- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Meat is being thawed and dishes are being washed in the three compartment sink. (6 penalty points)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Pico de gallo is being held at 49°F in the make table. (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. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Hand sink lacks a splash guard. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent above three compartmwnt sink.. (1 penalty point)
- A refrigerator designed for bottled beverages is being used to store salsa. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Shelving in walk-in cooler is rusted. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Front door is left open. (1 penalty point)
- The floor/wall juncture lacks coving outside walk-in cooler. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Critical: Sterno fuel containers are being stored on top of dry pasta. (6 penalty points)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
|
8/20/2015 | Routine | 30 | Advise & Educate |
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: The pico de gallo and beef is holding at 46 F in the reachin. Chicken is being held at 49°F in the walk in cooler. (6 penalty points)
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. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Single service items are stored in the splash zone of a hand sink. Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
2 occurences.
- Shelving in walk-in cooler is rusted and no longer easily cleanable. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Critical: Three compartment sink hot water does not reach 110F within thirty seconds. (3 penalty points)
- Shelving in walk-in cooler is unclean. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: Dirty utensil is being stored in hand sink. (3 penalty points)
Corrected on site.
- The floor and walls throughout the facility are damaged. (1 penalty point)
- Fan covers in walk-in cooler have an accumulation of dust. (1 penalty point)
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8/1/2014 | Routine | 59 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: The molcajete bowls, the clay cups, and the clay cooking pots are not food safe equipment. Note: This equipment shall be removed from the facility. (6 penalty points)
- The clean plates are not protected from potential contamination from the public. (1 penalty point)
- The shelf in the kitchen is not finished or sealed to be smooth and easily cleanable. (1 penalty point)
- The handsink in the women's restroom is not sealed to the wall. (1 penalty point)
- Critical: The interior of the ice machine is not clean. The area around the soda nozzles is not clean. (6 penalty points)
2 occurences.
- The microwave ovens are not clean. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The ceiling is open structure over food preparation areas. (1 penalty point)
- The front doors are left propped open. (1 penalty point)
- There is no soap at the cookline handsink. (3 penalty points)
- There are missing and damaged floor tiles. There is wall damage in various areas. The shelves are rusted in the walk-in. (1 penalty point)
3 occurences.
- The ceiling and fan covers in the walk-in are not clean. The shelves where the glasses are stored is not clean. (1 penalty point)
2 occurences.
- The hood baffles above the fryer are not clean. (1 penalty point)
- The door on the women's toilet room does not completely close. (1 penalty point)
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10/25/2013 | Routine | 71 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw chicken is stored in contact with ready to eat foods in the reach-in cooler. Raw meat is stored above ready-to-eat foods in the walk-in cooler. Raw shell eggs are stored above ready-to-eat food in the walk-in cooler. (6 penalty points)
Corrected on site.
3 occurences.
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Single service items are not stored to prevent contamination. (1 penalty point)
Corrected on site.
- The restroom hand sink is not sealed to the adjacent wall. (1 penalty point)
- 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. (6 penalty points)
- Bottom shelf in the reach-in cooler is dirty. Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- Hand sink water temperature does not reach 100°F within 30 seconds. (1 penalty point)
Corrected on site.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The floor is dirty in the walk-in cooler. (1 penalty point)
|
6/20/2011 | Routine | 76 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
|
6/20/2011 | Followup | 99 | Approved |
- The certified manager is not registered with the Health Department. (1 penalty point)
- The bare wood on the inside of the door frame of the walk-in is not smooth and easily cleanable. (1 penalty point)
Corrected on site.
- The mop is not hung up to air dry. (1 penalty point)
Corrected on site.
|
8/20/2010 | Followup | 97 | Advise & Educate |
- Critical: Potentially hazardous food held over 24 hours are not being date marked. (6 penalty points)
- The handle of the ice scoop is touching the ice. (1 penalty point)
- Food is being stored ont he floor in the walk-in. (1 penalty point)
- Critical: (1) The salsa is holding temperature of 46 degrees fahrenheit on the prep table. (2) The cooked beef is holding temperature of 62 degrees farenheit. (3) The hot dog and raw beef are holding temperature of 47-49 degrees fahrenheit. (18 penalty points)
3 occurences.
- (1) The prep reach-in is not holding potentially hazardous food at a safe and accurate temperature. (2) The condenser fan is missing the cover in the walk-in. (2 penalty points)
2 occurences.
- The mop sink is disconnected from the sewer. (1 penalty point)
- Critical: A scour pad is stored int he handsink. (3 penalty points)
- Critical: There is no hot water. (3 penalty points)
- The bare wood on the inside door frame of the walk-in is not smooth and easily cleanable. (1 penalty point)
- There is no soap at the handsink. (3 penalty points)
- Purses are being stored with food. (1 penalty point)
- The wall in the women's restroom has paint peeling. (1 penalty point)
- The mop is not being hung up to air dry. (1 penalty point)
- There are cockroaches visible in the restaurant. Note: A pesticide company sprayed for roaches two day prior to this inspection. (1 penalty point)
- Critical: Facility closed due to no hot water and no mop sink. (100 penalty points)
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8/18/2010 | Followup | 0 | Permit Suspension |
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