- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. (3 penalty points)
- The container of lettuce is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: The establishment is packaging potentially hazardous food using a reduced oxygen packaging method without a HACCP plan. Advised the person in charge all reduced oxygen packaging must be stopped until the Health Department is provided with a HACCP. (3 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice bin is dirty. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- Critical: There is no hand sink convenient and accessible in the pizza/saladfood preparation area. (6 penalty points)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Areas of the floor are missing grout. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- Critical: Sanitizer buckets are not labeled. (6 penalty points)
- Critical: Sanitizer buckets are being stored on a food preparation surface. (3 penalty points)
Corrected on site.
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2/27/2015 | Routine | 65 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
Corrected on site.
- Critical: The milk on the counter is measuring 59 degrees. (6 penalty points)
Corrected on site.
- Critical: Moldy lemons are stored in the walk-in. (6 penalty points)
Corrected on site.
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- The vents in the freezer are dusty/dirty. The plastic air screens on the freezer are dirty. (1 penalty point)
2 occurences.
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2/25/2014 | Routine | 72 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- The ice scoop is not stored in a clean location. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- Exterior surfaces of food containers are dirty. (1 penalty point)
Corrected on site.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
Corrected on site.
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1/15/2013 | Routine | 84 | Advise & Educate |
- Not all food handler cards are valid. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Various items in the cold holding unit in the pizza area are measuring 53 F. (6 penalty points)
Corrected on site.
- The cutting board is stained. (1 penalty point)
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- The handle for the hot water at the mop sink is missing. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
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8/15/2012 | Routine | 81 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water.89 F. (1 penalty point)
Corrected on site.
- Food is being stored on the floor. Pasta (1 penalty point)
Corrected on site.
- Critical: Cooked garlic on the counter is measuring 59 F. (6 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The lights above cook area are dusty and dirty. The lid to the ice machine is dirty. (1 penalty point)
2 occurences.
- 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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12/20/2011 | Routine | 76 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employee personal food is stored in the McCall reach-in above lemons and limes and salad dressing. (6 penalty points)
Corrected on site.
- Critical: In the reach-in on the line, raw chicken is stored above raw fish. (6 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)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior surface of the ice bin is dirty. (6 penalty points)
- Critical: There is no hand sink in the back pizza area, it was removed from the wall. (6 penalty points)
Corrected on site.
- Critical: The hand sink on the line is leaking. (3 penalty points)
Corrected on site.
- Employee personal items are not stored separately from food and equipment. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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3/25/2011 | Routine | 56 | Advise & Educate |
- Critical: Raw chicken is stored above cooked chicken in the walk-in. (6 penalty points)
- The hand sink is no longer sealed to the wall. (1 penalty point)
- The inside of the ice bin is dirty. (3 penalty points)
- The vent above the pizza oven is dirty. (1 penalty point)
- The hot water did not reach 100 F within 30 seconds. (1 penalty point)
- The chemical dispensers are not repaired according to law. (1 penalty point)
- The lights in the walk-in are burned out. (1 penalty point)
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9/30/2010 | Routine | 86 | Advise & Educate |
- The can opener is dirty. (3 penalty points)
|
3/30/2010 | Followup | 97 | Advise & Educate |
- The servsafe manager is not registered with Salt Lake Valley Health Department. (1 penalty point)
- Critical: Employee beverage is stored on the preparation table. (6 penalty points)
- Critical: The manager failed to demonstrate appropriate knowledge of food safely. (6 penalty points)
- The scoop handle is touching the flour. (1 penalty point)
- Various items are not stored to protect from contamination. (1 penalty point)
- Critical: The cooked garlic and ricotta cheese is measuring 51 F. (6 penalty points)
- Critical: The cooked pasta is measuring 60 F. (6 penalty points)
- Critical: The 1/2 and 1/2 in the walk-in is measuring 53. (6 penalty points)
- Critical: Not all potentially-hazardous ready- to- eat foods are date-marked. (6 penalty points)
- The ambient air in the walk-in is measuring 46 F. (1 penalty point)
- The can opener is dirty. (3 penalty points)
- Inside the ice bin is dirty. (3 penalty points)
- Critical: The warewash machine is not sanitizing. 153 F. (6 penalty points)
- The women's toilet room is lacking a covered trash can. (1 penalty point)
- There is no soap at the hand sink, only sanitizer. (3 penalty points)
- Utility lines/cords are stored on the floor such that they prevent cleaning. (1 penalty point)
- Employee personal items are stored next to clean equipment. (1 penalty point)
- Critical: Not all chemcial bottles are labled. (6 penalty points)
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3/16/2010 | Routine | 36 | Advise & Educate |
- Servsafe manager is not registered with SLVHD. (1 penalty point)
- Alfredo sauce is thawing in stagnet water. (1 penalty point)
- Critical: The pizza sauce and white sauce is measuring 47 F. (6 penalty points)
- Critical: The cut tomatoes are measuring 47 F. (6 penalty points)
- The CO2 tank tank is not secured. (1 penalty point)
- The make table is not able to maintain temperature. (1 penalty point)
- The ice machine is dirty on the inside. (3 penalty points)
- The hand sink only has sanitizer not soap. (3 penalty points)
- Utilitily lines/cords are on the floor such that they prevent cleaning. (1 penalty point)
- The wall by the hand sink in pizza prep area is in disrepair. (1 penalty point)
- The floor in the freezer is dirty. (1 penalty point)
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1/27/2010 | Routine | 75 | Advise & Educate |
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