- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cooked sausages are being cooled in room teperature. (6 penalty points)
- Critical: Precooked corndog is being held in room temperature at 90F. (6 penalty points)
- Hand sink counter is made out of exposed plywood. (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. The meat slicer is unclean to sight and touch. Ice bin is unclean. (6 penalty points)
3 occurences.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
|
4/28/2015 | Routine | 76 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Cooling eggs and sausages at room temperature. (3 penalty points)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
|
10/14/2014 | Routine | 89 | Advise & Educate |
| No violation noted during this evaluation. | 3/11/2014 | Followup | 100 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- 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)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Critical: Hotdogs are being held at 51 F in a reach-in. (6 penalty points)
- Critical: Pastrami is being held at 89 F on a counter. (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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- There is exposed plywood under the hand sink. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
2 occurences.
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Reach-in is not properly cold holding foods at 41F or below. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
3/10/2014 | Routine | 64 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Hard boiled eggs are being held at 48 F in a reach-in unit. (6 penalty points)
- Clean equipment is stored on the floor. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: The interior of the ice machine is unclean. Back ice machine is unclean The canopener is unclean to sight and touch. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Fly trap is being hung above the food prep table. (1 penalty point)
|
11/25/2013 | Critical Item | 79 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Walk -in cooler fans are dusty. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Critical: The hand sink is blocked. (3 penalty points)
- There is no soap at the hand sink. (3 penalty points)
|
5/7/2013 | Routine | 79 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employee's drink does not have a lid cover. (3 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
- There are too many flies in the restaurant. (1 penalty point)
|
8/20/2012 | Routine | 86 | Advise & Educate |
| No violation noted during this evaluation. | 6/27/2011 | Routine | 100 | Approved |
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