| No violation noted during this evaluation. | 1/28/2015 | Followup | 100 | Advise & Educate |
- Critical: Pico Salsa and Lettuce is being held at 44°F in the make table. (6 penalty points)
- Critical: Food which was out of temperatrue and time control were discarded on site. (6 penalty points)
- A reach-in cooler (Make Table) is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: Milk containers are being stored in the hand sink. (3 penalty points)
Corrected on site.
|
1/26/2015 | Routine | 84 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Pico Salsa is being held at 53°F in the 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: Food which was out of time control was discarded on site. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent (exposed wood). (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- There is a hole in the ceiling above the soda dispensing area. (1 penalty point)
- Floor sinks are dirty. The ceiling is dirty in various areas, in the walk-in cooler. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
1/22/2015 | Routine | 67 | Advise & Educate |
- 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)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: The hand sink was blocked. (3 penalty points)
Corrected on site.
- The floor is dirty in various areas. The floor sink beneath the 3-compartment sink is dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
2/4/2014 | Routine | 85 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cut tomatoes are being held at 49 degrees F in a cold holding unit. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. Wire shelf in cooler is rusty. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Hand washing items provided at a warewashing sink. (1 penalty point)
- An employees lunch was not stored separately from food items in the walk-in cooler. (1 penalty point)
|
6/19/2012 | Routine | 82 | Advise & Educate |
- Critical: Employees are drinking in food preparation areas. (6 penalty points)
- A container of drinks is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Hotdog is being held at 132 °F in a warmer. Hot dog is being held at 119 F in the hot dog roller. Tornado is being held at 121 F in the hot dog roller. (6 penalty points)
3 occurences.
- Critical: sliced ham and sliced cheese are being held at 48 °F in the make table. Various items are being held at 48 °F + in the self serve make table. (6 penalty points)
2 occurences.
- Hot dogs ave stored in non-food grade containers. (1 penalty point)
- Shelving in walk in cooler is not smooth or easily cleanable. (1 penalty point)
- The floor drain under the soda fountain is dirty and growing mold. (3 penalty points)
- Critical: The faucet in the mop sink is not protected from backflow contamination. (3 penalty points)
- The floor in the walk in cooler is not sealed to be smooth, non absorbent and easily cleanable. (1 penalty point)
|
10/5/2010 | Routine | 72 | Advise & Educate |
- A rag is stored on the prep table without sanitizer in it. (1 penalty point)
- Various drinks are stored on the floor in the walk in fridge. Various foods are stored on the floor in the back storage area. (2 penalty points)
2 occurences.
- Critical: The handwash sink is being used to clean a coffee pot. (3 penalty points)
- A ceiling tile is missing in the back storage area. Various areas of the floor are in disrepair. (2 penalty points)
2 occurences.
- Critical: A chemical is stored next to single use straws in the back room. (6 penalty points)
|
8/26/2009 | Routine | 86 | Advise & Educate |
- Critical: Cut tomatoes measure 56 F at cold condiment table. (6 penalty points)
- Cold condiment table is not maintained to hold food at 41 F or less. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- floor sink is dirty in deli. (1 penalty point)
- Coving is not at floor-wall juncture near mop sink. (1 penalty point)
|
6/18/2008 | Routine | 90 | |
- Certified manager is not registered with the SLVHD. (1 penalty point)
- Critical: Hog dog holding in warming cabinet measures 127°F. (6 penalty points)
- Critical: Ham sandwich measures 45°F. Cut tomatoes measure 56°F at cold buffet type unit. (12 penalty points)
2 occurences.
- Cold buffet unit and open top cold holding unit are not manitained to hold food at 41°F or less. (1 penalty point)
- Thermometer in chili cabinet reads 120°F when chili measures in excess at 136°F. (1 penalty point)
- Floor sinks, areas of floor and ceiling around air vents are not clean. (1 penalty point)
|
1/17/2008 | Routine | 78 | Advise & Educate |
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