| No violation noted during this evaluation. | 9/3/2015 | Critical Item | 100 | Not Approved |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw meat is being stored above ready to eat food in the reach-in. Raw eggs are being stored above ready to eat food in the 2-door refrigerator. (6 penalty points)
2 occurences.
- Critical: The macaroni and refried beans are being cooled in deep containers. (No more than 4 inches high in the pans) (3 penalty points)
- Critical: The cooked rice is not date marked in the walk-in. (3 penalty points)
- Critical: Food is being stored in a cardboard box. (6 penalty points)
- The hood is not sealed to the wall. (1 penalty point)
- The gasket on the make table is in poor repair. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Clean utensils are being stored in a dirty container. (6 penalty points)
- The shelf above the 3-compartment sink is not clean. (1 penalty point)
- Critical: There is a drinking water faucet on the handwash sink in the front area. The faucet does not reach all compartments on the small 3-compartment sink in the front area. (6 penalty points)
2 occurences.
- The condenser water in the walk-in is draining into a bucket. (1 penalty point)
- The restroom lacks a covered waste receptacle. (1 penalty point)
- The cinderblock wall is not completed sealed to be smooth and easily cleanable. The wooden cabinet behind the soda machine is not smooth, non-absorbent and easily cleanable. (1 penalty point)
2 occurences.
- The light lens are missing in the ceiling in three places. (1 penalty point)
- The baffles in the hoods are not clean. The floor behind the grill and fryer is not clean. (1 penalty point)
2 occurences.
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
9/24/2014 | Followup | 56 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. Employees are eating in food preparation areas. (3 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- A cup is being used as a scoop in the rice container. The scoop handle is touching the food product in the salt and pepper container. (1 penalty point)
2 occurences.
- Critical: The macaroni is not being properly cooled. (3 penalty points)
- Critical: Cut tomatoes are holding at 53 degrees F. in the make table. The pasta is holding temperature of 53 degrees F in the make table. The pico de gallo and the cut lettuce are holding temperature of 53 degrees F. in the make table. The salsa is holding temperature of 48 degrees F. on the salsa bar. (6 penalty points)
4 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)
- Various surfaces are lined with foil. The microwave is sitting on a dirty cloth towel. (1 penalty point)
- The hoods are not sealed to the wall. (1 penalty point)
- The gasket is damaged on the make table. The make table is not holding potentially hazardous food at a safe and accurate temperature. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The ice machine is not clean. Clean utensils are being stored in a dirty container. (6 penalty points)
2 occurences.
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Critical: The faucet leaks on the 3-compartment sink. The faucet does not reach all compartments on the small 3-compartment sink in the waitress station. There a drinking water faucent attached on the handwash sink. (6 penalty points)
3 occurences.
- Walls and ceiling are not finished to be smooth, non-absorbent and easily cleanable. The wooden cabinet behind the soda machine is not smooth, non-absorbent and easily cleanable. (1 penalty point)
2 occurences.
- The diffuser (vent) is falling out of the ceiling. The wall is damaged by the mop sink. The light lens are missing in the ceiling or are in poor repair. The floor is damaged in the walk-in. (1 penalty point)
4 occurences.
- The ceiling vents are not clean. Walls and ceiling are not clean. The wall behind the small cook stove is not clean. The hood baffles are not clean. (1 penalty point)
3 occurences.
- The hand sink is not maintained in a clean condition. (1 penalty point)
|
9/8/2014 | Routine | 49 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper cooling methods for potentially hazardous foods. (3 penalty points)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Pieces of unsealed wood are used to level the microwave. The coving by the grill made of unsealed wood. Duct tape is used to repair a gasket on the left door of the reach in. (1 penalty point)
2 occurences.
- The white chest freezer is not commercial grade. (1 penalty point)
- The ambient air thermometer on the reach in cooler is inaccurate by more than 3 degrees Fahrenheit. (1 penalty point)
- Gaskets are damaged on two refrigerator units. (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)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Various ceiling surfaces are damaged. Various walls are damaged. (1 penalty point)
- Walls are dirty in the grill areas. (1 penalty point)
|
3/22/2013 | Routine | 72 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal food are not separated from food preparation areas. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the reach-in cooler. Raw chicken is stored in contact With vegetables in the walk-in cooler. (6 penalty points)
- 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: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Refried beans are being held out of temperature control at 60 °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. (3 penalty points)
- Linens are being used as a shelf liner. Cardboard is being used as shelf liner. (1 penalty point)
- Sponges are being used to wash dishes. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
- Restrooms lack hand washing signage. (1 penalty point)
- Employee shoes are stored above food. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- The light shields are dripping grease. The wall behind the fire suppression system is dirty. The wan behind the grill is dirty. (1 penalty point)
|
4/12/2012 | Routine | 49 | Advise & Educate |
- An employee is missing a food handlers card. (1 penalty point)
- A food spray bottle is not labeled. (1 penalty point)
- Critical: Some food containers in walkin cooler are not date marked. (6 penalty points)
- Critical: The interior surface of ice machine lid is unclean. (6 penalty points)
|
4/22/2010 | Routine | 86 | Advise & Educate |
- Critical: An employee drink is stored next to ready to eat food items (6 penalty points)
- A food bag is being stored on the floor (1 penalty point)
- Improper cooling method for cooked rice was observed (3 penalty points)
- Critical: A large chicken plastic container is not date marked (6 penalty points)
- A light is not shatter resistant or protected at dry storage room and above reach-in (1 penalty point)
- The floor under the ice machine is unclean (1 penalty point)
|
8/24/2009 | Routine | 82 | Advise & Educate |
- Critical: Bare hand contact with ready to eat food was observed. (6 penalty points)
- Critical: Raw animal product is stored above ready to eat food. (6 penalty points)
- Scoop handles are touching food in various food conatiners. (1 penalty point)
- Thawing methods are incorrect. (1 penalty point)
- Critical: Ready to eat food containers are not date labeled in the walk-in cooler. (6 penalty points)
- Single use items are stored unprotected from contamination. (1 penalty point)
- Critical: The interior surface of the ice machine lid is unclean (at reach-in). The cutting board is unclean. (12 penalty points)
2 occurences.
- The back kitchen door is open to the exterior environment. (1 penalty point)
- The walls at various locations are not smooth and easily cleanable. (1 penalty point)
- Various wall and floor surfaces are dirty. (1 penalty point)
- Coving is missing at various locations. (1 penalty point)
|
10/15/2008 | Routine | 63 | Advise & Educate |
- Edges of shelves in the Silver King Fridge are not sealed. (1 penalty point)
|
2/27/2008 | Followup | 99 | Advise & Educate |
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