- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Food is being stored on the floor in the walk in cooler and freezer. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- The wheels and underside of various equipment are dirty. The underside of prep line shelves are dirty. Various stotrage shelves are dirty. (1 penalty point)
3 occurences.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- There are holes in the walls in the kitchen. (1 penalty point)
- There is food and debris under various equipment. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
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10/16/2015 | Routine | 78 | Advise & Educate |
- Various food containers are stored on the floor in the walk in cooler and freezer and in the kitchen. Food in the reach in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Cooked lamb and fried potato patties are being held at 48 °F in the make table. (6 penalty points)
- Cardboard is being used as shelf liner. (1 penalty point)
- The Frigidaire freezer is not commercial grade. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Damaged reach in handles are repaired with duct tape. The condenser unit in the walk-in freezer is leaking and creating ice build up. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no sanitizer installed at the dish machine. (6 penalty points)
Corrected on site.
- Critical: The underside of the shelf above the make table is dirty. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Various storage shelves are dirty. Shelves in the reach in coolers are dirty. Sides, bottoms, and wheels of food equipment are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
4 occurences.
- The back hand sink and single compartment prep sink faucets are leaking. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The floor under the make tables is dirty. Areas of the kitchen ceiling are dirty. (1 penalty point)
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4/16/2015 | Routine | 71 | Advise & Educate |
- Bags of flour are stored on the ground. Food is being stored on the floor in the walk in freezer. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
3 occurences.
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Shelves in the kitchen are lined with linens. (1 penalty point)
- The Frigidaire freezer is not commercial grade. (1 penalty point)
- The walk in freezer is not maintained to prevent a buildup of ice. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Sides, bottoms, and wheels of food equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- A light cover is damaged. (1 penalty point)
- The floor under the cook line is dirty. (1 penalty point)
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12/2/2014 | Routine | 76 | |
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- 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. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is stored on dirty shelves. (1 penalty point)
- The Frigidaire freezer is not commercial grade. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Critical: Hand sink was used to fill food containers. (3 penalty points)
- Walls are dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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5/2/2014 | Routine | 68 | Advise & Educate |
- 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. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- 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: Cooked chicken is being held out of temperature control at 69 °F on a counter. (6 penalty points)
- Clean equipment is stored on dirty shelves. (1 penalty point)
- The Frigidaire freezer is not NSF commrcial grade. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The is so much ice build up in the walk in freezer that the door cannot close properly. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
- The lid of the ice bin is dirty. Reach-in cooler handles and gaskets are dirty. (1 penalty point)
2 occurences.
- Critical: A hand sink is being used to rinse dirty rags. (3 penalty points)
- The ceiling around the air vents is dusty. (1 penalty point)
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8/13/2013 | Routine | 74 | Advise & Educate |
- Trays of chicken are being stored on the floor. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Chicken is being cooled at room temperature on the floor. (3 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch and are in contact with the food on the shelf below. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- Critical: Utensils are wiped off with a cloth, then hung up for next use. (6 penalty points)
- Critical: The front hand sink is being used as a dump sink. The hand sink is blocked. (3 penalty points)
2 occurences.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
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3/11/2013 | Routine | 77 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. Food in the walk-in cooler is not covered to prevent contamination. Buckets of food are being stored on the floor in the walk in cooler. (1 penalty point)
3 occurences.
- Disposable lids and cups are stored on the floor in the kitchen. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
- Critical: A wet wiping cloth is stored in the cook line hand sink. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The ceiling and walls around the air vents are dusty. Shelves holding clean pots andpans are dirty. (1 penalty point)
2 occurences.
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8/30/2012 | Routine | 85 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Food is being stored on the floor in the walk in. (1 penalty point)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Cardboard is being used as shelf liner. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
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3/21/2012 | Routine | 84 | Advise & Educate |
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