- 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)
- A container of food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Salsa is being held at 51°F in the make table. (6 penalty points)
- Critical: Cooked chicken that is being held in a reach in cooler has not been date marked. (3 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The compressor cover of a refrigeration unit is missing. food container are damaged. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The underside of the salamander is soiled with an accumulation of grease. (6 penalty points)
- Exterior surfaces of food containers are dirty. (1 penalty point)
- Critical: A constant pressure valve is located downstream of the atmosphere pressure valve. (6 penalty points)
Corrected on site.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. Restrooms lack hand washing signage. (1 penalty point)
2 occurences.
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- The floor/wall juncture lacks coving … (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
Corrected on site.
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3/25/2015 | Routine | 57 | Advise & Educate |
- Critical: The cut tomatoes in the reachin are holding at 46 F. (6 penalty points)
- Critical: The lettuce in the reachin are holding at 44 F. (6 penalty points)
- The reachin is not holding at or below 41 F. (1 penalty point)
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8/8/2014 | Followup | 87 | Advise & Educate |
- Critical: There is an employee beverage stored above about hot holding unit. (3 penalty points)
Corrected on site.
- Critical: There is raw chicken stored above sausage in the walkin. Raw ground sausage is being stored next to steak in the downstairs walkin. Trout is being stored above cobbler in the reachin. (6 penalty points)
3 occurences.
- Food containers not labeled with common names. (1 penalty point)
- There is food being stored on the floor of the walkin. (1 penalty point)
- Critical: Fresh salsa is being held in deep containers in the walkin. (3 penalty points)
- Critical: The pico de gallo is holding at 53 F in the kitchen paster area. The pasta noodles are holding at 53 F in the paster kitchen area. (6 penalty points)
- Critical: Meat loaf and other potentially hazardous food in the walkin is not being date marked. (3 penalty points)
- The is some bare wood in the front bar area and waitress station. (1 penalty point)
- Single service items are being stored on the floor. Single service items not stored to avoid lip contamination. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: The food counter is not smooth, easily, non absorbent. (3 penalty points)
- The 3 compartment sink drain is being held in place by plastic bag. (1 penalty point)
- Critical: The interior of the ice machine is dirty. The container holding the ice scoop is dirty. The shelves in the walkin are dirty. (6 penalty points)
3 occurences.
- The outside of sugar and flour containers are not clean.The shelves that are holding pots and pans are rusty and dirty. (1 penalty point)
2 occurences.
- Critical: The handsink is being used to fill an ice water container. (3 penalty points)
- The 3 compartment faucet is leaking in the dish wash area. (1 penalty point)
- The light shield is damaged in the prep area. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The ceiling throughout the facility is damaged and no longer cleanable. (1 penalty point)
- The floor underneath equipment is dirty. The walls in the front prep area is dirty. The walls are dusty. (1 penalty point)
- There is grease in the hood area. (1 penalty point)
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7/23/2014 | Routine | 55 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Tongs are not being used for the cut lemons and limes. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Critical: Knives are not stored on a clean suface. The knife magnets are not clean. (6 penalty points)
2 occurences.
- The interior doors of the reach-in are not clean. The stove are not clean. (1 penalty point)
2 occurences.
- Bare wood around the walk-in is not sealed to be smooth and easily cleanable. (1 penalty point)
- The window is left open without a screen to keep out pests. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Ceiling tiles are scorched and damaged through out the kitchen. The ceiling and shelf needs finish work in the storage area. • (1 penalty point)
2 occurences.
- Walls, floors and ceiling are not clean from food splatters. (1 penalty point)
3 occurences.
- The hood and baffles are not clean. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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9/13/2012 | Routine | 75 | Advise & Educate |
- A food employee's outer clothing is unclean. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (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)
2 occurences.
- Various walls are damaged. Some lights do not work. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. (1 penalty point)
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1/11/2012 | Routine | 93 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. There is no certifed or registered food safety manager. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Broken window screens. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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7/6/2011 | Followup | 94 | Advise & Educate |
- The owner does not ensure and manage this operation so that food is handled and processed safely. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. There is no certifed or registered food safety manager. (1 penalty point)
2 occurences.
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Mluitple potentially hazardous food is being cooled in covered containers. (3 penalty points)
2 occurences.
- Critical: Cut tomatoes is being held at 51°F in the make table. (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. (6 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The Soda nozzle is unclean inside. (6 penalty points)
- Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Exterior surfaces of cooking equipment are dirty. There is an accumulation of food debris under the grill. Non-food contact surfaces of various equipment are dirty. Shelves are dirty. (1 penalty point)
6 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
- Many of the window screens are broken. (1 penalty point)
- There is insufficient light intensity in the kitchen. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. Areas of the floor are missing grout. (1 penalty point)
4 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. The floor is dirty beneath cooking equipment. The floor is dirty in the walk-in cooler. The inside of the walk in cooler is unclean. (1 penalty point)
6 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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7/5/2011 | Routine | 51 | Advise & Educate |
- A container of food is being stored on the floor. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Gravy is the walk in is 52 F. Burgers, coleslaw and other foods are being held at 45-52°F in a reach in coolers. (6 penalty points)
3 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Interior surfaces of a reach in cooler are unclean. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. There is a roof leak in the dish washer area. Some lights do not work. (1 penalty point)
5 occurences.
- Some shelves are rusted. (1 penalty point)
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2/8/2011 | Routine | 79 | Advise & Educate |
- A container of food is being stored on the floor in the walk in cooler. A container of food is being stored on the floor. (1 penalty point)
2 occurences.
- Bottles of condiments stood in salad. (1 penalty point)
Corrected on site.
- Some cabinetry and counters as in disrepair. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- The screens on she windows are broken. (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. Various floor surfaces are damaged. Some lights do not work. (1 penalty point)
4 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- Critical: These are flies in the kitchen. (3 penalty points)
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8/31/2010 | Routine | 88 | Advise & Educate |
- Various counters are in disrepair. (1 penalty point)
3 occurences.
- The ceilings and walls in various locations are made of material not easily cleanable, smooth and non absorbent. (1 penalty point)
- Various walls are damaged. (1 penalty point)
2 occurences.
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4/26/2010 | Followup | 97 | Advise & Educate |
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