- Critical: An employee's covered beverage is stored above loosely wrapped food in walk-in. Food employee is eating in prep area while preparing food. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: Cook is handling ready to eat tomato, lettuce, onion , bread buns with bare hand contact. (6 penalty points)
Corrected on site.
- Critical: Pastrami sliced earlier today at room temperature is found in walk-in stored in 7 inch deep plastic-like containers, containing approx 9 inches of product depth, measuring 56F and 59 F in two different containers. (3 penalty points)
- Critical: Ground beef measures 46 F in cold drawer (6 penalty points)
- Critical: Cook discards ready to eat hamburger ingredients handled with bare hand contact upon inspector informing him that the Health department considers ready to eat food handled with bare hands to require discard. (6 penalty points)
Corrected on site.
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
- Critical: Ice is dumped into hand sink. (3 penalty points)
- Critical: Hand drying provision is not at hand sink. (3 penalty points)
Corrected on site.
- Areas of wall are cracked/chipped. (1 penalty point)
- Areas of ceiling and wall are not clean. (1 penalty point)
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6/26/2015 | Routine | 62 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food areas in the walk-in. (3 penalty points)
- Various shakers 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. In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
2 occurences.
- Various containers of food in the walk-in cooler are not covered to prevent contamination. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cardboard used beneath oil buckets is not changed daily. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. (6 penalty points)
2 occurences.
- Handwashing signage in mens bathroom is damaged. (1 penalty point)
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11/14/2014 | Routine | 84 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Linens are being used as a shelf liner. (1 penalty point)
- Critical: Single use containers are being reused. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Reach-in cooler handles are dirty. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
|
1/22/2014 | Routine | 81 | Advise & Educate |
- Critical: Employee drinks are stored above food in the walk in cooler. (3 penalty points)
- 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)
- Food is stored within the splash zone of the employee handwashing sink. (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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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1/10/2013 | Routine | 80 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: A food employee touched ready-to-eat foods with bare hands. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. Food is being stored on the floor. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Raw ground beef is being held at 44F in the grill reach-in cooler drawer. (6 penalty points)
- Critical: Chili is being held at 129 F in the hot holding unit. Gyro meat is being held at 102 F on the shawarm spit. (6 penalty points)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. The freezer floors are dirty and filled with food debris. (1 penalty point)
2 occurences.
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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6/13/2012 | Routine | 56 | Advise & Educate |
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Employee purse stored above container of food. (1 penalty point)
- One light shield is broken. Shelves in the walk in are broken. Some lights are out. (1 penalty point)
3 occurences.
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9/1/2011 | Routine | 96 | Advise & Educate |
- The current health department permit is not posted in public view. (1 penalty point)
- Critical: Pastrami in the walk in is held at 45F. Chicken in the drawer cooler is held at 51 F. (6 penalty points)
Corrected on site.
2 occurences.
- Shelves in the walk in cooler are broken. (1 penalty point)
- Various walls are damaged. (1 penalty point)
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2/28/2011 | Routine | 91 | Advise & Educate |
- Critical: Personal food stored above customer food. (6 penalty points)
- Shelves in the walk in cooler are damaged. (1 penalty point)
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8/18/2010 | Routine | 93 | Advise & Educate |
- Critical: Tuna in the reach in cooler is 47F. (6 penalty points)
- Shelves in the walk in are in disrepair. (1 penalty point)
- Critical: An unlabeled spray bottle is on the counter. (6 penalty points)
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1/29/2010 | Routine | 87 | Advise & Educate |
- Single serve cup used to scoop out food. (1 penalty point)
- The shelves in the walk in cooler are unclean. (1 penalty point)
- Several lights on the hood do not work. (1 penalty point)
- Critical: Unlabeled spray bottle on the prep table. (6 penalty points)
|
6/17/2009 | Routine | 91 | Advise & Educate |
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