- Critical: A server washed hands and dried hands on apron because the paper towel dispenser was empty. (6 penalty points)
- Food containers are not labeled with the common name of the food. (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)
- The vent adjacent to the line is dirty/dusty. (1 penalty point)
- The handwashing sign does not have any paper towels. (1 penalty point)
Corrected on site.
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
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11/6/2014 | Routine | 83 | Advise & Educate |
- Critical: The soup in the walk-in is measuring 48 F. The crab cakes on the line are measuring 46 F. The eggs whites on ice are measuring 51 F. (6 penalty points)
Corrected on site.
3 occurences.
- Critical: The line cook did not have a probe thermometer available with range of 0 - 220°F. (3 penalty points)
Corrected on site.
- Walls are dirty in various areas. (1 penalty point)
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1/15/2014 | Routine | 90 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Cut melon and cut lettuces are being held at 47 °F in the make table. Cut tomatoes are being held out of temperature control at 47 °F on a rolling rack. (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)
- A filter in the hood is missing above the grill. (1 penalty point)
- The fan and ceiling of the walk in is dirty. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
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2/4/2013 | Routine | 86 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Cut melon on the counter is measuring 50 F. (6 penalty points)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
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10/18/2012 | Routine | 89 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the freezer cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Cut melon 45 F Whole raw Shell eggs 69 F. (6 penalty points)
2 occurences.
- Critical: The cooked onions are measuring 77 F. (6 penalty points)
Corrected on site.
- 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)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
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10/3/2011 | Routine | 76 | Advise & Educate |
- Critical: An employee beverage is stored above food. (6 penalty points)
Corrected on site.
- Critical: An employee had bare hand contact with ready-to-eat food (toast). (6 penalty points)
- A scoop without a handle is stored in the granola. (1 penalty point)
Corrected on site.
- Critical: The menu is lacking an asterisk on the consumer advisory. (3 penalty points)
- The inside of the ice bin is dirty. (3 penalty points)
- On the inside of the walk-in, the wall above the door is dirty. (1 penalty point)
- The hand sink by the line is lacking a trash can for paper towels. (1 penalty point)
- Various walls are dirty. (1 penalty point)
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1/21/2011 | Routine | 78 | Advise & Educate |
- Critical: Bare hand contact with cut melon was observed. (6 penalty points)
- Critical: Raw salmon is stored directly ontop of raw beef. (6 penalty points)
Corrected on site.
- A wet rag is stored on a counter and not in the sanitizer solution. (1 penalty point)
- Raw sausage is stored over cooked meats in the walk in freezer. (1 penalty point)
Corrected on site.
- Critical: Deli meats, eggs, and other foods in the walk in cooler #1 are held at 46° F. (The thermostat was adjusted and at the end of this inspection, the ambient temperature had dropped to 39° F.) (6 penalty points)
- Critical: Various foods in the walk in cooler lack date marking. (6 penalty points)
- Critical: The consumer advisory on the menu lacks an asterisk to specific menu items. (6 penalty points)
- Coving is damaged near the ice machine. (1 penalty point)
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4/23/2010 | Routine | 67 | Advise & Educate |
- Critical: An opened package of deli meat lacks date marking in the walk in cooler. (6 penalty points)
- Critical: Ground sausage in the walk in cooler is date marked 1/22/10 and has exceeded the 7day time limit. (6 penalty points)
Corrected on site.
- There is no soap at the handsink by the dish machine. (3 penalty points)
- Floor tile grout is low in various areas. Ceiling tiles are misplaced above the dish machine. Two hood vents are missing above the grill. (3 penalty points)
3 occurences.
- The walk in cooler fan covers are dusty. (1 penalty point)
- Ceiling vents above the bread toaster are dirty. (1 penalty point)
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2/2/2010 | Routine | 80 | Advise & Educate |
- Could not verify a certified manager registered with the SLVHD. (1 penalty point)
- Critical: The handsink is used as a dump sink. (3 penalty points)
- Walk in cooler fan covers are dirty. (1 penalty point)
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11/5/2009 | Followup | 95 | Advise & Educate |
- Some food handler cards have expired. (1 penalty point)
- Could not verify a certified manager that is registered with the SLVHD. (1 penalty point)
- Critical: Ham and various other potentially hazardous foods are held at 43-52° F in the make top #1. Egg wash is held at 52° F in make top #3. Roast beef in the cold drawer is held at 58° F. (18 penalty points)
3 occurences.
- Critical: Not all potentially hazardous foods in the walk in cooler are date marked. (6 penalty points)
- The cook line drawers and make top units do not have the capacity to maintain foods at 41° F or below. (1 penalty point)
- Critical: The sanitizer solution is too weak. (6 penalty points)
Corrected on site.
- Various food drawer interiors are dirty. (1 penalty point)
- Critical: The handsink is used as a mop sink. (3 penalty points)
- The walk in cooler and walk in freezer fan covers are dirty. (1 penalty point)
- Critical: A chemical spray bottle at the waitstaff station is not labeled. (6 penalty points)
Corrected on site.
- A spray paint can is stored with the cereal in dry storage. (3 penalty points)
Corrected on site.
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10/28/2009 | Routine | 53 | Advise & Educate |
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