- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: The cooked potatoes are measruing 70 degrees. The cheese is measuring 50 degrees. (6 penalty points)
Corrected on site.
2 occurences.
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
|
2/11/2015 | Routine | 82 | Advise & Educate |
- Not all employees have a valid food handlers card. (1 penalty point)
- Critical: The person in charge is unable to demonstrate knowledge of required cooking temperatures and times for meat, poultry, eggs and fish. (3 penalty points)
Corrected on site.
- Critical: A wet paper towel is hung over the walk-in door handle. (6 penalty points)
Corrected on site.
- The spray nozzle has a plastic glove tied around it. (1 penalty point)
Corrected on site.
- The can opener is in disrepair. (1 penalty point)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
Corrected on site.
- Critical: Boiled eggs are being rinsed with water from the handwashing sink. (3 penalty points)
Corrected on site.
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
|
2/6/2014 | Routine | 81 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- 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)
Corrected on site.
- Critical: The sausage gravey on the counter top is measuring 97 F. (6 penalty points)
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. (3 penalty points)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: The handsink was used to wash off an thermometer. (3 penalty points)
Corrected on site.
- An employee wallet is stored in a frying pan. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
10/25/2012 | Routine | 63 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: The Reddi Wip is measuring 67F on the counter. (6 penalty points)
- Critical: The cooked cut sausage is measuring 117 F on the counter. (6 penalty points)
Corrected on site.
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- The metal bars around the mixer is dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: The hand sink is blocked ,by a garbage can. (3 penalty points)
Corrected on site.
- The hand sink is not maintained in a clean condition. (1 penalty point)
|
10/3/2011 | Routine | 61 | Advise & Educate |
- Critical: A guest beverage is stored above other food in the reach-in. (6 penalty points)
Corrected on site.
- Not all containers are labeled with their common name. (1 penalty point)
- Critical: The cut cantaloupe is measuring 47 F. (6 penalty points)
- Critical: The cooked and then cooled pasta dated 12/31 is measuring 45 F. Note: The PIC discarded the pasta. (6 penalty points)
Corrected on site.
- Critical: The consumer advisory is lacking as asterisk. (3 penalty points)
- The inside of the ice machine is dirty. (3 penalty points)
|
1/4/2011 | Routine | 75 | Advise & Educate |
- Critical: Employee beverage is stored on shelf above sanitizing sinks with clean kitchenware. (6 penalty points)
- Critical: Raw meat stored in contact with RTE meats and vegetables in teh walk-in. (6 penalty points)
- Handle scoop is stored in contact with rice in dry storage. (1 penalty point)
- Critical: Foods of animal origin that may be under cooked to order are not asteriscke or marked on teh menu. (6 penalty points)
- CO2 tanks are not all restrained. (1 penalty point)
- Critical: Meat slicer is dirty to sight and touch. (6 penalty points)
- Critical: Spray nozzle falls below teh flood rim in teh warewash area. (3 penalty points)
- utility lines from soda machines are on teh floor. (1 penalty point)
- Critical: Can of sterno stored on food prep table next to single service itmes and stainless steel cleaner and above RTE foods in teh dry storage area. (6 penalty points)
|
4/26/2010 | Routine | 64 | Advise & Educate |
- Critical: The cut melon is measuring 47 F. (6 penalty points)
- Critical: The consumer advisory is not on dinner menu. On the breakfast menu, foods of animal orgin that may be undercooked to order are not asterisked or marked on the menu. (6 penalty points)
- The beverage nozzles are dirty. (3 penalty points)
- The slicer is dirty. (3 penalty points)
- The mixer is dirty. (1 penalty point)
- Inside various are drawer is dirty. (1 penalty point)
|
2/4/2010 | Routine | 80 | Advise & Educate |
- Unable to view all food handlers cards. (1 penalty point)
- Critical: An employee is eating in the kitchen. (6 penalty points)
- The co2 tanks are not secured. (1 penalty point)
- The inside of the ice machine has yellow mold. (3 penalty points)
|
10/27/2009 | Routine | 89 | Advise & Educate |
- The servsafe manager is not registered with SLVHD. (1 penalty point)
- The ice scoop handle is touching the ice. (1 penalty point)
- The tide and downey are being stored above beverages in dry storage room. (1 penalty point)
- Critical: The lid to the ice machine is dirty. (6 penalty points)
- Critical: The slicer is dirty. (6 penalty points)
- The drawers holding the coffee bags are dirty. (1 penalty point)
- Critical: The sanitizer bucket is being stored on the hand sink. (3 penalty points)
- Employee keys are being stored on the preparation table. (1 penalty point)
Corrected on site.
- A coat is being stored in the dry storage area. (1 penalty point)
- The ceiling in walkin is dirty around the sprinkler head and light tubing. (1 penalty point)
|
4/6/2009 | Routine | 78 | |
- Critical: Employee drink being stored where it may potentially contaminate food or other items. (6 penalty points)
Corrected on site.
- The handle of sugar scoop is touching food. (1 penalty point)
Corrected on site.
- The blueberries and strawberries on buffet are not protected from contamination (missing lids). (1 penalty point)
- Critical: The hollandaise sauce on steam table is holding at 118 F. (6 penalty points)
- Critical: All items on cold make table are holding 48-50 F. Note: Took all items and put in the reach in fridge. Note: The unit was holding temp. (6 penalty points)
Corrected on site.
- Critical: The consumer advisory not posted on the wall. (6 penalty points)
Corrected on site.
- Employee jacket being stored next to linen (clean napkins). (1 penalty point)
Corrected on site.
- Critical: The inside of ice machine (lid) is dirty. (6 penalty points)
- Various floor drains are dirty. (1 penalty point)
|
9/16/2008 | Routine | 66 | |
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