SUPER STOP TEXACO, 1514 West 2100 South, West Haven, UT - Restaurant inspection findings and violations

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Business Info

Restaurant: SUPER STOP TEXACO
Address: 1514 West 2100 South, West Haven, UT
Total inspections: 6
Last inspection: Jun 11, 2012
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Inspection findings

Inspection Date
  • 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
  • Backflow prevention device or air gap provided on plumbing fixtures as required.
  • Employee(s) working without valid food safety certificate(s).
  • Equipment food-contact surfaces and utensils not clean to sight and touch.
  • Establishment not managed by a Certified Food Safety Manager Registered with the Department.
  • Nonfood-Contact surfaces of equipment have and accumulation of dust, food residue and other deris.
Jan 11, 2011
  • Backflow prevention device or air gap provided on plumbing fixtures as required.
  • Establishment not managed by a Certified Food Safety Manager Registered with the Department.
Feb 17, 2011
  • Establishment not managed by a Certified Food Safety Manager Registered with the Department.
Mar 21, 2011
  • 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
  • Establishment not managed by a Certified Food Safety Manager Registered with the Department.
  • Food Employees did not clean their hands and exposed portions of their arms at appropriate time(s).
  • 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.
  • 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.
  • Hot Holding - Potentially hazardous hot food was not maintained at temperature of 135°F or above.
  • Nonfood-Contact surfaces of equipment have and accumulation of dust, food residue and other deris.
Jun 27, 2011
  • Cooling, heating, & holding equipment not sufficient in number & capacity.
  • Hot Holding - Potentially hazardous hot food was not maintained at temperature of 135°F or above.
Dec 19, 2011
  • Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
  • Hot Holding - Potentially hazardous hot food was not maintained at temperature of 135°F or above.
Jun 11, 2012

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