- 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: Raw ground beef is stored above other raw meats with lower required cooking temperatures. Raw chicken is stored above cottage cheese in a reach-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Food in the walk-in cooler is not covered to prevent contamination. Food is being stored on the floor. (1 penalty point)
2 occurences.
- Non-food contact surfaces of equipment are made of unsealed wood (shelving in the dry storage). (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. Ware washing drainboards need sealing to the wall. (1 penalty point)
2 occurences.
- The condenser unit in the walk-in freezer is leaking and creating ice build up. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
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12/16/2015 | Routine | 82 | Advise & Educate |
- 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 in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Food is being heated in the steam table in non-food grade containers. Food is being stored in non-food grade containers. (6 penalty points)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Gaskets are damaged on a the ice machine.. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- Various ceiling surfaces are damaged. Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
3 occurences.
- The ceiling is dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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3/24/2015 | Routine | 78 | Advise & Educate |
- Critical: Raw turkey is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. The ice scoop is stored in contact with a dirty surface . (1 penalty point)
2 occurences.
- Taco shell bowls are stored uncovered on top of the microwave. A container of food is being stored on the floor in the walk in cooler. Food in the walk-in cooler is not covered to prevent contamination. Food in the storage room is not covered to prevent contamination. Food is being stored on the floor in the walk in freezer. (1 penalty point)
5 occurences.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Various ceiling surfaces are damaged. Areas of the floor are missing coving. Various floor surfaces are damaged. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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7/29/2014 | Routine | 69 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- 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)
- 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 in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- food is not covered in storage. (1 penalty point)
- Critical: Cheese is being held at 55°F in the make table. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is stored on the floor. Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
2 occurences.
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Various ceiling surfaces are damaged. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A container of soap is not labeled. (6 penalty points)
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9/24/2013 | Routine | 64 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. Butter scoops are stored in standing water. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the storage is not covered to prevent contamination. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
2 occurences.
- 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: Food is being stored in non-food grade containers. (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- The spatula stored in the prep table is broken. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- Walk in floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various ceiling surfaces are damaged. Various floor surfaces are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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3/26/2013 | Followup | 72 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
2 occurences.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
3 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Bread rolls under the vent are not covered to prevent contamination. Food in the storage room is not covered to prevent contamination. A container of food is being stored on the floor in the walk in cooler. Food in the walk-in cooler is not covered to prevent contamination. A container of food is being stored on the floor of the walk in freezer. (1 penalty point)
5 occurences.
- Critical: Cooked hamburgr is being held out of temperature control at 115 °F on a counter. (6 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)
- clean food equipment is stored on the floor. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Turkey is stored on a tray that is not smooth, easily cleanable or durable. Non food grade equipment is used to store food in the dry storage room. (1 penalty point)
2 occurences.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
2 occurences.
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- The handle of the spatula in the make table is broken. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. Surfaces of the stand mixer above the bowl are dirty. The underside of the shelf above a preparation table is unclean. The interior of the ice machine is unclean. (6 penalty points)
5 occurences.
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- The walk in freezer and walk in fridge floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various ceiling surfaces are damaged. Various floor surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. The floor is dirty in various areas. Walls are dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
4 occurences.
- Ceiling air vents are dusty. (1 penalty point)
2 occurences.
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2/13/2013 | Routine | 54 | Advise & Educate |
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. An employee used customer cups to scoop ice (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor. Food in storage is not covered to prevent contamination. Food in the walk-in cooler is not covered to prevent contamination. Food is being stored on the floor in the walk in freezer. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
5 occurences.
- Critical: cut tomatoesis being held at 55 °F in the make table. cut melon is being held at 55 °F in a reach in cooler. (6 penalty points)
Corrected on site.
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: The beverage air reach in lacks an ambient air thermometer (3 penalty points)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong, in both of the waitress stations. (6 penalty points)
2 occurences.
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
Corrected on site.
2 occurences.
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. The floor is dirty beneath cooking equipment. Shelves are dirty in various areas. (1 penalty point)
3 occurences.
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7/9/2012 | Routine | 67 | Advise & Educate |
- Critical: An employee did not wash hands between clean and dirty tasks at the warewashing area. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a reach in cooler. (6 penalty points)
- 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)
- Whole potatoes are Stored on electrical boxes. A container of raw meat is being stored on the floor in the walk in cooler. Food in the walk-in cooler is not covered to prevent contamination. various containers of food is being stored on the floor. Raw meat is stored above other foods in the freezer. Food is being stored on the floor in the walk in freezer. (3 penalty points)
Corrected on site.
5 occurences.
- 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: Food is being stored in non-food grade containers. (6 penalty points)
- Cabinetry in the dry storage area is not smooth, easily cleanable and non-absorbent. It is made of unsealed wood. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The underside of the shelf above a preparation table is unclean. The interior of the ice machine is unclean. (12 penalty points)
2 occurences.
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- Various floor surfaces are damaged. Various ceiling surfaces are damaged. Various walls are damaged. The floors of the walk in refrigerator and of the freezer are in disrepair. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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12/7/2011 | Routine | 48 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- A dirty pan is stored on food containers. Food in the walk-in cooler is not covered to prevent contamination. Potatoes are being stored on the floor in the Furnace room. (1 penalty point)
3 occurences.
- Critical: Melon is being held at 48 °F in a reach in cooler. (6 penalty points)
- Critical: Flour is being stored in non-food grade container. (3 penalty points)
- Shelves are damaged in the storage room. (1 penalty point)
- Critical: The stand mixer is dirty. Shelves in the walk-in cooler and throughout the kitchen are unclean to sight and touch. (Moldy in the walk in.) a Knife rack is heavily encrusted with food debris. Clean utensils are stored with dirty utensils. The canopener is unclean to sight and touch. (6 penalty points)
5 occurences.
- Exterior surfaces of cooking equipment are dirty. (3 penalty points)
- Shelves in the storage room are dirty. There is an accumulation of food debris behind the grills and under grills. (1 penalty point)
2 occurences.
- Critical: A spray hose hangs below the flood rim of the sink. (3 penalty points)
- The floor in the walk in cooler is no longer smooth, easily cleanable and non-absorbent. Various ceiling surfaces are damaged. The wall beside the Coke dispenser is severely damaged. (1 penalty point)
3 occurences.
- The floor is dirty in the walk in freezer. (1 penalty point)
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12/9/2010 | Routine | 66 | Advise & Educate |
- Critical: An employee drink is stored above the cold table across from grill. (6 penalty points)
- Wet towels are stored on top of prep surfaces. (1 penalty point)
- Some plates are stored unprotected from contamination. (1 penalty point)
- Some CO2 tanks are stored unrestrained. (1 penalty point)
Corrected on site.
- The spray table/station is not sealed to the wall. (1 penalty point)
- Critical: The microwave internal surfaces are unclean. (6 penalty points)
Corrected on site.
- Critical: The knife storage case is unclean. Bread is touching a dirty surface at shelf. (12 penalty points)
2 occurences.
- The fan across from grill is unclean. (1 penalty point)
- The light at walk in freezer is not shatter resistant. (1 penalty point)
- The wall under scrape/spray table is indisrepair. (1 penalty point)
- The floor under the scrape/spray table is in disrepair. (1 penalty point)
- The floor in the mechanical room is unclean. The floor at walk in freezer is unclean. (2 penalty points)
2 occurences.
- Critical: A chemical container is not labeled. (6 penalty points)
Corrected on site.
- Critical: A chemical spray bottle is stored next to waffle maker. (6 penalty points)
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4/8/2010 | Routine | 54 | Advise & Educate |
Restaurant representatives - add corrected or new information about Amber Restaurant, 217 E 3300 S, South Salt Lake, UT 84115 »