Inspection findings |
Inspection Date |
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Equipment and utensils not designed & constructed for durability.
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Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned, rinsed and sanitized as specified by the Food Code.
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Hand Drying Provision - Each handwashing sink or group of adjacent sinks is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
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Nonfood-contact surfaces not being cleaned at frequency to prevent buildup of residue.
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Jan 7, 2011
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A handwashing sink is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
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Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
[multiple violations]
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Eating, Drinking, or Using Tobacco - An employee was eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result.
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Establishment not managed by a Certified Food Safety Manager Registered with the Department.
[multiple violations]
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Hand Drying Provision - Each handwashing sink or group of adjacent sinks is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
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Handwashing Cleanser, Availability - Each handwashing sink or group of 2 adjacent lavatories is not provided with a supply of hand cleaning liquid, powder, or bar soap.
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Physical facilities maintained in good repair & cleaned as often as necessary to keep them clean
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Jan 6, 2012
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Concentration of sanitizer solution determined by use of test kit.
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Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
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Equipment food-contact surfaces and utensils not clean to sight and touch.
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Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned, rinsed and sanitized as specified by the Food Code.
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Handwashing Cleanser, Availability - Each handwashing sink or group of 2 adjacent lavatories is not provided with a supply of hand cleaning liquid, powder, or bar soap.
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Handwashing sink not equipped to provide water at 100°F through a mixing valve or combination faucet.
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Lighting intensity not adequate in food prep, storage & service areas.
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Jul 13, 2012
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Restaurant representatives - add corrected or new information about CLUB WET, 2706 South 1900 West, Ogden, UT »