- Food equipment is not being air dried before being nested together. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. The hand sink on cook line is not sealed to the adjacent wall. Drainboards are not sealed to the adjacent wall. (1 penalty point)
3 occurences.
- The walk-in freeze has frozen condensation build-up on walls and ceiling. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
2 occurences.
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Critical: Hand sink (in restroom) water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Critical: Handsink in bar area used as a dumpsink. (3 penalty points)
- Exposed structure above the soda syrup boxes is not smooth and easily cleanable. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent (cement becoming unsealed in areas). (1 penalty point)
2 occurences.
- Utililty line (warewashing machine drainline) is not installed above the floor to facilitate cleaning. (1 penalty point)
- The mop sink area is dirty. Floor sinks are dirty. The floor is dirty in various areas (floor/wall juntures and corners). (1 penalty point)
3 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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9/29/2015 | Routine | 68 | Advise & Educate |
- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Critical: Employees are eating in food preparation areas. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
2 occurences.
- Food container is not labeled with common name in the bar area. (1 penalty point)
- The spice handle is being stored in contact food. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- A container of food is being stored on the floor. Food is being stored on the floor in the walk in freezer. (1 penalty point)
2 occurences.
- The mop is being stored to dry on the soda syrup boxes. (1 penalty point)
Corrected on site.
- Critical: Paper towels are being stored with guacamole and chili rellenos in the walkin. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- The drainboards are not sealed to adjacent wall. The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- The walkin freezer has a large amount of condensation and ice on the walls. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Single-use cups are being re-used. (1 penalty point)
- Critical: The soda nozzle dispensar is dirty. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- c The food mixer is dirty The top and side of various cooking equipment is dirty and dusty. Reach-in cooler gaskets are dirty. The knife magnetic strips are dusty. The front of cabinets are dusty in the bar area. (1 penalty point)
5 occurences.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The light intensity in the walkin is only 2 foot candles. (1 penalty point)
- There are some holes in the walls in the dish washing area. The wall by the mop sink is in disrepair. The walls in the soda room are damaged and dry wall is starting to show. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. (1 penalty point)
- The floor/wall juncture lacks coving … (1 penalty point)
- Personal items such as cell phone and employee keys are being stored next to food and above cutting table. A food cooler is being stored in the bar area. (1 penalty point)
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1/15/2015 | Routine | 60 | Advise & Educate |
- Critical: Employee food (IHOP pancakes) are stored above food served to the public. (3 penalty points)
Corrected on site.
- The ware washing sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The soda dispenser and holster in the bar area are dirty to sight and touch. (6 penalty points)
Corrected on site.
- Critical: The hand sink in the bar area is being used as a dump sink. (3 penalty points)
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- The wall is in disrepair surrounding the mop sink. There are numerous holes in the walls above the ware washing area. The walls are in disrepair near the soda dispensing area. Various floor surfaces are damaged, and are no longer sealed. (1 penalty point)
4 occurences.
- The ceiling is dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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9/30/2014 | Followup | 83 | Advise & Educate |
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper cooling methods for potentially hazardous foods. (3 penalty points)
- White powdered 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)
- White powdered food is not covered to prevent contamination during food preparation. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep containers, and the ice wands have no ice in them. (3 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The ware washing sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: Surfaces of the stand mixer above the bowl are dirty. The canopener is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. The soda dispenser and holster in the bar area is dirty to sight and touch. (6 penalty points)
Corrected on site.
4 occurences.
- Wire shelving above food preparation tables are dirty to sight and touch. Walk-in cooler handles are dirty. (1 penalty point)
2 occurences.
- Critical: The hand sink in the bar area is being used as a food preparation sink (limes), and to wash equipment. The hand sink in the front preparation area is being used as a dump sink. (3 penalty points)
2 occurences.
- Dumpster lids are left open. (1 penalty point)
- Various floor surfaces are damaged, and need to be re-sealed. There are various holes in the walls near the ware washing area. The wall is in disrepair surrounding the mop sink. The wall is in disrepair in the soda dispensing area. (1 penalty point)
4 occurences.
- The floor is dirty in the walk-in freezer. The ceiling is dirty in various areas. The floor is dirty beneath cooking equipment. The floor is dirty beneath equipment in the bar area. (1 penalty point)
4 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Nonfunctional equipment (reach-in refrigerator) is stored in the kitchen. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
- Critical: A fly strip is installed directly above the meat slicer, and food preparation table. (6 penalty points)
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9/23/2014 | Routine | 53 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Dishwashing equipment is not sealed to the wall. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: The underside of the steam table Where dean plates are kept is dirty. (6 penalty points)
- The side of the fryer is dirty. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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10/22/2013 | Followup | 84 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw chicken is stored on top of a box of beef. (6 penalty points)
Corrected on site.
- Cups are being used a food scoops. (1 penalty point)
- Linens ave being used to cover cheese. (1 penalty point)
- Caulking needs to be replaced in the dishwashing area. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: Water is dripping onto clean plates. The underside of the Steam table Where clean plates are kept is dirty. The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
4 occurences.
- Cooking equipment is dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: The hand sink is blocked. (3 penalty points)
- The hand sink pipe is in disrepair and repaired with saran wrap. (1 penalty point)
- Critical: The Steam table pipes are leaking. (6 penalty points)
- The floor is dirty beneath cooking equipment. The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- The soap dispenser is not clean to sight and touch. (1 penalty point)
- Critical: A both of aloe Vera is stored next to food. (6 penalty points)
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10/8/2013 | Routine | 59 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- There is a stepping Stool that has areas where it is no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. Surfaces of the stand mixer above the bowl are dirty. Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
4 occurences.
- Interior of the reach in coolers and freezers are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- The floor is dirty beneath cooking equipment. Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- Critical: Chemical spray bottles are not labeled with the common name. (6 penalty points)
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5/13/2013 | Routine | 83 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: Interior surfaces of reach in coolers are unclean. Interior surfaces of the ventilation hood are unclean. The interior of the ice machine is unclean. Clean plates are stored on a shelf that is dirty with food accumulation. (6 penalty points)
4 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Reach-in cooler gaskets are dirty. The floor underneath the grill is unclean. Shelves in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The light bulb in the walk in freezer does not work (1 penalty point)
- Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
2 occurences.
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10/15/2012 | Routine | 86 | 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. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. Sanitizer concentration in wiping cloth container is too strong. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Cooling vents in the walk in fridge are dirty with dust accumulation. The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- Shelving racks in the walk in fridge are dirty. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Various light above the grill do not illuminate. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- Walls are dirty in various areas. The floor is dirty in the walk-in freezer. (1 penalty point)
2 occurences.
- Critical: Chemical bottles are not labeled. (6 penalty points)
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12/5/2011 | Routine | 73 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: Salsa on ice is out of temperature at 51 degrees F. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Various shelving units are in disrepair. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
- Critical: Cooling vents in the walk in fridge are dirty with dust accumulation. The interior of the waitress ice machine is unclean. (6 penalty points)
2 occurences.
- Wire shelving racks are dirty. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various lights above the grill are missing. (1 penalty point)
- Employee food is stored among food for customers in the walk-in fridge. (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- Various wall surfaces are dirty with dust accumulation. (1 penalty point)
- Various areas of coving are in disrepair. (1 penalty point)
- Critical: Various chemical bottles are not labeled, (6 penalty points)
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8/23/2011 | Routine | 60 | Advise & Educate |
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