- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Critical: Employee food is stored above food served to the public in the walk-in cooler. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- White powdered food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food in the walk-in freezer is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: The interior of an ice bin is dirty. (6 penalty points)
- There is a gap at the bottom of the exterior door, near the mop sink. (1 penalty point)
- The wall is damaged surrounding the mop sink. (1 penalty point)
- The front of the ice machine is dusty. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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6/9/2015 | Routine | 68 | Advise & Educate |
- Cabinetry is not smooth, easily cleanable and non-absorbent under the soda dispensers in the front preparation area. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- There is a gap at the bottom of the exterior door, in the back near the mop sink. (1 penalty point)
- The wall near the mop sink is in disrepair, and is no longer non-absorbent and easily cleanable. One ceiling tile in the front preparation area is in disrepair. (1 penalty point)
2 occurences.
- The floor sink beneath the 3-compartment sink is dirty. (1 penalty point)
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8/4/2014 | Routine | 95 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- A container filled with a white powdered food substance is not labeled with the name of the product. Food containers are not labeled with the common name of the food in the grilling area. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked in the walk-in cooler. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent in the front preparation area under the ice bin, and is in disrepair. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean with deposits of pink slime mold. The interior of the ice bin is dirty in the front preparation area. (6 penalty points)
3 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- A pipe is leaking under the ice machine, in the back area near the mop sink. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Ceiling tiles are damaged in the front preparation area. The walls surrounding the mop sink are in disrepair, and are no longer non-absorbent and easily cleanable. (1 penalty point)
2 occurences.
- The floor is dirty in the walk-in cooler. The floor is dirty beneath cooking equipment. The floor sink beneath the 3-compartment sink is dirty. The ceiling vents are dirty above the ice machine. (1 penalty point)
4 occurences.
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7/30/2014 | Followup | 78 | Advise & Educate |
- Not all food employees have a current food handler card. Two employees have efood handler trainings which are not approved. (1 penalty point)
- Critical: An employee did not wash hands between emptying towels from washer and dryer, then working with the grill. (6 penalty points)
- Critical: Employee beverages are stored above food in the walk-in. Employee beverages are stored on the food preparation table. (3 penalty points)
2 occurences.
- Food in the walk-in cooler is not covered to prevent contamination. Food stored in cardboard boxes on the floor in the walk-in. (1 penalty point)
2 occurences.
- Food containers are not being air dried in the warewashing area. (1 penalty point)
- Food containers are not stored 6 inches off the ground on the shelving. Single service spoons are not stored inverted. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Shelving is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Shelving in the storage area is bowed and in disrepair. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The thermometer in the walk-in is not functional. (1 penalty point)
- Critical: Bins used to stored food containers are soiled. (6 penalty points)
- Critical: Racks used to stored food containers and equipment are dirty and dusty. (6 penalty points)
- A mustard dispenser was not properly washed, rinsed, and sanitized. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: The hand sink was used to fill a sanitizer bucket. Employee washed off dirty dishes and then put clean dishes away without changing gloves. (3 penalty points)
2 occurences.
- Dumpster lids are left open. (1 penalty point)
- The dumpster area is not maintained clean. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- The handsink piping is going into the wall which is not sealed. Walls near the mop sink and ice machine are missing panels. The shelving under the soda dispenser is no longer cleanable, and in disrepair. (1 penalty point)
3 occurences.
- The floor under the storage shelving is dirty. The floor under the frying equipment is dirty. Floor drains in the warewashing area are dirty. The walls in the front food preparation area are dusty. The vents in the front preparation area are dusty. (1 penalty point)
5 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: Windex is stored above food containers. (3 penalty points)
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7/23/2014 | Routine | 53 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
Corrected on site.
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employee lunches and drinks are stored above food in the walk-in. (3 penalty points)
- Food employees are not using hair restraints. (1 penalty point)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Tomato sauce and cheese are being held at 50 degrees F in the cooler. (6 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Gaskets are dirty on the true cooler. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
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7/9/2012 | Routine | 70 | 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)
Corrected on site.
- 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)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- An area of the warewash board is not sealed to the back wall. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Gaskets to the reach-in fridges are dirty with old food debris. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
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6/3/2011 | Routine | 71 | Advise & Educate |
- Critical: Employee belongings and drink are stored above and next to food. (6 penalty points)
- Critical: Various foods held longer than 24 hours in the reach-in fridge are not date marked with the date of opening or preparation. (6 penalty points)
- Cleaned dishware are stored/stacked wet. (1 penalty point)
- The cutting board for the hamburger make line is scored and pitted. (1 penalty point)
- There are various holes in the ceiling and walls. (1 penalty point)
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6/14/2010 | Routine | 85 | Advise & Educate |
- The ice scoop handle is in contact with the ice. (1 penalty point)
- Food is stored on the floor in the walk in freezer. (1 penalty point)
- Critical: The miniburgers and chicken nuggets are being held from 100-127 F under the heat lamp. (6 penalty points)
Corrected on site.
- CO2 tanks are not restrained. (1 penalty point)
- The employee restroom door is not self closing. (1 penalty point)
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8/28/2009 | Routine | 90 | Advise & Educate |
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