- Food safety manager certification is expired. (1 penalty point)
- In use knives and scoops are held in ice between uses. (1 penalty point)
- Critical: Fresh salsa is being held at 44 °F in the make table. (6 penalty points)
- The chest freezers in the back storage are not commercial grade. (1 penalty point)
- The chest freezer in the back is repaired with duct tape. (1 penalty point)
- Critical: The underside of the shelf above a preparation table is unclean. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The floor inside the reach in freezer is dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- The ceiling above the bar is not smooth, durable, easily cleanable and non-aborbent. (1 penalty point)
- The light cover in the warewashing area is broken. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- The ceiling and wall above the dish machine are damaged. There are holes in the walls throughout the kitchen. The kitchen floor is damaged . (1 penalty point)
3 occurences.
- There is an accumulation of food and debris behind the chest freezers. There is old food under the rech in coolers. (1 penalty point)
2 occurences.
- Coving behind the cook line has separated from the wall. (1 penalty point)
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1/13/2015 | Routine | 77 | Advise & Educate |
- Critical: Fresh salsa and sour cream are being held at 51 and 55 °F in the make table. (6 penalty points)
- Critical: PHF are being held in refrigeration past the allowed seven day period. (6 penalty points)
- The chest freezers in the back storage are not commercial grade. (1 penalty point)
- The chest freezer in the back storage is damaged and has exposed insulation. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The underside of the shelf above a preparation table is unclean. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler are dirty. Make table cooler gaskets are dirty. The ceiling in the walk in is dirty. (1 penalty point)
3 occurences.
- The ceiling above the bar is not smooth, durable, easily cleanable and non-aborbent. (1 penalty point)
- There are holes in the walls in the kitchen. (1 penalty point)
- There is standing water under the reach in coolers and freezer. The walls are dirty above the back door. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
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2/5/2014 | Routine | 75 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Sour cream is being held at 48 °F in the make table. Cut tomatoes are being held at 45 °F in the make table. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The wood behind the potato slicer is not sealed. (1 penalty point)
- The chest freezers in the back storage are not commercial grade. (1 penalty point)
- The chest freezer in the back storage is damaged and has exposed insulation. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The interior of the bar ice bin is dirty. (6 penalty points)
2 occurences.
- Reach-in cooler gaskets are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Floor surfaces are damaged and no longer sealed. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The back door is propped open. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- There are holes in the ceiling and walls of the back storage. Various walls are damaged. (1 penalty point)
2 occurences.
- Coving is separated from the wall by the walk in cooler. (1 penalty point)
- Nonfunctional equipment is stored on the premises. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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7/9/2013 | Critical Item | 70 | Advise & Educate |
- Critical: An employee washed hands at the dishwasher table using the spray hose. (3 penalty points)
- Food employee is not using hair restraint. (1 penalty point)
- Food is stored in the back electrical room. (1 penalty point)
- Critical: Opened packages of deli meat and egg rolls are not date-marked. (3 penalty points)
- The hand sink next to the ice machine is not sealed to the adjacent wall. (1 penalty point)
- Various equipment handles are in disrepair. (1 penalty point)
- Non-food items are being placed on the cutting boards. (1 penalty point)
Corrected on site.
- Critical: The top interior of the ice machine where the ice falls is unclean. The canopener blade is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
3 occurences.
- Shelving in the bar is dirty. Soda gun holster is unclean. (1 penalty point)
2 occurences.
- Critical: Hand sink is being used for purposes other than hand washing. (3 penalty points)
- The floor is not sealed. The wood backing for the potato cutter above the 3-compartment sink is not sealed. (1 penalty point)
2 occurences.
- There are gaps at the back exterior door. (1 penalty point)
- Hand sink soap dispenser by the ice machine is broken. (3 penalty points)
- Restrooms lack hand washing signage. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dusty around air vents. The floor sink in the bar is extremely dirty. (1 penalty point)
3 occurences.
- The entrance lacks "No Smoking" signage. (1 penalty point)
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2/7/2013 | Routine | 71 | Advise & Educate |
- A current copy of all food handler cards is not on site. Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The filters in the hood are gapped. (1 penalty point)
- Lights above the dishwashing area are not shielded. (1 penalty point)
- There is a light out in the walk in cooler. (1 penalty point)
- The floor in the walk in cooler is no longer sealed. (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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2/9/2012 | Routine | 89 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Severely dented cans are stored with useable food products. (6 penalty points)
- A scoop with no handle is stored in the ranch. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. Pizza utensils are not stored to protect from contamination. The ice scoop is not stored to prevent contamination. (1 penalty point)
3 occurences.
- The reach-in is being repaired with tape. Non-food contact surfaces of equipment are made of unsealed wood, in the bar. (1 penalty point)
2 occurences.
- The drain board is no longer sealed to the wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. Various seals on refrigerator doors are not non-absorbent, and easily cleanable. The freezer in the shed has exposed insulation . (1 penalty point)
3 occurences.
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong.Greater than 200 ppm. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- The back door is propped open. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The floor in the bar is no longer smooth.non-absorbent and easily cleanable. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Various ceiling surfaces are damaged. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. (1 penalty point)
- Not all floor/wall junctures are coved and sealed ,in the bar. Not all floor/wall junctures are coved and sealed,in the kitchen. (1 penalty point)
2 occurences.
- Nonfunctional equipment is stored on the premises. (1 penalty point)
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2/24/2011 | Followup | 72 | Advise & Educate |
- Critical: An employee did not wash their hands after a glove change. (6 penalty points)
- Critical: An employees to-go box with food is stored above cut lemons in the bar reach-in. (6 penalty points)
- Critical: The chilimayo was prepared at home. (6 penalty points)
- Bags of popcorn are stored directly on the floor in the bar. (1 penalty point)
- Critical: The cut tomatoes and various sauces in the make-top are measuring 47 F. (6 penalty points)
- A popcorn machine is stored in the toilet room. (1 penalty point)
- The Blakeslee mixer is being repaired with plastic wrap. (1 penalty point)
- A wall in the bar, behind the ice bin, is bare wood. (1 penalty point)
- The make-top is not holding temperature. (1 penalty point)
- The drainboards in the warewash area are not large enough to accommodate all the dirty dishes. (1 penalty point)
- Sponges are being used at the service sink in the bar. (1 penalty point)
- Various seals on cold holding drawers and the reach-in are in disrepair. (1 penalty point)
- The can opener is in disrepair. (1 penalty point)
- The can opener is dirty. (3 penalty points)
- The inside of the ice machine is dirty. (3 penalty points)
- The inside of the microwave is dirty. (3 penalty points)
- The bottom of various freezers are dirty. (1 penalty point)
- Critical: The hand sink has lettuce and other food particles in the bottom which is not allowing the sink to drain properly. (3 penalty points)
- There are no paper towels at the hand sink in the toilet room. (3 penalty points)
- Clean dishes are being stored in the backroom that has an open to structure ceiling. (1 penalty point)
- The light intensity in the food prep/grill area is less than 50-foot candles. (1 penalty point)
- Various drain lines in the bar are stored on the ground. (1 penalty point)
- The floor behind equipment is dirty and in disrepair. (1 penalty point)
- Various floors are in disrepair. Various walls are in disrepair. (1 penalty point)
- Various areas of the ceiling are dirty. (1 penalty point)
- The floors in the bar are very dirty. (1 penalty point)
- The bathroom door is propped open. (1 penalty point)
- Various floor/wall junctions have coving that are in disrepair. (1 penalty point)
- Critical: Not all chemicals are labeled with their common name. (6 penalty points)
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2/14/2011 | Routine | 36 | Advise & Educate |
- A couple of food handler cards have expired. (1 penalty point)
- The chest freezers in the shed have exposed insulation and are not commercial grade. (New freezers are on order,) (1 penalty point)
- Various door and drawer handles of reach in coolers are damaged. (1 penalty point)
- The dumpster is located on dirt and grass. (1 penalty point)
- A light bulb in the walk in cooler lacks protective shielding. (1 penalty point)
- The drop ceiling in dry storage is under repair. (All food and equipment has been removed from the area. The walk in cooler floor is damaged. (New paint was purchased.) (2 penalty points)
2 occurences.
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1/15/2010 | Followup | 93 | Advise & Educate |
- Various food handler cards have expired. (1 penalty point)
- There is no registered certified manager. (1 penalty point)
- Critical: A personal drink is on the food prep table. (6 penalty points)
- The ice scoop is stored on old aluminum foil that is taped to the ice machine. (1 penalty point)
- Various wet rags are not stored in a sanitizer solution bucket. (1 penalty point)
- The pork is thawing in the sink in standing water. (1 penalty point)
- Critical: Salsa is held at 45° F. Cut tomatoes, raw beef, and raw chickenare held at 53-58° F in the sandwich reach in cooler and make top. Egg rolls, deli meat, and chicken wings in the walk in cooler are held at 45-49° F. (12 penalty points)
2 occurences.
- Critical: Falafel is date marked 1/2/10 and has exceeded the seven day time limit. (6 penalty points)
- To go containers are not stored inverted on the top shelf. (1 penalty point)
- The walk in cooler lacks an in unit thermometer. (1 penalty point)
- The sandwich reach in cooler and make top unit lack the capacity to maintain potentially hazardous foods at 41° F or below. The walk in cooler lacks the capacity to maintain potentially hazardous foods at 41° F or below. (2 penalty points)
2 occurences.
- There are no sanitizer test strips. (1 penalty point)
- The chest freezers in the back shedare not approved for commercial use and insulation is exposed. (1 penalty point)
- Various door and drawer handles of reach in coolers are damaged. Various reach in cooler door gaskets are damaged. (2 penalty points)
2 occurences.
- Dishwasher racks are dirty. (3 penalty points)
- Critical: The can opener and housing is dirty. (6 penalty points)
- Critical: The top of the pizza oven is dirty and pizza spatulas and pizza spatulas are stored there. (6 penalty points)
- The exterior of the flour bin is dirty. Various carts are dirty. The interior of the two door reach in freezer is dirty. (3 penalty points)
3 occurences.
- The dumpster is located on dirt and grass. (1 penalty point)
- The dumpster lids are open. (1 penalty point)
- The ground around the dumpster is dirty. (1 penalty point)
- Lights in the walk in cooler lack protective shielding. (1 penalty point)
- The back door is open. (1 penalty point)
- The ceiling above the three compartment sink is in disrepair. The employee restroom is in disrepair. The drop ceiling in dry storage is not finished. The walk in cooler floor is damaged. The soap dispenser at the bar handsink is in disrepair. (3 penalty points)
5 occurences.
- Various shelving is dirty. The floor is dirty under various kitchen equipment. Various walls are dirty. The floor under various bar equipment is dirty. The bar floor sink is dirty. (3 penalty points)
5 occurences.
- Critical: There are roaches in the kitchen. (3 penalty points)
- Critical: A chemical spray bottle is not labeled. (6 penalty points)
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1/14/2010 | Routine | 25 | Permit Suspension |
- An employee is missing a food handler card. (1 penalty point)
- The ice scoop is stored on a dirty surface. (1 penalty point)
Corrected on site.
- Critical: Deli meats in the walk in cooler lack date marking. (6 penalty points)
- Critical: The popcorn machine door is repaired with tape. The chest freezer in the shed is damaged with exposed insulation. (6 penalty points)
2 occurences.
- The chest freezers in the shed are not NSF or ANSI certified for commercial use. (1 penalty point)
- Pressurized tanks are unrestrained. (1 penalty point)
- The kitchen handsink is not sealed to the adjacent wall. (1 penalty point)
- The soap dispenser is not properlyy mounted to the wall and is unable to be used properly and easily. (1 penalty point)
- The popcorn machine door is damaged. Tape is used to repair the reach in cooler condenser cover. Various reach in cooler door gaskets are damaged. A reach in cooler door interior is coming apart. (3 penalty points)
4 occurences.
- Critical: Clean glassware is stored on a dirty shelf and dirty mats. (6 penalty points)
- The bar display cooler door grooves are dirty. Various reach in coolers are dirty on the interior and the reach in freezer has ice build-up. (2 penalty points)
2 occurences.
- The dumpster lid is missing. (1 penalty point)
- The ceiling repairs are not finished to be smooth and nonabsorbent. (1 penalty point)
- The bar floor is dirty under equipment. Various counter edges are damaged. Various floor sinks are dirty. The men's restroom counters are damaged. Walls in the men's restrooms are damaged. The walk in cooler floor is damaged. (3 penalty points)
6 occurences.
- Various bar shelves are dirty. Hood filters are dirty. The walk in cooler floor is dirty. (3 penalty points)
3 occurences.
- Various coving is damaged or missing. (1 penalty point)
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5/6/2009 | Routine | 62 | Advise & Educate |
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