- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- 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)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The interior of the ice bin is dirty. Interior surfaces of the ventilation hood are unclean. The meat slicer is unclean to sight and touch. (6 penalty points)
4 occurences.
- Shelves in the ware wash area are dirty. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- The wall behind the 3-compartment sink is dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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1/27/2015 | Routine | 82 | Advise & Educate |
- A container of food is being stored on the floor in the walk in cooler. Food is being stored on the floor. (1 penalty point)
2 occurences.
- Various surfaces are lined with foil. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- Critical: Interior surfaces of the ventilation hood are unclean. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- Shelves in the kitchen are dirty. (1 penalty point)
- The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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3/27/2014 | Routine | 88 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw chicken is being held at 47°F in the make table. Sliced deli meat is being held out of temperature control at 47°F on an ice bath. (6 penalty points)
2 occurences.
- Critical: Gyro meat is being held at 111°F in a warmer. (6 penalty points)
- Wire racks in the walk-in cooler are rusty. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The mop and does not have hot and cold faucet running to it. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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8/13/2013 | Routine | 74 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- The FRP is no longer completely sealed to the wall in the back area. (1 penalty point)
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2/27/2012 | Routine | 93 | Advise & Educate |
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above the warewash area. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
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8/15/2011 | Routine | 95 | Advise & Educate |
- The certified food safety manager is not registered with the SLVHD. (1 penalty point)
- The handsink is not sealed to the wall. (1 penalty point)
- Critical: Inside the ice box is dirty. Inside the ice machine is dirty. (12 penalty points)
2 occurences.
- The gaskets on the reach in are dirty. (1 penalty point)
- Critical: The handsink is being used for other purposes. (3 penalty points)
- Drain lines are stored on the floor. (1 penalty point)
- There is a hole under the 3-compartment snk in the wall. Some FRP is not sealed to the wall. (2 penalty points)
2 occurences.
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1/20/2011 | Routine | 79 | Advise & Educate |
- Food handler cards are not available. (1 penalty point)
- The certified food safety manager is not registered with the SLVHD. (1 penalty point)
- Food is stored on the floor in the walk in and hall. (1 penalty point)
- The handsink is not sealed to the wall. (1 penalty point)
- Critical: Insdie the ice machine is dirty. (6 penalty points)
- Drain lines are stored on the floor. (1 penalty point)
- There is a hole in the wall behind the ice machine. (1 penalty point)
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7/13/2010 | Routine | 88 | Advise & Educate |
- Critical: Cut tomatoes are being held at 44 F in the make table. (6 penalty points)
- Condensate line from walk in is draining into bucket. (1 penalty point)
- The space between the walk in and wall is not sealed. (1 penalty point)
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1/7/2010 | Routine | 92 | Advise & Educate |
- The food safety manager is not registered with the SLVHD. (1 penalty point)
- Food is stored on the floor. (1 penalty point)
- Critical: The euro meat is being held at 77 F on the counter. (6 penalty points)
Corrected on site.
- Tin foil is being used to line shelf. (1 penalty point)
- Critical: The soda nozzle foundation is dirty. The meat slicer is dirty. (12 penalty points)
2 occurences.
- Critical: The handsink is being used for other purposes. The back handsink is being blocked. (6 penalty points)
Corrected on site.
2 occurences.
- Drain lines are stored on the floor in the back. (1 penalty point)
- The floor is in disrepair in a few areas throughout facility. FRP is unsealing from the wall across from the walk in. (2 penalty points)
2 occurences.
- The floor is dirty behind the ice machine area. (1 penalty point)
- Coving is lacking in the back area. (1 penalty point)
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7/28/2009 | Routine | 68 | Advise & Educate |
- Food handler cards are not available. (1 penalty point)
- 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)
- Critical: The meat slicer is dirty. (6 penalty points)
- Some shelves are dirty in the establishment. (1 penalty point)
- Drain lines are stored on the floor under the 3-compartment sink. (1 penalty point)
- The floor is in disrepair under the equipment. (1 penalty point)
- The floor is very dirty under the 3-compartment sink and behind the ice machine. (1 penalty point)
- Coving is lacking in the back room. (1 penalty point)
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1/21/2009 | Routine | 81 | Advise & Educate |
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