- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
|
9/2/2015 | Routine | 97 | Advise & Educate |
- Some foodhandlers have only a temproary card...not a permanent hard plastic card. (1 penalty point)
- Critical: Cut tomatoes are held at 47 degrees F. The slices are stacked above the chill line. (6 penalty points)
- Several cold make tables lack ambient air thermometers. (1 penalty point)
3 occurences.
- caulking in between the back splash of the 3-compartment sink and the adjacent wall is in poor repair. The caulking needs to be stripped out, the wall disinfected, and the caulking replaced. (1 penalty point)
|
2/3/2015 | Routine | 91 | |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Cut tomatoes are being held at 46°F in the make table. (6 penalty points)
Corrected on site.
- The make table is being repaired with tape. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
Corrected on site.
- The can opener holster is dirty. (1 penalty point)
Corrected on site.
- Critical: There is no hand sink convenient and accessible to the bar area. (6 penalty points)
- Soap is being provided at the 3-compartment sink. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
|
6/6/2014 | Routine | 61 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- 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)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- The cheese container is stacked on-top of cheese. (1 penalty point)
Corrected on site.
- Pizza utensil is stove between the counter and ice machine. (1 penalty point)
Corrected on site.
- Cardboard is being used to line ceiling vents. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Ceiling fans above food prep line are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- There is no hand drying provision at the hand sink. (3 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Employee shoes, and Jackets are storedin the dry storage area. (1 penalty point)
Corrected on site.
- The ceiling is dirty in various areas. Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Carpeting is installed in a food storage area. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
3/18/2013 | Routine | 69 | Advise & Educate |
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
Corrected on site.
- Critical: Chicken noodle soup is being held at 45-48°F in the walk in cooler. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Air conditioning fan in pizza station is dusty. (1 penalty point)
- Various walls are damaged. Some lights do not work. (1 penalty point)
2 occurences.
|
1/17/2012 | Routine | 86 | Advise & Educate |
- Critical: Sauces, fish are held at around 50F. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
2 occurences.
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of a reach in cooler are unclean. (6 penalty points)
- Various walls are damaged. A light shield is broken in the back. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas. (1 penalty point)
|
7/6/2011 | Routine | 82 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utencil stored in sanitizer bucket. The scoop is stored in water at 123 F. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
3 occurences.
- Critical: Chicken in drawer cooler is held at 45 F. Cheese in the reach in cooler is held at 51F. (6 penalty points)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Fan covers in the walk-in cooler are dirty.Shelves are unclean is dish room. (1 penalty point)
2 occurences.
- The faucet is leaking on the 3 compartment sink. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
|
2/15/2011 | Routine | 81 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Exterior surfaces of food containers are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- Various walls are damaged. (1 penalty point)
- The ceiling is dirty in various areas.The caulk along dishnachine is dirty. Gaskets on reach in are dirty. (1 penalty point)
3 occurences.
|
9/14/2010 | Routine | 88 | Advise & Educate |
- Servers have painted finger nails and do not wear gloves. (1 penalty point)
- Employees are wearing hand or wrist jewelry. (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Ribs in the walk in cooler are stored at 45F. Tuna in the make table at 48F. (6 penalty points)
Corrected on site.
2 occurences.
- The 2-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Hood vents are missing- (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)
- Some shelves are unclean. (3 penalty points)
- --Various walls are damaged. Various floor surfaces are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
|
4/26/2010 | Routine | 69 | Advise & Educate |
- Ice cream scoop stored in stagnant 95F water. (1 penalty point)
- Items are stored on the floor in the dry storage area. (1 penalty point)
- Food in the walk in is covered when cooling and above 41F. (3 penalty points)
- Critical: Noodles in the walk in cooler are stored at 73F, sauce is 45F, and 52F. The sliced tomatoes in the reach in cooler are 48F. (6 penalty points)
- Pans are nested wet. (1 penalty point)
- Critical: The sanitizer is too high in the buckets. (6 penalty points)
- Critical: The rinse temp on the hot temp machine is 156F. (6 penalty points)
- Critical: There is ice dumped in the handsink. (3 penalty points)
- A light on the pizza hood is not shielded. (1 penalty point)
- There are holes in the walls in various locations. There is some wall damage. (2 penalty points)
2 occurences.
|
2/3/2010 | Routine | 70 | Advise & Educate |
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