- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employee drink is stored on a countertop above customer cups. (3 penalty points)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Pastrami is being held at 46°F in the make table. Cooked chicken is being held at 49°F in a reach in cooler. Sausage is being held at 48°F in a reach in cooler. (6 penalty points)
Corrected on site.
3 occurences.
- Single service items are stored on the floor in the second floor storage room. (1 penalty point)
- Preset tableware is not wrapped, covered, or is not being removed when a consumer is seated. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener blade is unclean to sight and touch. The meat slicer guard is unclean to sight and touch. (6 penalty points)
2 occurences.
- Reach-in cooler gaskets are dirty. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
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1/13/2016 | Routine | 78 | Advise & Educate |
- Critical: Employee personal beverage is stored on food preparation table. (3 penalty points)
Corrected on site.
- Critical: Raw hamburger meat is stored above raw seafood in a reach-in cooler. (6 penalty points)
Corrected on site.
- Squeeze bottle is not labeled. (1 penalty point)
- Wet wiping cloth is not stored in sanitizer solution. (1 penalty point)
- A bag of beets is stored on the floor in the storage room. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Deli meat is being held at 47°F in the make table. (6 penalty points)
Corrected on site.
- Boxes are stored on the floor in the storage room. (1 penalty point)
- Cutting board is scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- A handwash sign is not at each handsink station used by employees. (1 penalty point)
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2/26/2015 | Routine | 71 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Some food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Cooked lamb meatball is not date-marked. (3 penalty points)
Corrected on site.
- Food equipment is stored on the floor in the second level storage room. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- There is no paper towel dispenser at beverage station hand sink. (1 penalty point)
- Cutting board is scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The top interior of the ice machine is unclean. The canopener blade is unclean to sight and touch. (6 penalty points)
2 occurences.
- Meat slicer guard is unclean. Surfaces above the griddle and range are dusty. (1 penalty point)
2 occurences.
- The toilet room doors are not self-closing. (1 penalty point)
- Construction material is stored in dry food storage room. (1 penalty point)
- Critical: Bleach container is stored on a shelf above the3-compartment sink. (3 penalty points)
Corrected on site.
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8/11/2014 | Routine | 79 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- .The back of the hoodis unclean with dust. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various ceiling surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas. (1 penalty point)
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8/9/2013 | Routine | 80 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The underside of the shelf above a grill is unclean. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- The ceiling of the upstairs walk in is unclean. (1 penalty point)
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2/7/2013 | Routine | 89 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Hoods are dusty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
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7/30/2012 | Routine | 95 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Potentially hazardous, ready to eat foods are not date marked. (3 penalty points)
- Critical: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
- Hood baffles are dusty. (1 penalty point)
- Critical: Hot water did not reach the handsink within 30 secs. (3 penalty points)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (2 penalty points)
2 occurences.
- Drywall is damaged near the true prep table. The juncture strip for the FRP above the ice bin is missing. (2 penalty points)
2 occurences.
- The ceiling is dirty in various areas. (1 penalty point)
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11/29/2011 | Routine | 67 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. The bread under the stairs is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The underside of the shelf above the large prep table is extremely unclean. (6 penalty points)
2 occurences.
- The hood is unclean. (1 penalty point)
- Floor drain is backed up under the hand washing Station. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Tiles near the grill are cracked. (1 penalty point)
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4/19/2011 | Routine | 80 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Pork in cold prep table nearest window noted with an internal temperature of 47*F. Raw salmon and raw chicken in cold drawers noted with internal temperatures between 47 and 49*F. (6 penalty points)
2 occurences.
- Ambient air temperature in cold prep table by window noted at 50*F. Ambient air temperature in cold drawer noted at 50*F. (1 penalty point)
2 occurences.
- A couple of cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Quat sanitizing solution in buckets for wipe cloths is too weak. (6 penalty points)
- The interior of the Blodgett oven is extremely soiled. (3 penalty points)
- Portion of wall (brick) in kitchen is not finished to be smooth, easily cleanable, and non-absorbent. (1 penalty point)
- Critical: Containers of sanitizer are not labeled. (6 penalty points)
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1/14/2011 | Routine | 70 | Advise & Educate |
- Some foods in walk in fridge are not covered. (1 penalty point)
- Critical: Menus lack consumer advisory for foods that are served raw or undercooked----shrimp ceviche,meats that are cooked to order, etc. Consumer advisory includes disclosure and reminder. (6 penalty points)
- Some equipment is not properly sealed to the wall or ceiling----mop sink, backsplash to warewash machine area, venthood system to warewash machine. (1 penalty point)
- A couple of cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Hand sink in cook room observed being used to fill up a container with water for food preparation. (3 penalty points)
- Portion of wall (brick) in kitchen is not finished to be smooth, easily cleanable, and non-absorbent. (1 penalty point)
- Light bulb in Migali fridge is not shielded or shatterproof. (1 penalty point)
- Hand sink by server area lacks a hand wash reminder sign. (1 penalty point)
- Critical: Buckets containing sanitizer not labeled with common name. (6 penalty points)
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9/10/2010 | Routine | 79 | Advise & Educate |
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