- Gaskets are damaged on a refrigerator unit (southern). There is a small gap in the ventilation hood filters. (1 penalty point)
2 occurences.
- The underside of the fryers are dirty to sight. (1 penalty point)
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6/18/2015 | Followup | 98 | Permit re-instated |
- Portions of the front cabnetry are unsealed. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. Gaps in the fume hood filters. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. The floor is dirty under cooking equiptment. The coving is dirty in various areas. (1 penalty point)
3 occurences.
- The floor/wall juncture coving under the front room sink is damaged. (1 penalty point)
- Dead cockroaches have not been removed from the premises. (1 penalty point)
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6/17/2015 | Followup | 95 | Not Approved |
- 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: An employee did not wash hands between clean and dirty tasks (handling raw meats). (6 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of cross contamination. The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
2 occurences.
- Critical: Moldy bananas are stored on site. (6 penalty points)
Corrected on site.
- Food containers (white powder, and oil) are not labeled with the common name of the food. (1 penalty point)
- Food in the reach-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Raw fish is being prepared on the three compartment sink drain boards while dishes are being washed. Fruit and produce are being stored in cardboard boxes once used to transport/store chicken. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Potentially hazardous food is being cooled at room temperature. Potentially hazardous food is being cooled in deep containers. (3 penalty points)
2 occurences.
- Critical: Raw shelled eggs are being held at 75°F in the make table. Cow Heart is being held out of temperature control at 69°F on a counter. Cut tomatoes are being held at 59°F in the make table. Shell fish (cooked) is being held out of temperature control at 57°F on a counter. (6 penalty points)
4 occurences.
- Critical: Cooked potatoes and green beans (soup) are being held out of temperature control at 99°F on a counter. Cooked potatoes are being held out of temperature control at 70°F on a counter. (6 penalty points)
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: Cooked potatoes were discarded on site due to being out of temperature control. Bananas and tomatoes were discarded on site due to cross contamination with boxes previously used to store chicken. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent (exposed wood). (1 penalty point)
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- There are gaps in the hood filters. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Critical: The rear hand washing sink is blocked by the mop bucket. (3 penalty points)
- Critical: The rear hand washing sink is in disrepair. (6 penalty points)
- Critical: There is no hand drying provision at the rear hand sink. (3 penalty points)
- Hand washing provisions are stored at the rear three compartment sink. (1 penalty point)
- Various walls are damaged. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- Floor sinks are dirty. The floor is dirty beneath cooking equipment. The floor is dirty in various areas. (1 penalty point)
3 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Dead cockroaches have not been removed from the premises. (1 penalty point)
- Critical: This facility has been closed for operating with a hand sink in disrepair, and abundant critical violations. (100 penalty points)
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6/15/2015 | Followup | 0 | Permit Suspension |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw meat is stored above ready-to-eat foods (onions, tomatoes) in the walk-in cooler. (6 penalty points)
Corrected on site.
- White powdered food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Raw shelled eggs are being held out of temperature control at 84°F on a counter. (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)
- 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)
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- Reach-in cooler handles are dirty. Non-food contact surfaces of various equipment are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
3 occurences.
- Critical: The mop sink does not have a backflow prevention device. (6 penalty points)
- Critical: The rear hand washing sink is blocked by a stool. (3 penalty points)
Corrected on site.
- Critical: The plumbing pipes beneath the back hand sink are leaking and in disrepair. (6 penalty points)
- Critical: There is no hand drying provision at the back hand sink. (3 penalty points)
Corrected on site.
- Areas of the floor are missing grout. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- The floor sink beneath the 3-compartment sink is dirty. Walls are dirty in various areas. The floor is dirty beneath cooking equipment. The floor is dirty in various areas. (1 penalty point)
4 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Dead cockroaches have not been removed from the premises. (1 penalty point)
|
6/10/2015 | Routine | 47 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
2 occurences.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
|
11/25/2014 | Critical Item | 93 | Advise & Educate |
- Critical: Raw meat is stored above ready-to-eat foods in the reach-in cooler. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
2 occurences.
- A bucket of salt is not labeled. (1 penalty point)
- Critical: Two of the fish supplier letters do not contain the appropriate time and temperature treatment information. (3 penalty points)
- Fish is thawing in an unclean area. Fish is thawing at room temperature. (1 penalty point)
2 occurences.
- Food containers are being reused (salt bucket). (1 penalty point)
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Critical: Dishes are not clean. Bowl & plate shelf in the kitchen is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
3 occurences.
- Reach-in cooler handles are dirty. (1 penalty point)
- Critical: The handsink is blocked. (3 penalty points)
- Tiles are damaged/missing in the floor by the 3 compartment sink. (1 penalty point)
- The toilet room doors are not completely self-closing. (1 penalty point)
- The floor is dirty in the mop sink area. The floor is covered in dirt and grease build-up under the fryers and stove. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: There are live cockroaches in the establishment. (3 penalty points)
Corrected on site.
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10/27/2014 | Routine | 69 | Advise & Educate |
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
|
4/2/2014 | Followup | 88 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. (3 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)
- Food containers are being reused. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean dishes are being towel-dried after cleaning and sanitizing. (1 penalty point)
- Countertops are lined withe linens. (1 penalty point)
- Domestic style refrigerator/freezer is not durable for commercial use. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- The ventilation hood filters are gapped. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Reach-in cooler handles are dirty. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- Critical: There are live cockroaches in the establishment. There is standing water in the mop sink area creating harboring conditions for cockroaches. (3 penalty points)
2 occurences.
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3/18/2014 | Routine | 52 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Rags are underneath floor mats. (1 penalty point)
- The faucet is leaking on the hand sink. (1 penalty point)
|
6/27/2013 | Followup | 97 | Approved |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Tape is being used to repair cooking equipment. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Reach-in cooler handles are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- The mop sink is not functioning. (1 penalty point)
- The drain pipe is leaking beneath the hand sink. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
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6/18/2013 | Followup | 92 | Not Approved |
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