- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Food is being stored in non-food grade containers (sterilite). (6 penalty points)
- The 3-compartment 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: The interior of the ice machine is unclean. (6 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- A fan used in the kitchen is dusty. (1 penalty point)
- 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)
Corrected on site.
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7/30/2015 | Routine | 66 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. Bakery fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
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8/20/2014 | Routine | 88 | Advise & Educate |
- 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.
- Food is being stored on the floor. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The meat slicer is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- There is no hand drying provision in the employee restroom. (3 penalty points)
- Restrooms lack hand washing signage. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
- Critical: Chemicals are stored above food equipment. (6 penalty points)
Corrected on site.
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3/28/2013 | Routine | 74 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- A containers of food is being stored on the floor in the walk in freezer. (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)
- Non-food contact surfaces of shelves are made of unsealed wood. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. Several light bulbs are burned out. (1 penalty point)
2 occurences.
- there is an accumulation of dust on the ceiling of walk in 1. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various walls are damaged. (1 penalty point)
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9/15/2011 | Routine | 84 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Shelves are dirty near mixing area. Shelves in the reach-in cooler are rusted. (1 penalty point)
2 occurences.
- Shelves are particle board is plastic ware storage. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Minor parts of walls are damaged. Various ceiling surfaces are damaged. Wall is damaged under 3 comp sink. Wall is damaged in equipment storage room. A few lights are out in the big room. (1 penalty point)
5 occurences.
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10/6/2010 | Routine | 95 | Advise & Educate |
- Employees do not wear proper hair restraint. (1 penalty point)
- Utensils are towel dried. (1 penalty point)
- (1) Utensils are stored right side up. (2) An Ice scoop is stored on a non food contact surface. (2 penalty points)
2 occurences.
- 1 gal buckets are reused and are not NSF or ANSI approved for reuse. (1 penalty point)
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12/22/2009 | Routine | 95 | Advise & Educate |
- Critical: Several foods are held overnight without date marking. (6 penalty points)
- Critical: Non NSF single serve containers are re used for food. (3 penalty points)
- Utensils are not stored inverted or covered. (1 penalty point)
- Conduits that pass through the wall have gaps. (1 penalty point)
- Fixed equipment, such as a walk in refrigerator, is not sealed to the walls (1 penalty point)
- Fixed equiment is not elevated at least six inches or sealed to the floor. (1 penalty point)
- There is exposed, raw wood in many places in the kitchen. (1 penalty point)
- (1) The floors are damaged and chipped. (2) There is a hole in the wall next to an electrical box in a shared wall with a neighboring business. (2 penalty points)
2 occurences.
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4/29/2009 | Routine | 84 | Advise & Educate |
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