- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs and raw meats are stored above ready-to-eat foods in a cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. Food in the storage room is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food is being cooled at room temperature. (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)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (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.
- There are gaps in the ventilation hood filter. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Reach-in cooler gaskets are dirty. Exterior surfaces of food containers are dirty. (1 penalty point)
2 occurences.
- Critical: The mop sink faucet is missing an atmospheric pressure breaker valve. (6 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Critical: The cold water mixing valve on the hand washing sink near the cook line is not functioning. (6 penalty points)
Corrected on site.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Insect control devices are installed above food preparation areas. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Areas of the floor are missing grout. There are various holes in the walls throughout the facility. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
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12/1/2015 | Routine | 45 | Advise & Educate |
- Critical: Food safety manager certification is expired. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
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)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The handles to reach in units are dirty. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. The interior of the ice bin is dirty. Interior surfaces of a reach in cooler are unclean. (6 penalty points)
4 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Line floor drain for the walk in is clogged and there is standing water on the floor (6 penalty points)
- Light bulbs are not shielded or shatter resistant above the warewash area. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- Shelves are dirty throughout the kitchen. The floor is dirty in various areas. Walls are dirty in various areas. The floor is dirty beneath cooking equipment. Floor sinks are dirty. (1 penalty point)
5 occurences.
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1/26/2015 | Routine | 64 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the storage room is not covered to prevent contamination. A container of food is being stored on the floor. (1 penalty point)
2 occurences.
- Critical: Sliced tomatoes are being held at 62°F in the make table. (6 penalty points)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. The interior of the ice bin is dirty. (6 penalty points)
3 occurences.
- Critical: There is no soap at the hand sink. (3 penalty points)
- Floor tiles are missing (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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3/4/2014 | Routine | 64 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Containers of food are not protected from contamination. A container of food is being stored on the floor. (1 penalty point)
2 occurences.
- Critical: salsa is being held at 44 °F in the make table. (6 penalty points)
- 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)
- The flour pin is not commercial grade. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: Interior surfaces of the warming hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- Light intensity in the beverage air cooler is less than 10 foot candles. (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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5/17/2012 | Routine | 65 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Critical: The handwashing sink does not reach 100°F in 30 seconds. (3 penalty points)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Floor tiles are missing near the grill. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
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9/20/2011 | Routine | 70 | 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: Container of rice is not covered and other food is not covered in freezer. (6 penalty points)
- Critical: Food of animal origin that may be served undercooked ( (such as eggs over easy ) is not identified/asterisked to a written consumer advisory reminder. (6 penalty points)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Particle board attached to legs of warewash equipment is not smooth and non-absorbent. Exterior of ice machine is not smooth. (1 penalty point)
- CO2 tank is not restrained. (1 penalty point)
- Non-portable sinks and drainboards are not adequately spaced from immovable surfaces for easy cleaning or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Critical: Cutting board is not clean. (6 penalty points)
- Non-food contact surfaces of various equipment are not clean. (1 penalty point)
- Critical: Server's access to handsink is obstructed by swinging door. (3 penalty points)
- Bonnet is missing from vacuum breaker valve at mop sink. (1 penalty point)
- Exposed ventilation structures running below ceilings and near hood create surfaces that are difficult to clean. (1 penalty point)
- Light bulbs are not shielded/shatter resistent above warewash and food prep areas. (1 penalty point)
- Door to the outside is propped open. (1 penalty point)
- Less than 10 foot candles of light are measured in food storage areas and in walk-in. Less than 20 foot candles of light are measured where ice is scooped and in warewash areas. Less than 50 foot candles of light are measured at food prep surfaces. (1 penalty point)
- Exposed conduit running along ceilings and walls interfere with cleaning . Drain lines are on floor. (1 penalty point)
- Areas of wall and floor are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of wall, floor and ceiling are not clean. (1 penalty point)
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10/11/2010 | Routine | 63 | Advise & Educate |
- 1. A utensil with no handle, a bowl, is left in the flour. 2. A dirty scoop is stored touching clean linens. (1 penalty point)
- Wiping cloths are not stored in sanitizer. (1 penalty point)
- 1. There is an open bag of flour, not in use, in the storage room. 2. Uncovered, cooled, meat is in the walk-in. 3. Unwrapped tamales are stored in the freezer. (3 penalty points)
3 occurences.
- Critical: Horchata is cold holding at 45 deg F, instead of the required 41 deg F or below. Temp turned down. (6 penalty points)
Corrected on site.
- The ice scoop is stored on top of a card board box. (1 penalty point)
- CO2 tanks are not restrained. (1 penalty point)
- Critical: 1. The top of the ice machine is covered with dirt. 2. The outsideof the Hobart mixer is not clean. (12 penalty points)
2 occurences.
- There is no covered trsh can in the ladies room (1 penalty point)
- The mop is stored in dirty mop water. (1 penalty point)
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12/17/2009 | Routine | 73 | Advise & Educate |
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