleaner spray nozzle is next to platters. (6 penalty points)
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4/26/2011 | Routine | 61 | Advise & Educate |
- Manager foodservice safety training is expired and manager is not registered with Salt Lake Valley Health Department. (1 penalty point)
- No sanitizer test paper kit is available that is compatible with the sanitizer in use. (1 penalty point)
- Light bulb inside the TRUE reach-in freezer is not shatter-proof. (1 penalty point)
- Cookware that is manually washed is in a detergent solution of only 95 ° F. (1 penalty point)
- Critical: Warewash machin is not sanitizing. (6 penalty points)
- Ventilation hood over the grill is very dirty. (3 penalty points)
- Critical: Interior of microwave oven is heavily soiled. (6 penalty points)
- Metal shelf next to the cook line is dirty, dusty, and greasy. (1 penalty point)
- End caps are missing from light tube guards. (1 penalty point)
- There is wall and coving damage through out the kitchen area. (1 penalty point)
- Unnecessary article and old equipment are littering the outside area near the back door. (1 penalty point)
- Raid brand Ant and Roach spray is not approved for restaurant use. Spray was stored in the kitchen. (3 penalty points)
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9/15/2010 | Routine | 74 | Advise & Educate |
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