- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Employees are placing lemon wedges on drinks with bare hands. (6 penalty points)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Salsa is being held at 44°F in the walk in cooler. (6 penalty points)
Corrected on site.
- Critical: Not all 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)
- Bar hand sink is missing side splash guard. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
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2/19/2015 | Routine | 75 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
Corrected on site.
- Food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Sliced tomato is being held at 47 °F in the make table. (6 penalty points)
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the glass washer. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The canopener blade is unclean to sight and touch. The top interior of the ice machine is unclean. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: The handsink in the back room is not easily accessible to the cook line. (6 penalty points)
- There is no easily cleanable surface above the bar. (1 penalty point)
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6/27/2014 | Routine | 65 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
2 occurences.
- Critical: 1/2 and 1/2 is being held at 53 °F in a reach in cooler. (6 penalty points)
- Cardboard is being used as shelf liner. (1 penalty point)
- The Danby fridges not durable for commercial use. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Soda compressors in bar are unclean. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the food preparation area. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent in kitchen and bar. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
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6/3/2013 | Routine | 67 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employee food stored above food served to customers. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. The cord to the berg is in contact with culinary ice. (1 penalty point)
2 occurences.
- 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: Various items in the cold drawer under the grill measured 49° F -51° F Taco meat and the Cajun chicken are being held at 45 °F in the walk in cooler. (6 penalty points)
2 occurences.
- The Danby refrigerator is not durable to withstand commercial use. (1 penalty point)
- Critical: The cold drawer under the grill is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Gaskets are damaged on the Dandby refrigerator. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning in the bar. (1 penalty point)
- The ceiling is dirty in various areas. The large beam in the kitchen area is heavily laden with dust. (1 penalty point)
2 occurences.
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3/22/2012 | Routine | 69 | Advise & Educate |
- Some foods are being stored on the floor in the walk in fridge. (1 penalty point)
- Dessert fridge in back lacks an ambient air thermometer. (1 penalty point)
- Facility lacks chorine and quat test kits. (1 penalty point)
- Bottom shelf of 3 door True freezer noted soiled. (1 penalty point)
- Ceiling above bar is not finished to be smooth, easily cleanable, and non-absorbent (1 penalty point)
- Some area of flooring beneathe bar equipment noted soiled. (1 penalty point)
- Critical: Containers of quat sanitizer solution are not labeled. (6 penalty points)
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12/2/2010 | Routine | 88 | Advise & Educate |
- Critical: Food service worker failed to wash their hands prior to putting on a new pair of gloves to work with food. (6 penalty points)
- Between use knife is stored between cold prep tables in a difficult to clean area. (1 penalty point)
- Cookline cold prep table fridge lacks an ambient air thermometer. (1 penalty point)
- Some wire rack shelving in dry storage area is soiled. (1 penalty point)
- Light intensity in walk in fridge is less than 10 footcandles. (1 penalty point)
- Various areas of wall(s) and ceiling noted soiled. (1 penalty point)
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5/13/2010 | Routine | 89 | Advise & Educate |
- Critical: An employee was observed eating in the kitchen. (6 penalty points)
- Between use knives are stored in a difficult to clean area (between maketable fridges and prep tables). (1 penalty point)
Corrected on site.
- Handle to scoop is in contact with the kidney beans. (1 penalty point)
Corrected on site.
- A tray of cooked grilled chicken pieces is being stored on top of an open garbage can in the kitchen. (1 penalty point)
Corrected on site.
- A container of crawfish tail meat is stored on the floor in the walk in fridge. (1 penalty point)
- Critical: Cooked rice in rice cooker noted at 114*F. (6 penalty points)
- Small Danby fridge lacks an ambient air thermometer. (1 penalty point)
- Dry storage wire rack shelving is soiled. Bottom shelf in the True freezer is soiled. (2 penalty points)
2 occurences.
- Some areas of kitchen ceiling noted soiled. (1 penalty point)
- Critical: A chemical stored in a spray bottle is not properly labeled. (6 penalty points)
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10/14/2009 | Routine | 74 | Advise & Educate |
- Critical: Cook did not wash their hands between handling raw hamburger patty and putting on a new pair of gloves. (6 penalty points)
- Critical: Observed cook handling ready to eat foods with their bare hands. (6 penalty points)
- Critical: A container of raw tuna in the walk in fridge is stored above ready to eat food. (6 penalty points)
Corrected on site.
- Between use knife is stored between prep table and prep shelf in a difficult to clean area. (1 penalty point)
Corrected on site.
- Handle to scoop is in contact with beans stored in the cold drawer. (1 penalty point)
- The hand sink is not properly sealed to the wall. (1 penalty point)
- Critical: The garbage can is stored in front of the hand sink. (3 penalty points)
Corrected on site.
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3/19/2009 | Routine | 76 | Advise & Educate |
- Critical: An open employee drink is stored in the kitchen. (6 penalty points)
Corrected on site.
- Between use knives are stored in areas difficult to clean.(between prep tables) (1 penalty point)
Corrected on site.
- Critical: Cooked soup and deli meat stored in walk in fridge noted between 46 and 47*f. (6 penalty points)
- Ambient air thermometer to walk in fridge is not accurate to +/- 3*f. (1 penalty point)
- The hand sink is not properly sealed to the wall. (1 penalty point)
- Critical: Bottom shelf in small Sanyo fridge is soiled. (6 penalty points)
- Critical: Chemical dispenser backflow device at the mop sink is not approved for use in the state of Utah. (3 penalty points)
- Critical: A hose bibb vacuum breaker is not installed on the Y valve between the hose bibb and the hose that has the spray gun on the end. (3 penalty points)
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9/29/2008 | Routine | 73 | Advise & Educate |
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