- The certified manager is not registered with SLCoHD. (1 penalty point)
- 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)
- 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)
- Cabinetry is not smooth, easily cleanable and non-absorbent, near the warewashing area. Linens are being used as a shelf liner. Various shelving and equipment are made of unsealed wood. (1 penalty point)
3 occurences.
- Single-use items (coffee and butter containers) are being re-used. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Reach-in cooler handles are dirty. Non-food contact surfaces of the freezer are dirty. Reach-in cooler surfaces are dirty to sight and touch. Fan covers in the reach-in cooler are dirty. (1 penalty point)
4 occurences.
- Critical: The hand sink is blocked by linens. (3 penalty points)
Corrected on site.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Utility lines and piping on the ceiling does not facilitate easy cleaning. (1 penalty point)
- Various floor surfaces are damaged. Various ceiling surfaces are damaged. Various walls are damaged surrounding corners. (1 penalty point)
- Walls surrounding the cookline are dirty. The floor is dirty in various areas. (1 penalty point)
- The hand sink is not maintained in a clean condition. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Carpeting is installed in a food storage area. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
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12/9/2014 | Routine | 67 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Reach-in is repaired with duct tape. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Non-food contact surfaces of various equipment are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- Critical: The hand sink is blocked. (3 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Exposed piping above equipment are not smooth, non-absorbent and easily cleanable. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
3 occurences.
- The hand sink is not maintained in a clean condition. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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9/4/2013 | Routine | 79 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Hand sink is being supported by unsealed lumber. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Condenser cover is missing from the reach-in. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Wood shelves in the kitchen are dirty Non-food contact surfaces of reach-ins are dirty. (1 penalty point)
2 occurences.
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Various floor surfaces are damaged. Various ceiling surfaces are damaged. Various walls are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
12/4/2012 | Routine | 83 | 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)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food is being stored on the floor. (1 penalty point)
- Clean equipment is stored on the floor. (1 penalty point)
- Various surfaces are lined with shelf paper and paper towels. (1 penalty point)
- Critical: Equipment meant for single use are being re-uSed. (3 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Wood shelves are damaged (1 penalty point)
- Critical: The handsink is unclean to sight and touch. (6 penalty points)
- Non-food contact surfaces of various equipment are dirty. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Various floor surfaces are damaged. Various ceiling surfaces are damaged around utility lines. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
- Critical: Chemicals are stored above 3-comp sink. (6 penalty points)
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11/1/2011 | Routine | 61 | Advise & Educate |
- Food establishment permit is not in view of customers/residents. (1 penalty point)
- Critical: Cartons of raw shelled eggs are touching containers of ready to eat food in reach-in. (6 penalty points)
- Cabinetry and shelving is not all smoot and non-absorbent. (1 penalty point)
- Variouss non-portable equipment is not spaced from immoveable surfaces for easy cleaning or sealed ot immoveable surfaces. (1 penalty point)
- Floor of reach-in is not maintained to be smooth and easily cleanable. (1 penalty point)
- Shelving/cabinetry is not clean counters are not clean. (1 penalty point)
- toilet room door is not self closing. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash area, and less than 50 foot candles of light at food prep surfaces. (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- Aeras of floor and wall are dirty. (1 penalty point)
- coving is not at all floor wall junctures. (1 penalty point)
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12/27/2010 | Routine | 84 | Advise & Educate |
- Unable to verify certified manager is registered with SLVHD. (expired) (1 penalty point)
- Critical: Packaged raw meat is in contact with package of raw chicken in the freezer. (6 penalty points)
- Critical: Raw shelled eggs are stored in contact with RTE yogurt. (6 penalty points)
- Boxes of food are stored on floor of dry storage area. (1 penalty point)
- Wood plywood in service area is not smooth, non-absorbent and easily cleanable below the microwave. (1 penalty point)
- Inside of the microwave has excessive debris. (3 penalty points)
- Lids to the outside dumpster are not closed. (1 penalty point)
- Light bulb in the storage area where reach-ins are located and above the onions are not shielded or shatter proof and in kitchen. (1 penalty point)
- Various areas of walls, floors, and ceilings and fixed in place cabinetry are not maintained smooth and easily cleanable. (1 penalty point)
- Coving is not at all floor wall junctions. (1 penalty point)
|
11/18/2009 | Routine | 78 | Advise & Educate |
- Unable to verify food handlers have training approved by SLVHD. (1 penalty point)
- Critical: Packages of raw food are stored in contact with packages of RTE food in the freezer. (6 penalty points)
- Boxes of food are stored in the furnace room and personal bedrooms and bathrooms. (1 penalty point)
- Package of raw ground beef is being thawed at room temperature. (1 penalty point)
- Paint and duct tape are peeling from the cooking hood. (1 penalty point)
- Immovable equipment is not all sealed to adjacent walls or spaced for cleaning. (1 penalty point)
- Critical: Blade of can opener has excessive residues. (6 penalty points)
- Service sink/mop sink is note conveniently located on premise. (1 penalty point)
Corrected on site.
- Areas of floor, wall, and ceiling are not repaired to be smooth and easily cleanable. Fixed in place cabinetry /cabinetry doors are not smooth and easily cleanable. (2 penalty points)
2 occurences.
- Excessive residues on cabinetry and areas of floor and walls. (1 penalty point)
- Coving is not at all floor wall junctions. (1 penalty point)
- Hole in wall is not covered/sealed around electrical outlet. (1 penalty point)
- Lysol cleaning spray is stored adjacent to the food. (3 penalty points)
Corrected on site.
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1/21/2009 | Routine | 74 | Advise & Educate |
- Critical: The floor is in disrepair. (6 penalty points)
- The fridge in front is not commercial grade. (1 penalty point)
- Critical: The hand sink leaks water. (6 penalty points)
- The floor is in disrepair. (1 penalty point)
|
3/6/2008 | Routine | 86 | Advise & Educate |
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