- Critical: Employees personal beverages are not separated from food preparation areas. Employee food is stored with food equipment. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: The person in charge is not ensuring that persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas. (3 penalty points)
- Critical: Raw beef is stored above ready-to-eat foods (tofu) in the reach-in cooler. (6 penalty points)
Corrected on site.
- 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)
Corrected on site.
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Spicy tuna is being held out of temperature control at 49°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)
- Cardboard is being used as shelf liner. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- A drainboard is not sealed to the wall. (1 penalty point)
- The condenser unit in a reach-in cooler is leaking. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The hand washing sink is dirty. Reach-in cooler gaskets are dirty. Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
4 occurences.
- Critical: A hand washing sink is blocked. The hand washing sink is being used for other purposes. (3 penalty points)
2 occurences.
- A ceiling tile is out of place. There are various holes in the walls. (1 penalty point)
2 occurences.
- A wall is dirty near the blenders. Various surface in the walk-in freezer are dirty. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- A lawn mower is stored in the kitchen. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
- Critical: A food container is being used to store poisonous or toxic materials (sanitizer). (6 penalty points)
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11/19/2015 | Routine | 44 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- In use utensils are stored in standing water. The ice scoop is stored on top of the soda dispenser.. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Critical: Raw shrimp is being held at 50 °F in the make table. (6 penalty points)
Corrected on site.
- Critical: Interior surfaces of the ventilation hood are unclean. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The hand sink is being used for other purposes. (3 penalty points)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- The floor is dirty beneath cooking equipment. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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3/11/2015 | Routine | 65 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Utensils are stored in standing water. 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)
Corrected on site.
4 occurences.
- There is no sanitizer bucket available for wet wiping cloths. Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
2 occurences.
- 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 is being stored on the floor in the walk in freezer. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
4 occurences.
- Pressurized cylinders are not secured. (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 extensor surfaces of cooking equipment is dirty. The interior of the microwave is unclean. (1 penalty point)
2 occurences.
- Critical: There is no soap at the hand sink. (3 penalty points)
- Various ceiling surfaces are damaged. (1 penalty point)
- The walls are dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Nonfunctional equipment is stored on the premises. (1 penalty point)
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7/29/2014 | Routine | 79 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw shrimp is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
- The ice scoop is stored on an unclean surface. Bowls are used for food scoops and are stored inside food containers. Rice scoops are stored in standing water. (1 penalty point)
Corrected on site.
3 occurences.
- Critical: Cab meat is being held out of temperature control at 45 °F on a counter. (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 canopener is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Nonfunctional equipment is stored in the kitchen. Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
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10/8/2013 | Routine | 72 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Utensils are stored in standing water. (1 penalty point)
- 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)
- 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.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
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1/16/2013 | Routine | 76 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. Employees personal food is not separated from customer food in the walk in. (3 penalty points)
Corrected on site.
2 occurences.
- Food is being stored on the floor. (1 penalty point)
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- The hood above the stove is unclean. (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)
- Various walls are damaged. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
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5/23/2012 | Routine | 75 | Advise & Educate |
Restaurant representatives - add corrected or new information about Blue Finn, 3245 S State St, South Salt Lake, UT 84115 »