- Not all food employees have a current food handler card from an approved source. (1 penalty point)
- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Boxes of food are stored on the floor in the walk-in. (1 penalty point)
- Single-service items (stir sticks) are not individually wrapped or served to avoid bare hand contact. (1 penalty point)
Corrected on site.
- The back hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- Critical: The soda gun holder is unclean. (6 penalty points)
Corrected on site.
- Critical: An employee used a hand sink for rinsing out a wiping cloth. (3 penalty points)
- The back door is propped open. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
|
2/13/2015 | Routine | 67 | Advise & Educate |
- Some food handlers have certificates from an unapproved source (eFoodHandlers). (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: The two small refrigerators by the meat grinder are holding meat and lasagna at 44 degrees. The make table is holding at 60 degrees. (6 penalty points)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods (lasagna) that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The dishwasher is not getting to at least 161 F at plate surface for sanitizing. (6 penalty points)
- Critical: The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- Fan by soda bibs is dusty. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Cieling is dusty above can rollers. (1 penalty point)
|
8/28/2014 | Routine | 70 | |
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing in standing water. (1 penalty point)
Corrected on site.
- Critical: Alfredo sauce is being held at 47°F in the walk in cooler. (6 penalty points)
- A nylon bungee cord is being used in the kitchen. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
Corrected on site.
- Various pieces of equipment are missing covers. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
Corrected on site.
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
- Critical: The handsink is being used for other purposes. (3 penalty points)
Corrected on site.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
2/18/2014 | Routine | 70 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- 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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (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. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Critical: Equipment surfaces that contact potentially hazardous foods are not being cleaned at least every 4 hours. (6 penalty points)
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
11/26/2012 | Followup | 72 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
Corrected on site.
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
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)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
3 occurences.
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
11/15/2012 | Routine | 62 | Advise & Educate |
- Containers of food are on floor of walk-in. (1 penalty point)
- Critical: Milk and meat measure 44 F in walk-in. (6 penalty points)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- End of wood shelving is not non-absorbent. (1 penalty point)
- Critical: Walk-in refrigerator does not hold milk and meat at 41F or less. (3 penalty points)
- Non-portable equipmen is not all 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)
|
1/25/2012 | Routine | 86 | |
- Critical: Mozzarela cheese in pan on ice measures 48F. (6 penalty points)
- Critical: Ready to eat meat held here for more than 24 hours from when removed from original package, is not marked with date removed from package or consume by date. (6 penalty points)
- Unwrapped utensils are stored below hand drying towels. (1 penalty point)
Corrected on site.
- Excessive residues are on warewash machine and hood above. (1 penalty point)
- CO2 tanks are not restrained. (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)
- Door handle is duct taped on reach-in door. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
2 occurences.
- Areas of coving are detached from wall. (1 penalty point)
|
7/20/2011 | Routine | 81 | Advise & Educate |
- Pans of food are on floor of walk-in. (1 penalty point)
- Clean kitchenware is not all stored covered/ inverted. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (3 penalty points)
3 occurences.
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- Exterior surfaces of warewash machine are dirty. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
|
3/15/2011 | Routine | 86 | |
- Certified manager's registration has expired. (1 penalty point)
- Critical: Employee beverage is stored above food. (6 penalty points)
Corrected on site.
- Containers of food are on floor of walk-in. (1 penalty point)
- Utensils next to handsink are not protected from splash. Clean kitchenware is not all covered inverted. (1 penalty point)
- Wood and steel cabinetry is not smooth and easily cleanable. (1 penalty point)
- CO2 tanks are not restrained. (1 penalty point)
- Various non-portable equipment is not spaced for cleaning or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Areas of floor and wall are not clean. (1 penalty point)
- Critical: Unwrapped single service items are stored below soap. (6 penalty points)
Corrected on site.
- No smoking sign is not at entrance. (1 penalty point)
|
11/15/2010 | Routine | 79 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Shelves in the reach-in cooler are unclean to sight and touch. (6 penalty points)
|
6/29/2010 | Routine | 88 | Approved |
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