- Critical: Raw ground beef is being stored above whole muscle pork in a reach in cooler Raw ground beef is being stored above whole muscle beef in the walk in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
- 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: Chopped tomato and ham are being held at 66°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)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Single-use items are being re-used. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. The interior of the ice machine is unclean. The interior of the ice bin is dirty. (6 penalty points)
Corrected on site.
4 occurences.
- Fan covers in the walk-in cooler are dirty. Shelves in the kitchen are dirty. (1 penalty point)
2 occurences.
- Critical: The hand sink on the cook line is being used as a dump sink. (3 penalty points)
- Critical: There is no soap at the hand sink. (3 penalty points)
- There are bricks being used to prop up shelves in the walk in cooler that are not smooth, non absorbant or easily cleanable. (1 penalty point)
- The door frame at the dry storage room is damaged and is no longer smooth, non absorbant and easily cleanable. (1 penalty point)
- The floor is dirty in the walk-in cooler. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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1/7/2016 | Routine | 49 | Advise & Educate |
- No access to the food handles certificate at time of inspection. (1 penalty point)
- Critical: Unable to confirmt here is a certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: There is no designated person in charge. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Chopped tomatoes and tuna are being held at 45°F in the make table. (6 penalty points)
- Cardboard is being used as shelf liner. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Access to the hand sink at the cook line is blocked with equipment. (3 penalty points)
- Critical: The hand sink on the East side of the server station is leaking and so has been turned off. The leak must be repaired and the hand sink functional. Please email me a copy of the work order by 3/19/15 to avoid a follow up inspection. Email me at pcrosbie@slco.org (6 penalty points)
- The back door is propped open. (1 penalty point)
- The ceiling around the ceiling vent in the server station is dusty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: Windex spray bottles above the dishwasher contain chemicals other than Windex but are not labeled. (6 penalty points)
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3/16/2015 | Routine | 54 | Advise & Educate |
- E-food handlers is not accepted. Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. The canopener blade is unclean to sight and touch. (6 penalty points)
Corrected on site.
3 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
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9/4/2014 | Routine | 85 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- Food bin is not labeled. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Critical: Not all cooked food is date-marked. (3 penalty points)
- The prep sink is not sealed to the adjacent wall. (1 penalty point)
- Paper towel dispenser is empty. (1 penalty point)
- Critical: The top interior of the ice machine is unclean. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
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10/28/2013 | Routine | 80 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Open employee drinks are stored on a prep table. (3 penalty points)
Corrected on site.
- Critical: Raw beef is stored on a wire rack above onions. Raw eggs are stored over pasta and vegetable in a make table. (6 penalty points)
Corrected on site.
- Squeeze bottle is not labeled with name of contents. (1 penalty point)
- Tong handles are touching lettuce on a make table. (1 penalty point)
Corrected on site.
- Coffee box is stored on the floor. Cooking oil box is stored on the floor. (1 penalty point)
- Critical: Raw shell eggs are being held out of temperature control on a counter. (6 penalty points)
Corrected on site.
- Pressurized cylinder is not secured. (1 penalty point)
Corrected on site.
- Critical: The top interior of the ice machine is unclean. The canopener blade is unclean to sight and touch. (6 penalty points)
2 occurences.
- Walk-in freezer floor is unclean. (1 penalty point)
- Critical: Spray cleaner bottle is stored above a food work surface. (6 penalty points)
Corrected on site.
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2/19/2013 | Routine | 67 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An open container of an employee drink is stored on the prep sink. (3 penalty points)
Corrected on site.
- Critical: Raw meat is stored above ready-to-eat foods in the reach-in cooler. Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Food containers (powders) are not labeled with the common name of the food. (1 penalty point)
- A bowl is used for a food scoop and is stored inside a food container in the reach-in cooler. Scoop handle is touching salad in the walk-in cooler. (1 penalty point)
Corrected on site.
2 occurences.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: The top interior of the ice machine is unclean. (6 penalty points)
- Back door is held ajar. (1 penalty point)
Corrected on site.
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6/28/2012 | Routine | 80 | Advise & Educate |
- Critical: Pancake mix is stored below raw hamburger patty. (6 penalty points)
Corrected on site.
- Food containers in the dry storage room are not labeled with the common name of the food. (1 penalty point)
- A container of food is being stored on the floor in the walk in freezer. Food in the walk-in freezer is not covered to prevent contamination. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
3 occurences.
- Critical: Raw steak is being held at 45 °F in a reach in cooler. (6 penalty points)
- Critical: Not all 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)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Critical: A pitcher is stored in the hand sink. (3 penalty points)
Corrected on site.
- The floor is dirty in the walk-in freezer. (1 penalty point)
- Critical: A pet hermit crab in a tank is stored in the front cashier area. (3 penalty points)
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
Corrected on site.
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12/14/2011 | Routine | 63 | Advise & Educate |
- In-use utensils are stored with handles in contact with 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)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Walk-in freezer floor is dirty. (1 penalty point)
- Employee sweater stored with food. (1 penalty point)
Corrected on site.
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8/2/2011 | Followup | 90 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Scoop handles touching 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. (6 penalty points)
- Various surfaces are lined with foil. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Walk-in freezer floor is dirty. (1 penalty point)
- Employee coats stored with food. (1 penalty point)
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5/6/2011 | Routine | 75 | Advise & Educate |
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