- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: gravy is being held at 115°F on the grill. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. Shelves throughout the kitchen are unclean to sight and touch. The meat slicer is unclean to sight and touch. (6 penalty points)
4 occurences.
- Reach-in cooler handles and gaskets are dirty. Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. Exterior surfaces of food containers are dirty. (1 penalty point)
4 occurences.
- The floor is dirty in various areas. The floor is dirty in the walk-in cooler. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
4 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Dead bugs in light Fixtures (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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11/3/2015 | Routine | 61 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The floor is dirty beneath cooking equipment. Floor sinks are dirty. (1 penalty point)
2 occurences.
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5/28/2015 | Routine | 91 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- ice machine lid is missing and paper is used as a barrier metal shelves are damaged (1 penalty point)
2 occurences.
- Critical: •The interior of the ice machine is unclean. (6 penalty points)
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12/9/2014 | Routine | 81 | |
- Critical: Employees are eating in food preparation areas. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Employee hats are stored on Clean dish rack above clean equipment (1 penalty point)
- Various walls are damaged. (1 penalty point)
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3/28/2014 | Routine | 89 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (expired) (1 penalty point)
- Critical: Employees are drinking from uncovered beverages in food preparation areas. (3 penalty points)
Corrected on site.
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
Corrected on site.
- Critical: PIC states they use unpasteurized eggs serving them over easy to patients. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cables on a food prep table are repaired with duct tape. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- 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)
- Dumpster lids are left open. (1 penalty point)
- The floor sink beneath the 3-compartment sink is dirty. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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2/27/2013 | Routine | 79 | Advise & Educate |
- Critical: Employee is handling french toast with bare hands. (6 penalty points)
- Critical: Raw shelled eggs are being stored on the counter at 52 F. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
|
1/31/2012 | Routine | 81 | Advise & Educate |
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: The raw shelled eggs are being held at 68 f on the counter. (6 penalty points)
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7/27/2011 | Routine | 93 | Advise & Educate |
- the sugar scoop handle is in contact with the sugar. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Single service cups are stored on the floor. (1 penalty point)
- Hand sink water temperature does not reach 100°F within 30 seconds. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- the floor under the wanwasher is dirty (1 penalty point)
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1/5/2011 | Routine | 94 | |
- Critical: Employee is handling ready to eat food with bare hands. (6 penalty points)
- Food is stored on the floor in the walk in. (1 penalty point)
- Single service items are stored on the floor in the back room. (1 penalty point)
- Table is being fixed with duct tape. (1 penalty point)
Corrected on site.
- Critical: Can opener is dirty. (6 penalty points)
- The walls in the walk in are dusty. (1 penalty point)
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6/21/2010 | Routine | 84 | Advise & Educate |
- Critical: Raw chicken is being stored above tomatoes in the walk in. (6 penalty points)
- Critical: The dish machine is measuring no sanitizer. (6 penalty points)
- There are no sanitizer test strips available. (1 penalty point)
- The ceiling tiles are missing in the back area. (1 penalty point)
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12/16/2009 | Routine | 86 | Advise & Educate |
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