- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Corrected on site.
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. (3 penalty points)
- Critical: Raw beef is being held at 45°F in the make table. Pico de gallo is being held at 48°F in the salsa bar. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Carnitas are being held at 80°F on the grill. (6 penalty points)
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)
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Critical: Molcajetes are being used as food containers. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The toilet seat is missing in the mens restrrom. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Reach-in cooler handles and gaskets are dirty. (1 penalty point)
- The faucet is leaking on the food preparation sink. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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11/10/2015 | Routine | 43 | Advise & Educate |
| No violation noted during this evaluation. | 3/27/2015 | Critical Item | 100 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. (3 penalty points)
- Critical: Shellstock tags are not being kept for at least 90 days. (3 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Ceviche is being held out of temperature control at 67 °F on a counter. (6 penalty points)
Corrected on site.
- Critical: Raw chicken is being stored in a plastic grocery bag. Molcajete is being used for salsa, and is not appoved for food use. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Linen is being used to hold cutting board in place. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Shelves throughout the kitchen are unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- The ceiling is dirty in various areas. (1 penalty point)
|
6/10/2014 | Routine | 67 | Advise & Educate |
- The flush handle on the toilet is in poor repair. The glass refrigerator does not hold potentially hazardous food at a safe and accurate temperature. Note: This refrigerator which holds temperature of 46 degrees may be used to store fruits and whole vegetables, but no potentially hazardous food. (1 penalty point)
2 occurences.
- The ceiling tiles in the storage area are not smooth, non-absorbent and easily cleanable. (1 penalty point)
|
8/9/2013 | Followup | 98 | Permit re-instated |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. The certified manager is not registered with SLVHD. Note: The food safety certificate expired in 2010 and has not been renewed. (1 penalty point)
- Critical: Personal food is stored in the refrigerator. (3 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. The person in charge is unable to demonstrate knowledge of proper cooling procedures. The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. The peson in charge is unable to describe the symptoms associated with the diseases that are transmissible through food. (12 penalty points)
4 occurences.
- Critical: Raw meat is being stored over or next to ready to eat food in every refrigerated unit. (6 penalty points)
- Food containers are not labeled. (1 penalty point)
- A cup is used as a scoop in the dry ingredients. (1 penalty point)
- Spices and dry ingredients are not covered. (1 penalty point)
- Critical: Raw fish that is served in ready-to-eat form has not been frozen and stored at a temperature sufficient to achieve parasite destruction. (6 penalty points)
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. There is no written agreement or statement from the fish supplier stipulating that fish are aquacultured and fed parasite-free feed. Records of freezing time and temperature for raw or undercooked fish served in ready-to-eat form are not being retained at the food establishment for at least 90 days. (3 penalty points)
- Food is being thawed in the mop sink. (1 penalty point)
- Critical: Sauce is cooling at 90 degrees F. at room temperature longer than 2 hours. Note: Food will be reheated to 165 degrees F. for 15 seconds and will then be properly cooled to 70 degrees F. within 2 hours and to 41 degrees F. within 4 additional hours in the refrigerator. Note: Use ice sticks to bring the sauce down rapidly to 70 degrees F. or hold hot at 135 degrees F. or higher. (6 penalty points)
- Critical: The pozoli is holding temperature of 68 degrees F. after 24 hours in the refrigerator and was not properly cooled. Note: The person in charge refused to discard the pozoli. (3 penalty points)
- Critical: The shrimp in a container of water is holding temperature of 70 degrees F. on the counter. The raw beef is holding 47-48 degrees in the refrigerator in the storage area. The pozoli is hold temperature of 68 degrees F. in the refrigerator. Note: The manager refused to discard the pozoli and said that she would take it home. (18 penalty points)
3 occurences.
- 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)
- Flan in individual containers for self service is not labeled. (1 penalty point)
- Critical: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. Foods of animal origin that may be served undercooked to order are not asterisked to a written consumer advisory. (6 penalty points)
- Critical: Food, spices and condiments are stored in non-food grade containers or containers that were used for other purposes. (6 penalty points)
- Aprons are being washed in the sanitizer sink of the 3-compartment sink. (1 penalty point)
- Pans are being stacked wet and not allowed to air dry. (1 penalty point)
- Strainers are stored over the mop sink and are subject to splash. (1 penalty point)
- Chips and cooked tortillas are being stored in cardboard boxes. Cardboard is used to line shelves. (2 penalty points)
2 occurences.
- Critical: There is no thermometer to test the temperature of hot and colding holding food. (3 penalty points)
- Critical: The cold holding equipment lack ambient air thermometers. (3 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is insufficient cold holding equipment for proper storage and cooling of food. (3 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- A light is burned out in the hood. The baffles are missing in the hood. The refrigerator is not holding potentially hazardous food at a safe and accurate temperature. (3 penalty points)
3 occurences.
- Critical: There is no sanitizer in use. Note: Clorox and soap cannot be mixed together for the sanitizer to be effective. (6 penalty points)
- Critical: Spice containers are being refilled and the containers are not being washed, rinsed and sanitized. The area around the soda nozzles are not clean. (12 penalty points)
2 occurences.
- The interior of the refrigerator and freezer are not clean. (1 penalty point)
- Dishes are not being submerged in hot water and detergent. (1 penalty point)
- Dishes are being rinsed off under running water and not submerged. (1 penalty point)
- Critical: Dishes are not being sanitized after being washed and rinsed. (6 penalty points)
- The ceiling tile in the storage area is not smooth, non-absorbent and easily cleanable. (1 penalty point)
- The hood and baffles are not clean. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: The facility is being closed as an Imminent Health Hazard. (100 penalty points)
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8/5/2013 | Routine | 0 | Permit Suspension |
- The certified manager's certificate has expired. (1 penalty point)
- Critical: Raw eggs are stored over ready to eat foods. (6 penalty points)
- (1) Ice cream is stored next to raw meat in the freezer. (2) Food is stored on the floor in the storage area. (3) Flour is uncovered and not protected in the storage area. (3 penalty points)
3 occurences.
- Meat is being thawed at room temperature. (1 penalty point)
- Critical: (1) The pico and salsa is holding temperature of 58-60 degrees fahrenheit in the small prep table. (2) The meat is holding temperature of 44 degrees fahrenheit in the drink display case. (12 penalty points)
2 occurences.
- The floor is not clean under the stoves. (1 penalty point)
- There is alot of clutter in the storage area. (1 penalty point)
|
1/21/2011 | Routine | 75 | Advise & Educate |
- Critical: Raw meat is stored above ready to eat food in the 2-door refrigerator. (6 penalty points)
- Raw onions are stored on the floor. (1 penalty point)
Corrected on site.
- Critical: (1) The raw eggs are stored at room temperature at 69° F. and held over 24 hours. Note: The Health Department recommends the raw eggs shall be voluntarily discarded. (2) The raw beef in the small reach-in is holding temperature of 46° F. (3) The salsas are holding temperature of 49° F. in the small prep/reach-in. (18 penalty points)
3 occurences.
- Critical: Potentially hazardous food held over 24 hours are not date marked. (6 penalty points)
- Food is being stored in grocery bags. (1 penalty point)
- The small prep reach-in is not holding potentially hazardous food at a safe and accurate temperature. (1 penalty point)
- The floor under the grill is not clean. (1 penalty point)
|
1/20/2010 | Routine | 66 | Advise & Educate |
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