- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
2 occurences.
- Boxes of potatoes are being stored on the floor. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
- A drink cooler is being used to hold food. (1 penalty point)
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1/13/2016 | Routine | 94 | Advise & Educate |
| No violation noted during this evaluation. | 4/16/2015 | Followup | 100 | Permit re-instated |
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (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)
- Critical: An employee cracked eggs with his bare hands and did not wash them before handling other equipment. An employee did not wash his hands with soap. (6 penalty points)
2 occurences.
- Employee washing dishes was wearing a watch. (1 penalty point)
- Critical: Employee drink is stored above the hand sink and does not have a lid. (3 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of proper cooling procedures. The person in charge is not verifying that temperatures are being checked with cold holding units. (3 penalty points)
2 occurences.
- Critical: A severly dented can in stored with other cans and needs to be discarded. (3 penalty points)
- Critical: Cut ham is stored on top of boxes of raw bacon. Raw shell eggs are being stored next to ready to eat foods on the countertops and refrigerators. (6 penalty points)
2 occurences.
- The ice scoop is not stored in a clean location. Knives in the back room are stored in an unclean area (between shelving wires) (1 penalty point)
2 occurences.
- Various containers of food are not covered to protect from contamination. A container of sugar is being stored on the floor. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours (cooked potatoes) (6 penalty points)
- Critical: Cooked potatoes are being cooled in deep containers. (3 penalty points)
- Critical: Deli meats, raw bacon, cooked potatoes are being held at 47 degrees in a beverage cooler. Chili, cooked potatoes and deli meats are being held in a beverage cooloer at 48 F degrees. Cut tomatoes and ham are being held on ice at 52 degrees. Cheese is being held on the counter at 54 degrees. Raw shell eggs are being held on the counter at 50 degrees. (6 penalty points)
5 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: Foods of animal origin that may be served undercooked to order are not asterisked to a written consumer advisory. (6 penalty points)
- Critical: All hazardous foods in the beverage refrigerators that were not holding temperature at 41 degrees or below must be discarded. (6 penalty points)
- Glasses are not inverted to protect from contamination. (1 penalty point)
- A Cloth is being used to line a shelf. (1 penalty point)
- Beverage style refrigerators are not durable for commercial use and do not adequately hold temperature at 41 degrees and below. (1 penalty point)
- Critical: Cooling units (beverage coolers) are unable to hold potentially hazardous foods at or below 41°F. (3 penalty points)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- The ventilation hood is in disrepair. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: An employee rinsed a rag in The handsink. (3 penalty points)
- Lights are not completely shielded in the refrigerators. (1 penalty point)
- Clean equipment is being stored in a mop sink. There is soap and scrubbing brushes at the mop sink. (1 penalty point)
- Employee personal items are being stored with equipment in the back room. (1 penalty point)
- Walls and floors are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
- Critical: A chemical spray bottle is stored above a food preparation table in the back room. (6 penalty points)
- Critical: The permit for this health establishment is suspended for inadequate refrigeration and several other temperature and food handling violations. (100 penalty points)
|
4/13/2015 | Critical Item | 0 | Permit Suspension |
- Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
- Critical: eggs are being held on the counter at room temperature. Milk and eggs are being held in a refrigerator at 49 degrees F. (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: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Potentially hazardous foods are being held in a drink cooler that is not holding temperature. (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. (6 penalty points)
- The toilet room doors are not self-closing. (1 penalty point)
|
1/14/2015 | Routine | 74 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Milk is being held at 48°F in a reach in cooler. Ham is being held out of temperature control at 45°F on a counter. (6 penalty points)
2 occurences.
- Refrigerator designed for bottled drinks is being used to store potentially hazardous foods. (1 penalty point)
- There is a large gap in hood vents above cook top. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Handsink is being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- The mop is not hung to air dry. (1 penalty point)
|
3/24/2014 | Routine | 85 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Terry cloth towels being used for food catchers under equipment. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- The mop sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Walls are dirty in various areas. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
12/21/2011 | Routine | 81 | Advise & Educate |
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Ketchup bottles are being dumped and rinsed in the mop sink. (1 penalty point)
- plumbing in the closet is repaired with duct tape. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. A handwash sign is not at each handsink used by employees. (1 penalty point)
|
3/30/2011 | Critical Item | 96 | No Violations Observed |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw bacon is stored in contact with RTE cold cuts in teh reach-in. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
2 occurences.
- Ice scoop is not stored in a clean dry location. (1 penalty point)
- Terry cloth towels are being used for purposes other than dry foods. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cut tomatoes on ice that are not time marked measure 46 degrees F. (6 penalty points)
- Critical: Foods of animal origin that may be under-cooked ot order are not asterisked on the menu to the consumer advisory. (3 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- The mop sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Dish machine is not indirectly drained. (3 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
- Personal food is stored above foods for the public in the reach-in. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
2/18/2011 | Routine | 57 | Advise & Educate |
- Critical: Cut tomatoes measure 44 F at cold table. (6 penalty points)
- Critical: Four flats of raw shelled eggs are held out of temperature control on prep table and are not marked/identified with a written time of service/discard occurring within 4 hours of removal from temperature control. (6 penalty points)
- Critical: Foods of animal origin that may be undercooked to order are not identified/asterisked to the written consumer advisory reminder. (3 penalty points)
- Underside of service counter is not smooth and non-absorbent and storage shelving below counter is not smooth and free of crevices. (1 penalty point)
- Mop sink is not sealed to adjacent wall. (1 penalty point)
- Warewash machine is not maintained to sanitize by high temperature or through chemical sanitization. Compressor cover is missing from freezer. (1 penalty point)
- Warewash machine with data plate specifying sanitization through high temperature only is connected to bottle containing chlorine and is not sanitizing chemically or through high temperature sanitization. (1 penalty point)
- Critical: Kitchenware is not sanitized after cleaning and before use. (6 penalty points)
- Hose bib at mop sink lacks vacuum breaker protection. (1 penalty point)
- Critical: Warewash machine is not indirectly drained. (3 penalty points)
- Surfaces below bar counter, including shelving units are not smooth and easily cleanable. (1 penalty point)
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6/11/2010 | Routine | 70 | Advise & Educate |
- Critical: Flats of raw shelled eggs held out of temperature control on table next to grill are not identified with a written time of service/discard (6 penalty points)
- Critical: Food of animal origin that may be undercooked to order is not identified/asterisked to the written consumer advisory. (6 penalty points)
- Warewash machine is not repaired to sanitize according to machine manufacturer's data plate. (1 penalty point)
- Critical: Handsink is used to rinse kitchenware. (3 penalty points)
- Grooved wood ceiling and areas of wall are not smooth and easily cleanable. (1 penalty point)
- Light bulb shielding is missing end caps. (1 penalty point)
- Fixed in place shelving-dounter units and wall areas are not smooth , non-absorbent and easily cleanable. (1 penalty point)
|
12/9/2009 | Routine | 81 | Advise & Educate |
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