- Rice scoops are stored in standing water. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods (cooked pasta, cooked meats) that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- A shelf is lined with foil. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
3 occurences.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Critical: Cleaner bucket is in handsink. (3 penalty points)
Corrected on site.
- Drywall doorway divider surfaces are not smooth, durable, easily cleanable and non-absorbent (unsealed drywall). (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Various cabinet surfaces are damaged and have unsealed wood sections. (1 penalty point)
- The floor sink beneath the 3-compartment sink (near legs of 3-comp) is dirty. The floor is dirty in the walk-in cooler. Walls are dirty between walk-in and counters. (1 penalty point)
3 occurences.
- Dead cockroaches have not been removed from the premises. (1 penalty point)
- Critical: Toxic materials that are not used for food establishment operations (Raid) are stored in the food establishment. (3 penalty points)
Corrected on site.
|
1/25/2016 | Routine | 74 | Permit re-instated |
- Cabinetry is not smooth, easily cleanable and non-absorbent, near the front service area. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
Corrected on site.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
2/13/2015 | Followup | 96 | Permit re-instated |
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- In-use utensils are stored with handles in contact with food (sugar). Rice scoops are stored in standing water. (1 penalty point)
2 occurences.
- Food is being stored on the floor (chicken and sauces). (1 penalty point)
- Potentially hazardous food (chicken) is thawing at room temperature. (1 penalty point)
- Critical: Potentially hazardous food (cooked beef) is being cooled in covered containers. (3 penalty points)
- Critical: Various cooked meats are being held at 44°F in the walk in cooler. (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)
- Critical: Food is being stored in non-food grade containers (sterilite). (6 penalty points)
- Various surfaces are lined with foil. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- A reach-in cooler is non-functional. The walk-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
2 occurences.
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Exterior surfaces of food storage bins are dirty. Non-food contact surfaces of the reach-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
3 occurences.
- Critical: The back hand sink is blocked by a spray hose. (3 penalty points)
Corrected on site.
- The faucet is leaking on the mop sink. The drain pipes under both hand sinks are in disrepair and leaking. (1 penalty point)
2 occurences.
- Critical: Both hand sinks are not functioning. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Various walls are damaged. (1 penalty point)
- Floor sinks are dirty. The floor is dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Non-functional coolers are kept on site. (1 penalty point)
- Employee belongings are kept with clean linens. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: A chemical spray bottle is stored above food (soda bibs). (6 penalty points)
Corrected on site.
- Critical: This facility was closed due to operating without hand washing facilities. (100 penalty points)
|
2/11/2015 | Routine | 0 | Advise & Educate |
- Food is being stored on the floor. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- There is an accumulation of food debris inside reach-in refrigerator. (1 penalty point)
- Critical: Sanitizer bucket is being stored in hand sink. (3 penalty points)
- The mop sink faucet is leaking.. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above the warewash area. (1 penalty point)
- Various walls are damaged. Laminate cabinets are damaged and are no longer an easily cleanable surface. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
4/1/2014 | Routine | 90 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees are eating in food preparation areas. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
2 occurences.
- Rice scoop is stored in standing water. In-use utensils are stored with handles in contact with food. (1 penalty point)
- Buckets of soy sauce are being stored on the floor. (1 penalty point)
- Frozen chicken is being thawed at room temperature and in standing Water. (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. (3 penalty points)
- Food is being stored in a non food grade container. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Cabinetry is damaged in various areas. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The wire shelves and floor in the walk in refrigerator are dirty with food debris. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- The side of the fryers are dirty with grease buildup. A fan is dirty with dust. (1 penalty point)
2 occurences.
- Critical: The hand sink by the 3 compartment sink is turned off. (6 penalty points)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The floor is dirty beneath cooking equipment. Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
11/4/2013 | Routine | 65 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Rice scoops are stored in standing water. (1 penalty point)
Corrected on site.
- Critical: Macaroni salad is at 44° F at a 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)
- Critical: Macaroni salad is being stored in non-food grade containers. (6 penalty points)
- The door of a storage freezer is in disrepair. (1 penalty point)
- Critical: The underside of the shelf above a preparation table is unclean. Interior surfaces of a reach in cooler are unclean. (6 penalty points)
- A light fixture in the kitchen is missing its protective cover. (1 penalty point)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
|
3/5/2012 | Routine | 66 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Rice scoops are stored in standing water. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- Food is being stored on the floor. (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)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- Critical: Various ceiling and wall surfaces above food preparation areas are dirty with dust accumulation. (6 penalty points)
- The interior of the reach in fridges and freezer are dirty with old food debris. (1 penalty point)
- Various wall surfaces are dirty. (1 penalty point)
- Various areas of coving are in disrepair. (1 penalty point)
|
3/23/2011 | Routine | 79 | Advise & Educate |
- The certified manager is not registered with the Health Dept. (1 penalty point)
- Critical: Employee drinks are stored next to food items and utensils. (6 penalty points)
Corrected on site.
- Critical: The person in charge is unable to demonstrate knowledge of required cooking and holding temperatures. (6 penalty points)
- Chicken is stored on the floor. (1 penalty point)
- Critical: The macaroni and cheese is being held at 45 degrees at the make table. (6 penalty points)
- The utensil cart is in the splash zone of the hand sink. (1 penalty point)
- Freezer floor is dirty. (3 penalty points)
- The hood filters are greasy and dirty. The food and the utensil carts are dirty. (2 penalty points)
2 occurences.
- Light bulb in the fridge is not shielded or shatterproof. (1 penalty point)
- The wall behind the grill is dirty. (1 penalty point)
- Cans of chafing fuel are stored on top of all purpose flour. (3 penalty points)
|
6/29/2010 | Routine | 69 | |
- The food safety manager certificate is expired. (1 penalty point)
- The sanitizer concentration in the wet wiping cloth is low. (1 penalty point)
- The spam in the walk in is not covered or protected. Employee drink without a lid is stored above the open can of spam. (2 penalty points)
2 occurences.
- Critical: The macaroni salad in the walk in is not date marked. (6 penalty points)
- Clean utensils are stored on a dirty towel. (1 penalty point)
- Single use forks and spoons are improperly stored to protect food contact surface. (1 penalty point)
- The handlers of the refrigerator are dirty. (1 penalty point)
- The faucet over the 3 compartment sink is leaking. (1 penalty point)
- Both handsinks lack of paper towels. (3 penalty points)
Corrected on site.
|
12/16/2009 | Routine | 83 | |
- Several employees do not have a food handler permit. (1 penalty point)
- Critical: The employee is eating by the food prep table. (6 penalty points)
- Critical: Raw pork is stored above the bread. (6 penalty points)
- There is no sanitizer in the wet wiping cloth. (1 penalty point)
- The stored utensils are not protected or covered. (1 penalty point)
- Critical: The slicer is encrusted. (6 penalty points)
- Critical: The soda pop nozzles are dirty. (6 penalty points)
- The utensil storage bin is dirty. (3 penalty points)
- The reach in bottom shelf is very dirty. (3 penalty points)
- The Turbo Air freezer bottom shelf is dirty. (3 penalty points)
- Various floor area is dirty. (1 penalty point)
|
5/29/2009 | Routine | 63 | |
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