Blue Nile Ethiopian Cuisine, 765 S State St, Salt Lake City, UT 84111 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Kitchen helper is missing a food handler card. (1 penalty point)
- Critical: Food safety manager certification is expired. (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)
- Critical: Sanitizer concentration in the 3-compartment sink is too low below 100 ppm. (6 penalty points)
Corrected on site.
- Various floor surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
|
12/11/2015 | Routine | 84 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Ice is being stored in plastic shopping bag. (6 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: Sanitizer concentration in3- compartment sink is too low below 100 ppm. (6 penalty points)
Corrected on site.
- Critical: Mop sink faucet does not have a back flow prevention device. (6 penalty points)
- Women's restroom garbage is missing a cover. (1 penalty point)
- Critical: Butane fuel is stored with clean cooking equipment. (3 penalty points)
Corrected on site.
|
10/7/2014 | Routine | 74 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
- Various surfaces are lined with foil. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
7/2/2013 | Routine | 96 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
|
7/9/2012 | Followup | 99 | Permit re-instated |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- 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 shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- 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: Various items are being held between 46-51°F in the traulsen reach in cooler. Raw beef is being held at 49°F in the micargi reach in cooler. (6 penalty points)
2 occurences.
- Critical: Cooked cabbage is being held at 96 °F in the pot on the table. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Critical: The reach-in is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Sponges are used to wash dishes. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Nonfunctional equipment is stored in the kitchen. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
7/6/2012 | Routine | 45 | Permit Suspension |
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