- Food is being stored on the floor. (1 penalty point)
- Critical: Cooked portobello mushroom is being held at 118F on the warmer. (6 penalty points)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
|
1/8/2015 | Routine | 92 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Critical: Gyro meat is being held at 81F on the grill. (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)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
|
6/18/2014 | Routine | 80 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees drink does not a lid cover. (3 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
|
1/15/2014 | Routine | 89 | Advise & Educate |
| No violation noted during this evaluation. | 7/17/2013 | Followup | 100 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: / The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- v 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)
- Food is being stored on the floor. (1 penalty point)
- Critical: Cut tomatoes in reach-in are being held at 50F Tuna is being held at 60 in a 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. (3 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- There are exposed metal shards ton the blade of the can opener. thermometer reach-in is not reading accurately. Reach-in by service line is not properly Cold holding potentially hazardous foods at Fettler below. (1 penalty point)
3 occurences.
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There are flies in the facility. (1 penalty point)
|
7/16/2013 | Routine | 68 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Fried Zucchinis are being prepared using the 3-compartment. (1 penalty point)
- Critical: Two sticks of butter are left out in room temperature. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Walk-in fans are dusty. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- A hole at clean plug out is not sealed to the adjacent wall. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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12/3/2012 | Critical Item | 73 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employee's drink does not have a cover and is stored on top of beverages. (3 penalty points)
- Floor below the beverage fountain is not smooth and nonabsorbent. (1 penalty point)
- Various floor surfaces are damaged in the men's restroom. A hole at clean out plug is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
|
10/18/2012 | Routine | 94 | Advise & Educate |
- Critical: Containers of raw chicken and raw beef are touching each other in walk-in refrigerator. (6 penalty points)
Corrected on site.
- Containers of food are on floor of walk-in refrigerator. (1 penalty point)
- Floor of beverage fountain cabinet is not smooth,easily cleanable and the space below the beverage cabinet floor and floor of building is not easily cleanable. (1 penalty point)
- Floor in men's toilet room is not maintained to be smooth and easily cleanable. Hole at clean-out plug below handsink is not adequately covered/sealed to be smooth and easily cleanable. (1 penalty point)
2 occurences.
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1/23/2012 | Routine | 91 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Turkey and meat measure between 43 and 44F in walk-in. Cut tomatoes measure 46F at cold table. (6 penalty points)
2 occurences.
- Critical: Foods of animal origin which may be undercooked to order are not each/all asterisked to the written consumer advisory reminder. (3 penalty points)
- Unwrapped stir sticks for customer self service are not presented individually. (1 penalty point)
- Walk-in does not hold food at 41 F or less. Cold table does not hold food at 41 F or less. (1 penalty point)
2 occurences.
- Wall cover is detached from wall below handsink and areas of floor in men's toilet room have crevices that are not smooth. (1 penalty point)
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8/2/2011 | Routine | 87 | Advise & Educate |
- Critical: Container of raw chicken is touching container of raw meat in cold drawer. (6 penalty points)
Corrected on site.
- Unwrapped utensils for customer self service are not presented so that only the non-food contact surfaces may be touched. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- .Container of raw chickenis touching container of raw meat in cold drawer. (1 penalty point)
- Floor is not all smooth and non-absorbent. Hole in wall is not repaired below handsink. (1 penalty point)
|
1/28/2011 | Routine | 85 | Approved |
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