- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food employees are not using hair restraints. (1 penalty point)
Corrected on site.
- Critical: Raw chicken is stored above raw seafood in the reach-in cooler. (6 penalty points)
Corrected on site.
- Squeeze bottle is not labeled. (1 penalty point)
- Rice scoops are stored in standing water. (1 penalty point)
- Hand sink is missing a side splash guard. Food pot is stored on the floor in the storage room. A bucket of food is stored in the walk-in freezer. (1 penalty point)
3 occurences.
- 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)
- Critical: Rice noodles is being kept out of temperature control. The rice noodle is not time-marked. Written procedures for using time as a public health control are not available. (6 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Exhaust hood filters are not replaced. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The toilet room door is not self-closing. (1 penalty point)
|
5/27/2015 | Routine | 63 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employee is eating in food preparation areas. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
Corrected on site.
- Critical: Raw meat is stored above bagged noodle in the cooler. Raw chicken is stored above raw beef in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Rice scoops are stored in standing water. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Cooked chicken is being held out of temperature control at 71 °F on a rack. Bean sprouts are being held at 47 °F in the make table. (6 penalty points)
Corrected on site.
2 occurences.
- 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)
- Critical: Food is being stored in non-food grade containers such as plastic grocery bags. (6 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: A bowl is stored in the hand sink. (3 penalty points)
Corrected on site.
- The employee toilet room door is not self-closing. (1 penalty point)
|
9/23/2014 | Routine | 55 | |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
3 occurences.
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various floor surfaces are damaged. (1 penalty point)
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
|
9/26/2013 | Followup | 83 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. Employees are eating in food preparation areas. (3 penalty points)
2 occurences.
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Package of raw chicken is stored in contact with ready-to-eat food in the walk-in cooler. (6 penalty points)
- Linens are used to cover food. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in units that are not intended for cooling. (3 penalty points)
- Critical: Sliced meats are being held at 49°F in the make table. (6 penalty points)
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various floor surfaces are damaged. (1 penalty point)
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
|
9/16/2013 | Routine | 59 | 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)
- In-use utensils are stored with handles in contact with raw beef. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Cooked beef is being held out of temperature control at 60 °F on a counter. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
2 occurences.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
2 occurences.
- •An employee cell phone is stored on top of a prep table. (1 penalty point)
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
|
8/14/2012 | Routine | 71 | Advise & Educate |
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Critical: Cooked chicken is being cooled at room temperature. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There is no soap available at the hand sink. (3 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
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12/5/2011 | Critical Item | 82 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Raw shell eggs are stored on top of cooked chicken in the prep table. Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
2 occurences.
- 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)
- Plastic grocery bags are used to store noodles in the prep table. (1 penalty point)
- The threshold of the walk-in cooler is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Equipment is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- No Soap available at kitchen hand sink. (3 penalty points)
- There is no hand drying provision at the ware washing hand sink. (3 penalty points)
2 occurences.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
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9/28/2011 | Routine | 78 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Some foods are being stored on the floor in the walk in fridge and freezer. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Some wood beneathe warewash drain board is not sealed to be non-absorbent (1 penalty point)
- Lower shelf in warewash room is rusty and no longer easily cleanable. (1 penalty point)
- Some dry storage shelving is not elevated at least 6" off of the floor or sealed to the floor to facilitate cleaning. (1 penalty point)
- Walk in fridge condensor fan covers noted soiled. (1 penalty point)
- Hand sink by warewash machine lacks paper towels. (3 penalty points)
Corrected on site.
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Some cove tile in warewash room is missing. (1 penalty point)
- Critical: Container holding sanitizer is not labeled. (6 penalty points)
|
10/18/2010 | Routine | 82 | Advise & Educate |
- Permit to operate is not posted in publlic view. (1 penalty point)
- Critical: Observed a couple of open employee drinks stored on food prep counters. (6 penalty points)
Corrected on site.
- Critical: Employee observed eating in the kitchen. (6 penalty points)
- Critical: A container of raw beef is stored above a container of cooked meat in the cold table fridge on the cookline. (6 penalty points)
Corrected on site.
- Utensil used to serve rice is stored in water noted at 75*F. (1 penalty point)
Corrected on site.
- Raw meat in containers is stored on the floor. (1 penalty point)
Corrected on site.
- Raw meat is being thawed at room temperature. (1 penalty point)
Corrected on site.
- Critical: Chlorine sanitizer solution for wipe cloths is too strong. (6 penalty points)
- Hand sink by warewash area lacks paper towels. (3 penalty points)
Corrected on site.
- Employee restroom hand sink lacks hand wash reminder sign. (1 penalty point)
- Light intensity in walk in is less than 10 footcandles. (1 penalty point)
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3/10/2010 | Routine | 67 | Advise & Educate |
- Critical: A couple of open drinks are stored in the kitchen food prep area. (6 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above egg roll stuffing in the walk in fridge. (6 penalty points)
- A linen cloth is being utilized as a strainer for the chicken broth. (1 penalty point)
- There is no splashguard between the hand sink and the food prep sink. (1 penalty point)
- Some wooden shelving in the back dry storage room is not sealed to be smooth, easily cleanable, and non-absorbent. There is some unsealed wood next to the warewash machine. (2 penalty points)
2 occurences.
- Some of the freezer shelving is not elevated at least 6 inches off the floor. (1 penalty point)
- Critical: Some employee medicine is stored next to food containers. (6 penalty points)
Corrected on site.
- A package of employee cigarettes are stored next to food containers . (1 penalty point)
Corrected on site.
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7/31/2009 | Routine | 76 | Advise & Educate |
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