- Critical: Eating, Drinking, or Using Tobacco (6 penalty points)
Uncovered employee beverage is stored above clean kitchenware.
- Critical: Separation, Packaging, Segregation (6 penalty points)
Raw chicken is stored above ready to eat food in reach-in. Pan of raw
- In-Use Utensils-Between-Use Storage (1 penalty point)
Bean scoop handle is touching beans.
- Food Storage (1 penalty point)
Containers of food are stored on floor of walk-in.
- Critical: Time as a Public Health Control (6 penalty points)
Rolled tacos held on shelf out of temperature control at 112 F are not
- Nonfood-contact Surfaces (1 penalty point)
Cardboard covers part of dunnage rack. Bottom shelf below table appea
- Good Repair and Proper Adjustment (1 penalty point)
Walk-in is not maintained to hold food at 41 F or less.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (6 penalty points)
Can opener blade is dirty.
- System Maintained in Good Repair Non-critical (1 penalty point)
Cold water valve handle is missing at handsink
- Insect Control Devices-Design and Installation (1 penalty point)
Fly strip with dead flies attached is above food prep area.
- Employee Accomodations-Designated Areas (1 penalty point)
Employee food is stored above eggs in walk-in.
- Repairing-Physical Facilities (1 penalty point)
Areas of floor, wall and ceiling are not repaired to be smooth and eas
- Critical: Cold Holding (6 penalty points)
Meat measures 45F in walk-in.
|
09/16/2010 | Routine | 62 |
- Critical: Separation, Packaging, Segregation (6 penalty points)
Boxes of raw meat are stored above cooked meat in walk-in.
- Nonfood-contact Surfaces (1 penalty point)
Bottom shelf of prep table supported with wooden leg is not smooth.
- Restraining Pressurized Containers (1 penalty point)
CO2 tanks are not restrained.
- Fixed Equipment-Spacing or Sealing (1 penalty point)
Handsink and 3 compartment sink are not adequately sealed to wall.
- Cutting Surfaces (1 penalty point)
Cutting boards are pitted and scored.
- Kitchenware and Tableware (1 penalty point)
Unwrapped utensils for customer self-service are not presented so that
- Surface Characteristics-Indoor Areas (1 penalty point)
Interior surfaces of wooden cabinetry below and behind front service c
- Floors, Walls, and Ceilings-Utility Lines (1 penalty point)
Drain line is on floor.
- Repairing-Physical Facilities (1 penalty point)
Areas of floor, wall and ceiling are not maintained to be smooth and e
- Cleaning-Frequency and Restrictions (1 penalty point)
Areas of floor are not clean.
|
04/01/2010 | Routine | 85 |
- Critical: Separation, Packaging, Segregation (6 penalty points)
Package of raw ground meat sausage is is touching a package of raw shr
- Good Repair and Proper Adjustment (1 penalty point)
Front cover to ice machine is missing.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (6 penalty points)
Underside of ice machine lid above ice is not clean.
- Kitchenware and Tableware (1 penalty point)
Unwrapped utensils for customer self service are not presented so that
- Surface Characteristics-Indoor Areas (1 penalty point)
Porous acoustical ceiling tile in part of prep area is not smooth and
- Floors, Walls, and Ceilings-Utility Lines (1 penalty point)
Drain line is on floor.
- Floor and Wall Junctures-Coved and Enclosed or Sealed (1 penalty point)
Coving is not at all floor-wall junctures.
- Repairing-Physical Facilities (1 penalty point)
Wall covers are missing at clean-out plugs.
- Cleaning-Frequency and Restrictions (1 penalty point)
Areas of wall, floor and ceiling are not clean.
- Food Safety Manager Certification (1 penalty point)
Unable to show a certified manager is registered with SLVHD.
|
10/06/2009 | Routine | 80 |
- Fixed Equipment-Spacing or Sealing (1 penalty point)
Hood above grill is not sealed to the nearby wall.
- Surface Characteristics-Indoor Areas (1 penalty point)
Space between the walls of the walk-in and the walls of the building a
- Floor and Wall Junctures-Coved and Enclosed or Sealed (1 penalty point)
Coving is not at all floor wall junctions.
- Lighting-Intensity (1 penalty point)
Less than 10 foot candles of light are measured in the walk-in.
- Repairing-Physical Facilities (1 penalty point)
Areas of floor and ceiling are not maintained to be smooth and easily
- Food Safety Manager Certification (1 penalty point)
Unable to verify certified manager is registered with SLVHD.
|
03/30/2009 | Routine | 94 |
Restaurant representatives - add corrected or new information about Betos Mexican Food, 8025 W 3500 S, Magna, UT 84044 »