- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in the cook line reach in cooler. (6 penalty points)
Corrected on site.
- Holes under the 3 compartment sink are filled with spray foam and not finished to be smooth, durable, easily cleanable, and non absorbent. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- Filters in the vent hood are missing. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Critical: A cleaning pad is stored in the hand sink. (3 penalty points)
Corrected on site.
- The back hand sink drain pipe is leaking. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The light bulbs in the cook line are not shielded or shatter resistent. (1 penalty point)
- The back door is not self closing. There is a gap at the bottom of the exterior door. (1 penalty point)
2 occurences.
- Critical: The back hand sink lacks hand soap. (3 penalty points)
- Light intensity at food preparation surfaces is less than 50 foot candles (15-30 foot candles). (1 penalty point)
- The floor in the back room is damaged and no longer smooth, durable, easily cleanable, and non absorbent. The floor in the cook line has damaged tiles, missing tile, and low grout. (1 penalty point)
2 occurences.
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2/10/2015 | Routine | 71 | Advise & Educate |
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
- A shelf is constructed of unsealed wood. (1 penalty point)
- Potentailly hazardous foods are stored in a cooler designed for packaged and bottled goods only. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Filters in the vent hood are missing. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- An exterior door is not tight fitting. (1 penalty point)
- Critical: There is no hand drying provision at the back hand sink. (3 penalty points)
- There is insufficient light intensity in the cook line. (1 penalty point)
- The wall is damaged behind the freezer and ceiling above the freezer is damaged. The floor in the back room is damaged and no longer smooth, durable, easily cleanable, and non absorbent. The wall above service window has holes, unsealed seams, and is not sealed to the ceiling. The wall around a service window has exposed structure. There is a hole in the ceiling on the cook line. Various walls are damaged. (1 penalty point)
5 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
3/28/2014 | Routine | 76 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- The vent hood is missing filters. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- A light in the vent hood is not shielded. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- The men's restroom lacks hand washing signage. (1 penalty point)
- The ceiling is damaged above the cook line. The wall above the service windows has holes and unsealed seams. Walls around the service windows have exposed structure. There is a hole in the ceiling above the reach in freezer. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
1/2/2013 | Routine | 88 | Advise & Educate |
- 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: Milk is stored under raw meats. (6 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Filters are missing in the vent hood. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
Corrected on site.
- Light bulbs are not shielded or shatter resistant in the vent hood. (1 penalty point)
- Men's restroom lacks hand washing signage. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
1/17/2012 | Routine | 78 | Advise & Educate |
- Critical: An employee is eating in the kitchen on a food prep surface. (6 penalty points)
- Critical: Not all potentially hazardous ready-to-eat foods held longer than 24-hours is date-marked. (6 penalty points)
- Raw chicken is stored in grocery sacks. (1 penalty point)
- The cookmatic is repaired with duct tape. (1 penalty point)
- The co2 tanks are not secure. (1 penalty point)
- The inside of the ice machine is dirty. (3 penalty points)
- Not all light bulbs are shielded. (1 penalty point)
- There is no soap at the front hand sink. (3 penalty points)
- There are no paper towels at the hand sink in the back warewash area. (3 penalty points)
Corrected on site.
|
2/14/2011 | Routine | 75 | Advise & Educate |
- Critical: Employee is not washing hands after touching dirty dishes then went to the line and touched plastic wrap. (6 penalty points)
- Critical: The person failed to demonstrate appropriate knowledge of food safety, especially the importance of maintaing food temperatures. (6 penalty points)
- Critical: Raw eggs are stored above fresh salsa. (6 penalty points)
- A wet wiping cloth is stored on the counter top. (1 penalty point)
- Critical: The cut tomatoes on the counter are measuring 67 F. (6 penalty points)
Corrected on site.
- Critical: The chile verde in the warmer is measuring 97 F. (6 penalty points)
Corrected on site.
- Critical: The mayo on the counter is measuring 74 F. (6 penalty points)
- Critical: Not all potentially hazardous read-to-eat foods held longer than 24-hours are date-marked. (6 penalty points)
- Critical: The menu is lacking a consumer advisory with and asterisk. (6 penalty points)
- Critical: The rice is stored in a grocery sack. (3 penalty points)
- The co2 tanks are not secure. (1 penalty point)
- The ceiling of the microwave is dirty. (3 penalty points)
- The lid of the ice bin is dirty. (1 penalty point)
- Various shelves are dirty. (1 penalty point)
- Critical: Dishes are not being sanitized. Note: The person in charge talked to the dishwasher about proper sanitization. (6 penalty points)
Corrected on site.
- Critical: Comet is stored on the hand sink. (3 penalty points)
Corrected on site.
- The toilet room doors are not self-closing. (1 penalty point)
- There is no soap available at the hand sink. (3 penalty points)
- The wall above the ice bin is in disrepair. (1 penalty point)
- The back area is cluttered with children's toys and a bike. (1 penalty point)
|
8/20/2010 | Routine | 27 | Advise & Educate |
- Critical: Food in the reach-in is not stored to protect from contamination. Eggs are stored above the salsa. (6 penalty points)
- Critical: The cooked meat on the stove is measuring 119 F. (6 penalty points)
- Critical: Potentially hazardious ready to eat foods held longer than 24 hours are not date marked. (6 penalty points)
- The fly swatter is stored on top of garlic bread and baking soda. (1 penalty point)
Corrected on site.
- Plastic grocery bags are used in the tortilla press. (1 penalty point)
- The utinsils are not stored to protect from contamination. (1 penalty point)
Corrected on site.
- The chips are not stored to protect from contamination. (1 penalty point)
Corrected on site.
- The co2 tanks are not secure. (1 penalty point)
Corrected on site.
- Critical: The inside and lid to the ice machine is dirty. (6 penalty points)
- Various handles are dirty. (1 penalty point)
- The wire shelves in the kitchen are dirty. (1 penalty point)
- The screen on back window is not sealed to outer openings. (1 penalty point)
Corrected on site.
- The hand sink does not have any soap. (3 penalty points)
Corrected on site.
- The hand sink iin the kitchen is lacking paper towels. (3 penalty points)
Corrected on site.
- Critical: Pepto Bismal, Motrin, and Triamimic is being stored above clean utinsils. (6 penalty points)
Corrected on site.
|
9/2/2009 | Routine | 56 | Advise & Educate |
- Critical: Employee food being stored next to single use items. (6 penalty points)
- Critical: Employee food and leaves are being stored in the freezer. (6 penalty points)
- Critical: The eggs are being stored on the counter top at room temp. (6 penalty points)
- Critical: The sour cream is not date marked. (6 penalty points)
- The lid to the ice bin is missing. The ice is not protected from contamination. (1 penalty point)
- The single serve containers are not stored to protect from contamination. (1 penalty point)
- The shelves under microwave are dirty. (1 penalty point)
- Foil is being used to line shelves. (1 penalty point)
- There are no sanitizer test strips available. (1 penalty point)
- Critical: The inside of ice bin is dirty. (6 penalty points)
- Critical: The side of the ice machine is dirty. (6 penalty points)
- The bender was not washed, rinsed, sanitized before it was used. The blender was only rinsed. (1 penalty point)
- The back flow prevention devises are not plumbed correctly. (1 penalty point)
- The door is not properly sealed to outside as to prevent pest control. (1 penalty point)
- The soap at the hand snik is empty. (3 penalty points)
Corrected on site.
- The back wall is in disrepair. (1 penalty point)
- The 3-comp sink is not sealed to adjacent wall. (1 penalty point)
|
12/4/2008 | Followup | 51 | |
- Serve safe not reqistered with SLVHD. (1 penalty point)
- Critical: Employee drink being stored next to clean silverware. (6 penalty points)
- The mayo bottle is being stored on top of cheese. (3 penalty points)
- the fly swatter is being stored on counter top. (3 penalty points)
- The ice bin lid is missing. (3 penalty points)
- Critical: The cooked chicken is being stored at 51 F. (6 penalty points)
- Critical: The mayo is being stored at 61 F on counter. (6 penalty points)
Corrected on site.
- Critical: The eggs are being stored on counter at room temp. (6 penalty points)
Corrected on site.
- Critical: The consumer advisory is not posted. (6 penalty points)
Corrected on site.
- The sugar is being stored in a home depot bucket. (1 penalty point)
- Tim foil is used to line shelves. (1 penalty point)
- There is bare wood in arch way behind microwave. (1 penalty point)
- The co2 Tank is not secured to wall (various areas). (1 penalty point)
- Critical: The inside of ice bin is dirty. (6 penalty points)
- The soda drains lines are very dirty. (1 penalty point)
- The runners in true refrigerator are drity. (1 penalty point)
Corrected on site.
- Various shelfs are rusy and not clean. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- There is no soap in women bathroom. (3 penalty points)
- The walls and ceiling in sidh area are dirty. (1 penalty point)
- The shelf under microwave is dirty. (1 penalty point)
- The shelves used to store clean dishes are rusty. (1 penalty point)
- Critical: "Kroger" pain medication is stored next to spices and ice bin. (6 penalty points)
Corrected on site.
- Degreaser is being stored next to clean pots and pans. (3 penalty points)
|
9/30/2008 | Routine | 29 | |
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