- The upstairs kitchen does not have a thermometer. (1 penalty point)
- Critical: Not all cold holding units have an ambient air thermomer. (3 penalty points)
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- The exterior of the ice machine is dusty/dirty. (1 penalty point)
- Paper towels are provided at the prep sink in the main kitchen. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
|
1/13/2015 | Routine | 82 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Rice scoops are stored in standing water. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
Corrected on site.
- Critical: There is no mop sink on-site. (6 penalty points)
|
1/14/2014 | Routine | 82 | Advise & Educate |
- Critical: An employee sprayed her hands off with the spray nozzle and wiped her hands on her apron. (3 penalty points)
Corrected on site.
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. Tongs with pieces of raw chicken are stored on a food prep counter next to clean dishes. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. The hand sink is blocked. (3 penalty points)
Corrected on site.
|
10/23/2012 | Routine | 79 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Employees are eating in food preparation areas. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- A scoop with no handle is used in the rice. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- A cutting board is scored. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: A knive was used to cut chicken then used to cut beef. (6 penalty points)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
- Various ceiling tiles are missing. (1 penalty point)
|
6/6/2011 | Routine | 73 | Advise & Educate |
- Unable to view all employees food handlers card. (1 penalty point)
- Critical: Employees personal food is not separated from food preparation areas. (6 penalty points)
- Critical: Raw eggs are stored on-top of lettuce. (6 penalty points)
Corrected on site.
- Not all containers are labeled with their common name. (1 penalty point)
2 occurences.
- The miso soup with tofu is measuring 124 F. The soup was not cooled within required time frames. (3 penalty points)
- Sheet pans ave stored wet. (1 penalty point)
- A* shelf leg is being repaired with a plastic bag. (1 penalty point)
- Critical: The inside of the ice bin in the bar is dirty. (6 penalty points)
Corrected on site.
- The vents in the Walk-in are dirty. (1 penalty point)
- Critical: A towel is stored in the hand sink. (3 penalty points)
Corrected on site.
- There is a hole in the ceiling in dry storage. A ceiling tile is missing over a food prep area. There is a hole in the wall next to the ice machine. (1 penalty point)
3 occurences.
|
1/28/2011 | Routine | 70 | Advise & Educate |
- Critical: Raw beef is stored on-top of salad dressing. (3 penalty points)
Corrected on site.
- The thermometer in the walk-in is not accurate. (1 penalty point)
- The ice bin is dirty. (3 penalty points)
- Critical: An employee is washing a dish in the hand-sink. (3 penalty points)
|
5/6/2010 | Routine | 90 | Advise & Educate |
- Servsafe manager is not registered with SLVHD. (1 penalty point)
- Critical: Pans with raw steak are stored on top of clean drinking glasses. (3 penalty points)
Corrected on site.
|
1/27/2010 | Routine | 96 | |
| No violation noted during this evaluation. | 1/8/2010 | Critical Item | 100 | Advise & Educate |
- Servsafe manager is expired. (1 penalty point)
- Employee washing hands in 3-compartment sink. (3 penalty points)
- Critical: The chicken and the beef in the reach-in are measuring 45 F. (6 penalty points)
- The inside of various ice machines are dirty. (3 penalty points)
|
11/17/2009 | Routine | 87 | Advise & Educate |
- Some food handler cards are expired. (1 penalty point)
- Unable to view servsafe manger registered with SLVHD. (1 penalty point)
- A wiping cloth with no measurable amount of sanitizer is being stored in/on the sake machine. (1 penalty point)
Corrected on site.
- Critical: The inside panels of the ice machine in the bar are dirty. (6 penalty points)
- The lid to the ice machine is dirty in the main kitchen. (1 penalty point)
Corrected on site.
- The wall in the bar behind the sake machine is in disrepair. (1 penalty point)
- Various walls are dirty. (1 penalty point)
Corrected on site.
|
5/13/2009 | Routine | 88 | Advise & Educate |
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