- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Patties of cooked sausage,cooked earlier today, are found tightly wrapped at 85 F and bacon cooked earlier today is found in a container approximately 12 inches deep at 50 F, in a reach-in, providing examples of improper cooling methodology. (3 penalty points)
2 occurences.
- Exterior surfaces of reach-in, including door handle are not clean. (1 penalty point)
- Critical: Valves are installed downstream of a non-continuous pressure vaccum breaker valve at mop sink. (6 penalty points)
- Critical: Spatula is stored in handsink. (3 penalty points)
Corrected on site.
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11/5/2015 | Routine | 86 | Advise & Educate |
- The certified manager registration with SLCoHD has expired. Please complete registration within 7 business days. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution in the vegetable preparation table. The sanitizer bucket for use was not within a reasonable distance. (1 penalty point)
- Critical: Cut tomates and cooked chicken are being held at 45 °F in the walk in cooler. (6 penalty points)
Corrected on site.
- Square lemonade containers and other stackable food equipment are not being air dried before being nested together. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Corrected on site.
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The seal for the hand sink next to the chicken prep area has broken away due to play in sink attachement to wall. (1 penalty point)
- Critical: Interior surfaces of a reach in cooler are unclean. Interior of ice machine is dirty with accumulations of mold. (6 penalty points)
2 occurences.
- Reach-in cooler/walk-in cooler handles are dirty. Fan covers in the walk-in cooler and freezer are dirty. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Food debris in hand sink next to prep table, and strawberry syrup gun left in front hand sink. (3 penalty points)
2 occurences.
- Dumpster lid is broken off on cardboard receptacle. Dumster lids are left open. (1 penalty point)
2 occurences.
- The dumpster area is not maintained clean. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Metal flashing under the preparation sink is broken off, exposing tiles and grout is being washed away. (1 penalty point)
- The mop is not hung to air dry, and there is no place for the mop to be hung up indoors. (1 penalty point)
- The handsink next to the chicken prep table is contaminated with flour and chicken. (This is mainly a problem due to proximity/no shield between areas). (1 penalty point)
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1/22/2015 | Routine | 72 | Advise & Educate |
- Critical: Employees personal lunch is not separated from food in walk-in refrigerator . (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Ceiling vent cover is missing above make table. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Reach-in cooler handles and gaskets are dirty. (1 penalty point)
- Clothes are not being laundered enough to prevent contamination. (1 penalty point)
- Employee personal items are being stored on food prep table. (1 penalty point)
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1/8/2014 | Routine | 85 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. The hand sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Gaskets are damaged on a refrigerator unit. (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 and has mold growth. (6 penalty points)
- Reach-in cooler handles are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- The floor in the walk -in freezer has accumulated food debris. (1 penalty point)
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1/10/2013 | Routine | 85 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Containers of food in a reach-in unit are not covered to protect them from contamination. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cold holding units behind the service counter lack internal ambient thermometers. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Fan covers in the walk-in freezer are dirty. (1 penalty point)
- Critical: The hand sink is blocked by a garbage can. (3 penalty points)
- There is no hand washing sign at the hand sink behind the service counter. (1 penalty point)
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1/24/2012 | Routine | 90 | Advise & Educate |
- the copy of the permit has expired. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: tomatoes are being held out of temperature control at 59 °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. (6 penalty points)
- The door in a reach in cooler is in disrepair. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Interior of ice machine is unclean. (3 penalty points)
- Critical: Shelves are dirty above the food prep area. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Various small holes on the wall. (1 penalty point)
- The floor is dirty beneath front Counter. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Critical: Chemicals are stored next to food. (6 penalty points)
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6/9/2011 | Routine | 55 | Advise & Educate |
- 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. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of raw chicken is being stored on the floor. (1 penalty point)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
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10/27/2010 | Routine | 93 | 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)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Milkis being held at 49 °F in a reach in cooler. (6 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- the exterior of the ice machine is unclean. The exterior of the reach in fridges are unclean. The interiors of the reach in fridges are unclean. (1 penalty point)
3 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Hand sinks in the Service area lack hand washing signage. Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
2 occurences.
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6/21/2010 | Routine | 85 | Advise & Educate |
- The handles of tongs are stored in contact with food in the server area. (1 penalty point)
- A pile of dirty wiping cloths are stored under the ice machine. (1 penalty point)
- Moldy fruit is being held in the walk-in cooler. (3 penalty points)
- Critical: The cut tomatoes are held at 49° F. on ice. (6 penalty points)
- The lids for the fryers are stored on the floor. (1 penalty point)
- There is insufficient drain board space for dirty dishes on the 3 compartment sink. (1 penalty point)
- The caulking in between stationary equipment has receded and food debris has accumulated on a prep suface. (1 penalty point)
- Critical: (1) A pan is stored away dirty including several metal food containers. (2) The interior of the ice bins are dirty. (12 penalty points)
2 occurences.
- The lights in the storage area are unshielded. (1 penalty point)
- Paint cans are stored in the food storage area. (3 penalty points)
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12/11/2009 | Routine | 70 | Advise & Educate |
- A box of lemons is stored on the floor. (1 penalty point)
- A cutting board is being used on top of a trash can. (3 penalty points)
- Critical: Tomatoes on the prep table are held at 57° F. (6 penalty points)
- CO2 tanks are not being restrained. (1 penalty point)
- Food equipment is being cleaned at the mop sink. (1 penalty point)
- There is not sufficient drainboard space to accommodate dirty equipment. (1 penalty point)
- The hand contact surfaces on various equipment is unclean. (handles, lids, etc.) (1 penalty point)
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5/1/2009 | Routine | 86 | Advise & Educate |
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