- Temporary food handler certificates are expired and food employees lack a current food handler permit. Not all food employees have a current food handler card from an approved source. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Potentially hazardous foods are being cooled in large containers in an ice bath without being stirred. (3 penalty points)
Corrected on site.
- Critical: Beef taquitos are being held at 105 F and refried beans are being held at 116 F under a food warmer. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- The ice bin lid is dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- The ceiling over the bar is not smooth, durable, easily cleanable, and non absorbent. (1 penalty point)
- There are gaps around the window a/c unit and in the window above. (1 penalty point)
- There are holes in the walls throughout the kitchen. The floor is damaged under various pieces of equipment. (1 penalty point)
2 occurences.
- The floor under the ice machine is dirty. Walls under various equipment are dirty. (1 penalty point)
2 occurences.
- Coving by the hand sink is damaged. (1 penalty point)
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12/16/2014 | Routine | 68 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- The paint on the store room shelves is peeling and leaving exposed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The ice machine is leaking. (1 penalty point)
- 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)
- The pan rack in the warewashing area is dirty. There is an accumulation of debris under the ise machine. (1 penalty point)
2 occurences.
- Critical: A hand sink is full of ice. (3 penalty points)
Corrected on site.
- There are gappes around the window a/c unit and in the window above. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- The wall is damaged by the store room door. There are holes in the walls throughout the kitchen. The wall is damaged behind the ice machine. FRP is separating from the wall. (1 penalty point)
4 occurences.
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3/25/2014 | Routine | 81 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cut tomatoes are being held at 44-46 °F in the make table. (6 penalty points)
- Paint is chipping from the store room shelves leaving exposed wood. (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)
- Critical: A pan of cut tomatoes is sitting directly on the cut lettuce. The interior of the ice bin is dirty. (6 penalty points)
Corrected on site.
2 occurences.
- Shelves in the walk-in cooler are dirty. (1 penalty point)
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3/4/2013 | Routine | 76 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Cut tomatoes and shrimp are being held at 62°F in the make table. Ambient temperature in the walk in cooler is 46F. (6 penalty points)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Gaskets are damaged on a make table. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
- Reach-in cooler gaskets are dirty. There is an accumulation of food debris under the grill. (1 penalty point)
2 occurences.
- There is no screen in an open kitchen window. (1 penalty point)
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6/4/2012 | Routine | 83 | Advise & Educate |
- Critical: A food handler touched ready-to-eat food with gloves with holes . (6 penalty points)
Corrected on site.
- 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.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Dry storage shelves are not sealed. (1 penalty point)
- Shelves in the walk-in cooler are dirty. (1 penalty point)
- Critical: There is ice in the hand sink. (3 penalty points)
- Employee jackets are hung in dry storage room. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
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12/7/2011 | Followup | 84 | Advise & Educate |
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw chicken is stored next to ready to eat foods in the reach in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Cloth towels in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Tomatoes, shrimp, and white sauce are being held at 48°F. Milk and sauce are being held at 45°F. Cream is held at 45°F. (6 penalty points)
3 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: Food is being stored in non-food grade containers. (6 penalty points)
- Various surfaces are lined with foil. Shelves in dry storage need to be resealed. (1 penalty point)
2 occurences.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- A reach-in cooler and holding table are not maintained to hold potentially hazardous food at or below 41°F. Mixing bowl is rusted. (1 penalty point)
2 occurences.
- Critical: Interior surfaces of the oven are unclean. Knife storage is not clean. The interior kitchen of the ice machine is unclean. The interior of the bar ice bin is unclean. The power hand mixer is not clean. (6 penalty points)
5 occurences.
- Fan covers in the walk-in cooler are dirty. Walk in cooler ceiling is not clean. Shelves in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- Critical: Dishes are not being sanitized after cleaning. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Restroom door is propped open. (1 penalty point)
- There is no hand drying provision in the employee restroom. (3 penalty points)
- Light intensity in the walk in cooler is too low. (1 penalty point)
- Employee coats are hung in the dry storage. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Alto-shaam stored in the restroom. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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11/29/2011 | Routine | 18 | Advise & Educate |
- Critical: Cut tomatoes are being held at °F in the make table. (6 penalty points)
- Various wooden shelves in dry storage are no longer smooth, nonabsorbent, and easily cleanable. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Reach-in cooler gaskets are dirty. The cookline reachin cooler interior is dirty, including rusty shelves. Walk-in cooler shelves are dirty. (1 penalty point)
3 occurences.
- The west window has a gap to the outside. (1 penalty point)
- There are no hand drying provisions at various hand sinks. (3 penalty points)
- The bar counter is damaged. The employee bathroom has wall damage. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. The chains and pipes above the dishmachine are dusty. (1 penalty point)
2 occurences.
- There is evidence of smoking occurring in the employee restroom. (1 penalty point)
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4/12/2011 | Routine | 83 | Advise & Educate |
- Facility lacks approval letter from SLVHD for on site food handler training. (1 penalty point)
- Observed employee rinse their hand in the two compartment sink. (3 penalty points)
- Critical: An employee drank from an open cup in the kitchen. (6 penalty points)
- Critical: Observed employee slicing tomato for customer salads with their bare hands. (6 penalty points)
- A couple of containers of raw meat stored in the walk in fridge is not elevated at least 6"off the floor. (1 penalty point)
- Critical: Cooked shrimp,milk, heavy whipping cream, and diced tomatoes stored in walk in fridge noted between 47 and 48*f. (6 penalty points)
- Critical: Consumer advisory lacks disclosure. (6 penalty points)
- Shelving in dry storage is no longer smooth, easily cleanable, and non-absorbent. (1 penalty point)
- Some shelving by the cook line is rusty. Also other areas. (1 penalty point)
- Ambient air temperature in walk in fridge noted at 46*f. (1 penalty point)
- Three compartment sink and back splash by warewash machine is not properly sealed to the wall. (1 penalty point)
- Hand sinks are not properly sealed to the wall. (1 penalty point)
- Not all shelving in walk infridge is elevated at least 6" off the floor. (1 penalty point)
- Critical: Some shelving in the walk in fridge is soiled. (6 penalty points)
- Some shelving above cook line is dirty. Walk in fridge condensor fan covers are soiled. Some rubber door gaskets on reach in fridges are dirty. (3 penalty points)
3 occurences.
- Critical: Hand sink has dirty gloves stored in it. (3 penalty points)
Corrected on site.
- Parts of concrete flooring by cook line are no longer smooth and easily cleanable. (1 penalty point)
- A couple of walls in the employee restroom noted in disrepair. (1 penalty point)
- Various kitchen walls and kitchen ceiling noted soiled with grease residues. Various kitchen components are soiled and dusty. (2 penalty points)
2 occurences.
- Not all floor/wall junctures in the dry storage room are coved. (1 penalty point)
- Critical: A chemical in a spray bottle is not labeled. (6 penalty points)
Corrected on site.
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8/19/2009 | Routine | 42 | Advise & Educate |
- The certified manager certificate has expired. (1 penalty point)
- Critical: The employee washing dishes did not wash his hands when changing from handling dirty equipmnet to clean equipment. (6 penalty points)
- A raminkin is used as a scoop and is stored in the dice tomatoes. (1 penalty point)
Corrected on site.
- Soda drink boxes are stored on the floor at the bar. (1 penalty point)
- Buckets of ice ae stored on the floor. (1 penalty point)
- Foods in the walk in cooler are stored less than six inches off the floor. (1 penalty point)
- Critical: Salsa (fresh) is held at 51 F. (6 penalty points)
Corrected on site.
- Critical: The consumer adviosry on the menu lacks an asterisk to specific menu items. (6 penalty points)
- Critical: The bar soda gun face is dirty. (6 penalty points)
- Critical: The interior lid of the ice macine is dirty. (6 penalty points)
- The salad unit reach in door gasket is dirty. (1 penalty point)
Corrected on site.
- The inside of the reach in freezer is dirty. (1 penalty point)
- There is a hole by the window. (1 penalty point)
- Shelving in dry storage is no longer smooth, non absorbent and easily cleanable. (1 penalty point)
- The floor under bar equipment is dirty. (1 penalty point)
- There is dust accumulated on the chains above the prep counter. (1 penalty point)
- Fan covers in the walk in cooler are dusty. (1 penalty point)
- Various shelving is rusty. (1 penalty point)
- A purse is stored on top of clean glass ware at the bar. (1 penalty point)
Corrected on site.
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5/21/2008 | Routine | 56 | |
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