- Critical: Raw shrimp is being held at 49°F in a reach in cooler. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- There is a gap in the vent hood screens above oven. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Shelving near walk-in cooler is dirty. (1 penalty point)
- Floor in walk-in freezer is dirty. (1 penalty point)
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5/18/2015 | Routine | 77 | Advise & Educate |
- Not all food employees have a current food handler card. E-food handlers is not acceptable. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Raw chicken is being held at 52°F in the make table. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- The filters in the hood are gapped. The drawer on the Delfield cooler unit does not close properly. (1 penalty point)
2 occurences.
- Critical: The interior of a microwave is unclean. The interior of the ice machine is unclean. The interior of the ice bin is dirty. (6 penalty points)
3 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various walls are damaged. (1 penalty point)
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9/29/2014 | Routine | 77 | Advise & Educate |
- 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.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food in the reach-in freezer is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Pico salsa is being held at 46°F in the make table. (6 penalty points)
Corrected on site.
- Cold holding unit lacks an internal ambient thermometer. (Kairak reach in) (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The paper towel dispenser in the bar area is repaired with tape. The door on the Kairak reach in cooler does not close properly. The filters are gapped in the ventilation hood above the oven. The can opener blade is not sharp enough to prevent creation of metal fragments. Gaskets are damaged on a refrigerator unit. (Delfield) (1 penalty point)
5 occurences.
- Critical: The interior of the ice bin is dirty. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Critical: The four faucet hand washing sink contains ice and food debris. A single service item is in the hand washing sink basin. (3 penalty points)
Corrected on site.
2 occurences.
- A pipe is leaking on the warewashing drainboards. (1 penalty point)
- Walls are dirty above preparation areas. (1 penalty point)
- Employee personal items are not stored separately from food and equipment. (purse) (1 penalty point)
Corrected on site.
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12/17/2013 | Routine | 73 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (oil) (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- 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)
Corrected on site.
- Critical: The interior of the ice machine is unclean. The interior of the ice bin is dirty. (12 penalty points)
2 occurences.
- Shelves in the cook line are dirty. Exterior surfaces of cooking equipment are dirty. (2 penalty points)
2 occurences.
- Critical: There is no hand sink convenient and accessible to the bar warewashing area. (6 penalty points)
- Critical: The hand sink is blocked by used paper towel. (3 penalty points)
Corrected on site.
- Walls are dirty in various areas. (1 penalty point)
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6/11/2013 | Routine | 71 | Advise & Educate |
- The hand sink is no longer sealed to the wall. The hoods are not completety sealed to the wall. The sink is not sealed to the wall in the women's restroom. (1 penalty point)
3 occurences.
- Plastic bins holding cups of nuts and single service items are not clean. (1 penalty point)
- Critical: The can opener is not clean. (6 penalty points)
- Shelves are not clean on the pass through. (1 penalty point)
- Critical: There is no water at one of the hand sinks in the prep area. (6 penalty points)
- Critical: There is food product in the hand sink. (3 penalty points)
- Critical: The faucet leaks on the bar 4-compartment sink. (6 penalty points)
- Critical: There is no hand wash sink in the bar area when bar glasses are washed, rinsed and sanitize. (3 penalty points)
- There is a gap in the hood. (1 penalty point)
- The hood baffles are not clean. The fan covers are not clean in the beer cooler and the walk-in. The walls and floors are not clean under the equipment. The ceiling vent in the kitchen is dusty. Several floor sinks are not clean. (1 penalty point)
5 occurences.
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2/6/2013 | Routine | 71 | Advise & Educate |
- 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)
- 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)
- Critical: Deli meat is being held at 50 °F in the make table. Cut lettuce is being held at 55 °F in the salad cooler. Salsa is being held at 44 °F in a reach in cooler. (6 penalty points)
3 occurences.
- The shelf in the freezer is in disrepair so the food is not stored 6 inches above the ground. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. The drying shelves are dirty. Mold is growing in the soda gun spigot. (6 penalty points)
4 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The chemical dispensers at the mop sink are not A112 certified. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- The ceiling is dirty in various areas. The floor sink is dirty. (1 penalty point)
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7/11/2012 | Routine | 79 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice bin is dirty. (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)
- Critical: The backflow preventer at the mop sink is not A112 certified. (6 penalty points)
- Employee coat was stored on top of canned food. (1 penalty point)
Corrected on site.
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3/30/2012 | Routine | 78 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- a container of mustard is Stored in contact with lettuce in a cold holding unit. (1 penalty point)
- The bottom shelf in the walk in freezer is broken. The food stored on this shelf is no longer six inches off the floor. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Critical: The chemicals on the mop sink lack an A 1.12 certification sticker to verify air gap in device (6 penalty points)
- An employee coat is left on a food prep surface (1 penalty point)
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11/23/2011 | Routine | 83 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- 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)
- Critical: Employee Jacket is stored on top of microwave which is directly above a food prep area Employees personal beverages are not separated from food preparation areas. Employee gum and drink in bar food prep area. (6 penalty points)
2 occurences.
- Critical: Employees are handling ready to eat foods with bare hands. (6 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. (1 penalty point)
- Critical: Turkey is being held at 47 °F in a pull out cooler. Coleslaw is being held at 55 °F in the make table. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- Gaskets are damaged on a reach in refrigerator unit. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Critical: The interior of the various ice machines are unclean. (6 penalty points)
- The interior of the microwave is unclean. (3 penalty points)
- The walls and carts are dirty. (1 penalty point)
- The back hand sink faucet is leaking. The large hand sink is leaking. (1 penalty point)
- one of the lights above a food prep area has burnt out. (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- water is pooling on the floor in various areas of the kitchen (1 penalty point)
- Ceiling air vents in the walk in are dusty. (1 penalty point)
- The establishment lacks a no smoking sign. (1 penalty point)
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2/22/2011 | Routine | 47 | Advise & Educate |
- The in-house training letter from SLVHD has expired. (1 penalty point)
- Critical: Employee is handling ready to eat food with bare hand contact. (6 penalty points)
- Containers on the cookline are not labeled. (1 penalty point)
- Containers are stacked wet and unable to air dry. (1 penalty point)
- The knife rack is not clean. (3 penalty points)
- Critical: (1) Knives are stored away dirty. (2) The ice machine is not clean on the interior top. (6 penalty points)
- The taco prep has ice build-up on the interior. (1 penalty point)
- The faucet leaks on the hand sink. (1 penalty point)
- The ceiling vent is missing. (1 penalty point)
- The floor behind the cookline stove and under the corner hot holding unit is not clean. (1 penalty point)
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3/29/2010 | Routine | 78 | Advise & Educate |
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