- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Domestic style chest freezer is not durable for commercial use. (1 penalty point)
- Reach-in refrigerator is missing condenser panel cover. Gaskets are damaged on a refrigerated make table. (1 penalty point)
2 occurences.
- Non-food contact surfaces of various equipment are heavily encrusted with grease.. Hood above stove is heavily encrusted with grease. (1 penalty point)
2 occurences.
- Dumpster lids are left open. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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1/26/2016 | Routine | 85 | Advise & Educate |
- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Linen cloth is being used to cover basil in a reach-in refrigerator. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in covered containers. (3 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: Newspaper is being used as a wrap for cilantro. (6 penalty points)
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Pepsi True refrigerator is missing cover panel. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The back door is propped open. (1 penalty point)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Wall is damaged next to ice machine. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- The entrance lacks "No Smoking" signage. (1 penalty point)
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3/31/2015 | Routine | 68 | Advise & Educate |
- Critical: Mung bean spprouts arevbeing held at 48°F in a reach in cooler. (6 penalty points)
Corrected on site.
- Critical: Broth soup is being held out of temperature control at 89°F on a counter. (6 penalty points)
- The faucet is leaking on the hand sink. (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)
Corrected on site.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
|
6/26/2014 | Routine | 80 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- A metal shelf is not elevated 6 inches off the floor to facilitate cleaning. (1 penalty point)
- A bag of soybean is stored on the floor. (1 penalty point)
- Potentially hazardous food is thawing in standing water. (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. (3 penalty points)
- A wipe cloth is used to cover a basket of vegetables. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Single service items are not stored to prevent contamination. Clean equipment is stored on the floor. (1 penalty point)
2 occurences.
- Cardboard is being used as shelf liner. Newspapers are being used to line shelves. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- There is an accumulation of food debris under the grill. Cooking filters are unclean. Shelf liners are missing on shelves. (1 penalty point)
3 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The hand washing sink faucet is leaking. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- There is no hand drying provision at the hand sink. There is no hand drying provision in the employee restroom. (3 penalty points)
2 occurences.
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- The floor is dirty in various areas in the restroom. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Paint containers are stored in the kitchen. (3 penalty points)
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8/29/2013 | Routine | 61 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: Wrapped raw chicken is on box of raw beef. (6 penalty points)
- Ice scoop handle is touching ice. (1 penalty point)
Corrected on site.
- A wood pallet in walk-in freezer is not smooth and easily cleanable. (1 penalty point)
- Floor mounted mop sink is not sealed to adjacent walls. (1 penalty point)
- Critical: Underside of lid above ice in ice bin is not clean. (6 penalty points)
- Condensate from walk-in freezer drains to ground outside of building. Hose bib lacks vacuum breaker protection. (1 penalty point)
- Critical: Food employee rinses food tray in handsink. (3 penalty points)
- Water is leaking from handsink to floor. (1 penalty point)
- Less than 10 foot candles of light are measured in walk-in freezer. (1 penalty point)
- Drain line is on floor. (1 penalty point)
- Areas of wall, floor and ceiling are not repaired smooth and easily cleanable. (1 penalty point)
- Areas of floor and wall are dirty. (1 penalty point)
- Coving is not at all floor-wall junctures. (1 penalty point)
- Dead insects have accumulated in and around mop sink. (1 penalty point)
- A large reach-in no longer in use, shelving and other items outside that are no longer in use, have not been removed from premises. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
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8/13/2009 | Routine | 71 | Advise & Educate |
- Critical: Sandwiches are holding a temperature of 60°F. Sprouts are holding a temperature of 68°F. (12 penalty points)
2 occurences.
- Critical: Sandwiches are not time marked and are stored at room temperature. (6 penalty points)
- Wooden crates are used to store pans by the stove. (1 penalty point)
- Sprouts are stored in a non food grade container. (1 penalty point)
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4/3/2008 | Followup | 80 | Advise & Educate |
- Critical: A personal drink is stored in the two-door. (6 penalty points)
- The handle of the scoop is touching the sugar. (1 penalty point)
- A bag of rice is stored on the floor. (1 penalty point)
- Tape is stored on prep surface. (3 penalty points)
Corrected on site.
- Critical: The tofu and fish sauce is holding temperature of 49°F in the walk-in. Sandwiches are left out on counter at room temperature. Rice is holding temperature of 63°F. (18 penalty points)
3 occurences.
- Critical: Cooked eggs are holding 68°F at room temperature (water cooled). The chicken fat is holding temperature of 49°F in the walk-in. (12 penalty points)
Corrected on site.
2 occurences.
- Critical: Sandwiches are not time marked. (6 penalty points)
- Sandwiches are not labeled with ingredients. (1 penalty point)
- Critical: The fish sauce is growing a visible white colony. (3 penalty points)
Corrected on site.
- Food is stored in grocery bags in the freezer. The carrots were prepared in non food grade containers. (2 penalty points)
2 occurences.
- A terry cloth towel is stored with clean utensils. (1 penalty point)
- Aluminum foil is used as a shelf liner. (1 penalty point)
Corrected on site.
- The thermometer in the walk-in is not accurate. (1 penalty point)
- The walk-in is not holding food at a safe and accurate temperature. (1 penalty point)
- Critical: The inside lid of the ice machine is dirty. The can opener is dirty. (12 penalty points)
2 occurences.
- The microwave oven is dirty on the interior top. (3 penalty points)
- The faucet leaks on the three compartment sink. (1 penalty point)
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2/28/2008 | Routine | 27 | Advise & Educate |
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