Au Naturale, 880 E 2100 S, Salt Lake City, UT 84106 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- 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)
- Utensils are stored in standing water. (1 penalty point)
- (Hood) Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Hose bib lacks vacuum breaker valve. (1 penalty point)
- Critical: There are floor sinks and a floor drain located in the upstairs walk-in cooler. (6 penalty points)
- There is an uncleanable gap between the walk in box and the adjacent wall. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
1/26/2015 | Routine | 72 | |
- (labels are ordered) Food containers are not labeled with the common name of the food. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Areas of the floor are missing grout. (1 penalty point)
- Walls in the meat cooler are dirty in various areas. (1 penalty point)
|
10/14/2014 | Followup | 87 | |
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper cooling temperatures and time parameters for potentially hazardous foods. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Cooked potatoes (wedges) are being held at 50°F in the walk in cooler. blanched potatoes( fries )are being held out of temperature control at 72°F on a counter. (6 penalty points)
2 occurences.
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. (6 penalty points)
2 occurences.
- clean equipment stored in rubbermaid bins (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The canopener is unclean to sight and touch. The interior of the ice bin is dirty. (6 penalty points)
3 occurences.
- The interior of the outside smoker is unclean. (1 penalty point)
- upstairs Fan covers in the walk-in cooler are dirty. downstairs Fan covers in the walk-in cooler are dirty. Fan covers in the kitchen are dirty. (1 penalty point)
3 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Walls are dirty in meat walk in areas. (1 penalty point)
|
10/7/2014 | Followup | 61 | Advise & Educate |
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper cooling procedures for potentially hazardous foods. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing in standing water. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
Corrected on site.
- Box-in bag soda Syurp and piping stored in Utility/ work room (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- hoods -Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Lid broken on plastic bin (1 penalty point)
- Critical: The interior of the ice bin is dirty. Interior surfaces of the ventilation hood are unclean. small bar area-Surfaces are unclean around the soda dispenser nozzles. arge ba area-Surfaces are unclean around the soda dispenser nozzles. Shelves in the walk-in cooler are unclean to sight and touch. basement- The interior of the ice machine is unclean. (6 penalty points)
6 occurences.
- The interior of the outdoor smoker is unclean. (1 penalty point)
- Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. upstairs Hand sink water temperature does not reach 100°F within 30 seconds.downstairs (3 penalty points)
Corrected on site.
2 occurences.
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- ceiling surfaces are damaged in walk in Areas of the floor are missing grout. Various ceiling surfaces are damaged. hole in ceiling in prep area. (1 penalty point)
3 occurences.
- The floor is dirty in walk in areas. Floor sinks are dirtyin walk in. The floor is dirty beneath cooking equipment on cook line. The ceiling is dirty in cooking areas. Floor sinks are dirty in bar area. The floor is dirty beneath equipment in bar area The floor is dirty in meat walk in areas. (1 penalty point)
7 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Critical: chemicals stored hanging on handsink (6 penalty points)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
|
9/22/2014 | Routine | 39 | |
- Utensils are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- No ambient air thermometer in walk in (1 penalty point)
Corrected on site.
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The interior of the ice bin is dirty.(by drive through) The interior of the ice machine is unclean. (6 penalty points)
Corrected on site.
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
Corrected on site.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
Corrected on site.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
8/26/2013 | Routine | 76 | Advise & Educate |
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