- 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)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Shelving is rusted at molcajete area. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- There are flies in the kitchen. (1 penalty point)
- Fly strips are covered in flies and should be changed to avoid possible contamination. (1 penalty point)
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10/22/2015 | Routine | 93 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Critical: Food is being stored in non-food grade containers (tortillas are being stored in plastic grocery bags that are not food grade). (6 penalty points)
Corrected on site.
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The wall is dirty beneath the 3-compartment sink is dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Calcium vitamins are being stored above clean food equipment. (1 penalty point)
Corrected on site.
- Critical: A food container is being used to store poisonous or toxic materials (container which held food is being used to hold sanitzer and wet wiping clothes). (6 penalty points)
Corrected on site.
|
4/21/2015 | Routine | 79 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
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9/22/2014 | Routine | 96 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- 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)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Food containers are being stored on a trash can. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
Corrected on site.
- Critical: Cooked onions and pork are being held at 110-120°F in the steam 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)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- Various surfaces are lined with foil. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Employee personal items are being stored in food preparation areas. (1 penalty point)
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4/8/2014 | Routine | 59 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: The food in the hot case is holding temperature of 116 degrees F. (6 penalty points)
- Critical: Grocery bags are used to store cooked rice in. (6 penalty points)
Corrected on site.
- The handwash sink is not sealed to the wall. (1 penalty point)
- The light lens are not clean above the cookline. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- (1) The floor is not sealed in the corner. (2) The food prep area of the cookline is not completely separated or partitioned off from the market. (1 penalty point)
2 occurences.
|
12/30/2011 | Followup | 83 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- 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)
- The handle of the scoop is touching the food product. (1 penalty point)
- Critical: The Shrimp, steak and cooked catus are holding temperature of 45 degrees F. in the cold holding table. (6 penalty points)
- Critical: (1) The beans are holding temperature of 108 degrees F. on the steam table. (2) The vegetable soup is holding temperature of 78 degrees F. on the counter. (3) The cooked peppers are holding at 124 degrees F. on the steam table. (4) The pork roast is holding temperature of 115 degrees F. in the hot display cabinet. (6 penalty points)
4 occurences.
- Critical: The tamales are not stored in a food grade container. (6 penalty points)
- There is no thermometer in the cold holding temperature. (1 penalty point)
- Critical: There is inadequate refrigeration. (3 penalty points)
- (1) The arches are not sealed to the cabinets. (2) The 3-compartment sink is not sealed to the wall. (3) The hand sinks are not sealed to the wall. (1 penalty point)
3 occurences.
- The cold table is not holding potentially hazardous food at a safe and accurate temperature. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- The handles on the cold holding table are dirty. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
2 occurences.
- (1) The counter tiles are falling off of the sides of the counter. (2) The floor is not sealed in the corner. (3) The side of the cabinet does not extend to the floor. (4) The styrofoam wall is not an approved material. (5) The diffuser in the ceiling is damaged. (1 penalty point)
5 occurences.
- (1) The ceiling is scorched and black. (2) The floor drain is full of debris and backing up water onto the floor. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- The walls are not coved completely. (1 penalty point)
- Critical: There are live cockroaches observed in the Deli. (3 penalty points)
|
12/7/2011 | Routine | 57 | Advise & Educate |
| No violation noted during this evaluation. | 12/7/2011 | Critical Item | 100 | Advise & Educate |
- The certified manager is not registered with the Health Department. Note: The Health Department recommended that there is a serv safe trained employee for each shift. (1 penalty point)
- Critical: Raw eggs are being stored with ready to eat food. (6 penalty points)
- Food is stored on the floor in the walk-in. (1 penalty point)
Corrected on site.
- Critical: (1) The beans are holding temperature of 122 degrees fahrenheit in a deep container at room temperature. (2) The enchiladas are holding temperature of 111 degrees fahrenheit at room temperature. (3) The pork and beef are holding temperature of 89-90 degrees fahrenheit at room temperature. Note: Food was discarded. (24 penalty points)
4 occurences.
- Critical: (1) The shrimp is holding temperature of 65 degrees fahrenheit on the counter. Note: Shrimp discarded. (2) The cut tomatoes and salsa are holding temperature of 45 degrees fahrenheit on the prep table. (18 penalty points)
3 occurences.
- Critical: Cooked tortillas are being stored on cloth. (3 penalty points)
- A light is burned out in the hood. (1 penalty point)
|
2/9/2011 | Routine | 46 | Advise & Educate |
- The permit to operate is not posted in public view. (1 penalty point)
- The certified manager is not registered with the Health Department. (1 penalty point)
- Critical: The person in charge does not demonstrate knowledge of proper cooling procedures. Note: A pamphlet was left with the PIC for review. (6 penalty points)
- Spice containers are not labeled. (1 penalty point)
- Critical: (1) The cooked peppers are 48-49° F. and did not meet the proper cooling parameters. (2) The beef and peppers at 77° F. after 24 hours did not meet the cooling parameters in the walk-in. (3) The beans are at a temperature of 68° F. after 24 hours in the walk-in. Note: The out of temperature food was voluntarily discarded. (18 penalty points)
3 occurences.
- The pepper, beans and beef were not properly cooled. (3 penalty points)
- Tortilla equipment are not durable and and easily cleanable. (1 penalty point)
- The gasket on the prep table is in poor repair. (1 penalty point)
- The floors are not clean along the walls. (1 penalty point)
- There are flies visible in the serving area. (1 penalty point)
|
10/20/2010 | Routine | 66 | Advise & Educate |
- Critical: Raw eggs are stored above ready to eat food in the reach-in. (6 penalty points)
- The handles of the tongs are touching the meat in the hot holding equipment. (1 penalty point)
- Food is not covered in the reach-in after cooling. (1 penalty point)
- Critical: The pork, shrimp soup, chicken and pork have exceeded the allotted cooling parameters of 70° F. within two hours. (6 penalty points)
- Critical: The pork and shrimp soup is holding temperature of 99-107° F. at room temperature. (2) The chicken and pork are holding temperature of 86-111° F. at room temperature. (6 penalty points)
- Critical: The soft cheese is holding temperature of 52° F. on the prep table. Note: The soft cheese was voluntarily discarded. (6 penalty points)
- (1) The browned tortillas are being stored in an unapproved food grade styrofoam container. (2) Terry cloth is being used to cover food. (2 penalty points)
2 occurences.
- The prep/reach-in is not holding potentially hazardous food at a safe and accurate temperature. (1 penalty point)
- There is no lidded waste receptacle in the women's restroom for sanitary items. (1 penalty point)
- There is no handwashing reminder sign in the women's restroom. (1 penalty point)
|
4/28/2010 | Routine | 69 | Advise & Educate |
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