- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Moldy tomatoes being stored on-site. (6 penalty points)
Corrected on site.
- Critical: Dishes being stored in the mop sink. (6 penalty points)
- Critical: Cut tomatoes and raw bacon is being held between 46 to 48°F in the make table. (6 penalty points)
- 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)
- Critical: Gyro meat past the discard time. Can green chiles are past the discard date of 2014. (6 penalty points)
Corrected on site.
2 occurences.
- Domestic style drill is being used to mix fry sauce. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- A reach-in cooler at make table is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. Ceilings in the walk-in cooler are dirty. Reach-in cooler gaskets are dirty. Non-food contact surfaces of various equipment are dirty. Bottom of drink cooler is dirty. (1 penalty point)
5 occurences.
- Critical: Items stored in the handsink. (3 penalty points)
Corrected on site.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- There is a gap at the juncture of the exterior wall and roof. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- There is insufficient light intensity in the storage area. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. Floor sinks are dirty. (1 penalty point)
3 occurences.
- Cigarettes stored by single service items. (1 penalty point)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
- Smoking occurring in the food preparation area. (1 penalty point)
|
1/12/2016 | Routine | 49 | Advise & Educate |
- 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)
- 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)
- Cabinetry is not smooth, easily cleanable and non-absorbent. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Exterior surfaces of cooking equipment are dirty. The bottom surfaces of the beer coolers are dirty. (1 penalty point)
2 occurences.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- The ventilation system is not enclosed to prevent contamination. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Utility lines are not installed off the ceiling to facilitate cleaning. (1 penalty point)
- The mop sink is dirty to sight and touch. The floor is dirty beneath cooking equipment. A wall is dirty near the walk-in cooler. (1 penalty point)
3 occurences.
|
7/29/2015 | Followup | 83 | Advise & Educate |
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Portions surrounding the flat top grill are dirty. (1 penalty point)
- The floor is dirty in various areas. The floor is dirty beneath the flat top grill. (1 penalty point)
2 occurences.
|
7/23/2015 | Followup | 92 | Advise & Educate |
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (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)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Spoiled limes are being stored in the walk-in cooler. (6 penalty points)
Corrected on site.
- Critical: Raw beef is stored above ready-to-eat foods (bread) in the walk-in cooler. Raw beef is stored above pastrami in the walk-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- 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.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Food equipment is stored in the mop sink. (6 penalty points)
- Critical: Pastrami is being held at 44°F in the walk in cooler. (6 penalty points)
- 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)
- Critical: Spoiled limes were discarded on site. (6 penalty points)
- Single service items are stored on the floor, outside. Clean equipment is stored on the floor. (1 penalty point)
2 occurences.
- Card board is being used to store food. Garbage sacks are used to fix the ventilation system. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
3 occurences.
- A home style drill is used to mix fry sauce. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Wood shelves are damaged (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. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- Reach-in cooler handles are dirty. Reach-in cooler gaskets are dirty. Non-food contact surfaces of various equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
4 occurences.
- Critical: A hand washing sink is blocked. (3 penalty points)
Corrected on site.
- Critical: Waste water from an ice bin is being drained into a bucket. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
- The dumpster area is not maintained clean. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (walk-in cooler, and throughout) Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Ventilation systems are not enclosed or covered to prevent contamination of food or food equipment. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Utility lines are not installed off the walls and ceiling to facilitate cleaning. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. The floor is dirty beneath cooking equipment. Floor sinks are dirty. (1 penalty point)
5 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Nonfunctional equipment is 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)
- An employee phone is stored on a package of hamburger buns. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
- Critical: Bleach is stored above peppers. (6 penalty points)
Corrected on site.
- Critical: WD-40 is stored above single service items. (3 penalty points)
Corrected on site.
|
7/22/2015 | Routine | 0 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Gyro meat is being held at 90°F on the spit grill. (6 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Dumpster lids are left open. (1 penalty point)
- (missing end caps)Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
- The front door is propped open. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. The floor is dirty beneath equipment. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
- (two reach ins)Nonfunctional equipment is stored in the kitchen. (1 penalty point)
|
10/24/2014 | Routine | 77 | |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Raw beef is being held out of temperature control at 58 °F on a counter. (6 penalty points)
- 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)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
Corrected on site.
- the baffles are missing in the hood. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the soda holster is unclean. The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Interior surfaces of a reach in cooler are unclean. The meat slicer is unclean to sight and touch. (6 penalty points)
5 occurences.
- The exterior surfaces of cooking equipment is unclean. (1 penalty point)
- Light intensity in the reach in cooler is less than 10 foot candles. (1 penalty point)
- The ceiling is dirty in various areas. Walls are dirty in various areas. The floor is dirty in various areas. The floor is dirty in the walk-in cooler. The floor is dirty beneath cooking equipment. (1 penalty point)
5 occurences.
|
11/8/2013 | Routine | 73 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Cooked chicken is being held out of temperature control at 61 °F on a counter. Gyro meat is being held at 90°F on the rotisserie . (6 penalty points)
2 occurences.
- 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)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The baffles are missing in the hood. (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 meat slicer is unclean to sight and touch. Shelves throughout the kitchen are unclean to sight and touch. The interior of the ice bin is unclean. (6 penalty points)
4 occurences.
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
|
6/4/2013 | Routine | 61 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- The walk in floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
|
11/2/2012 | Followup | 94 | Permit re-instated |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. The person in charge is unable to demonstrate knowledge of correct procedures for cleaning and sanitizing utensils and food contact surfaces. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. (3 penalty points)
3 occurences.
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- A carboard box of tomatoes is stored on the mop sink (1 penalty point)
- Critical: Sliced tomatoes are being held at 50 °F in the make table. (6 penalty points)
- 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)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Single service items are stored on the floor. Clean lineans are not protected from contamination in storage. (1 penalty point)
2 occurences.
- Cabinetry is not smooth, easily cleanable and non-absorbent. Shelves in the walk in are not maintained to be smooth or easily cleanable. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The cup cleaner at thecthre compartment sink is storedcubclean. Shelves throughout the kitchen are unclean to sight and touch. The meat slicer is unclean to sight and touch. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Interior surfaces of a reach in cooler are unclean. Gaskets of a reach in cooler are unclean. Interior surfaces of the make table are unclean. The nozzle holder of the soda gun has mold growing in it. (6 penalty points)
9 occurences.
- Non-food contact surfaces of various equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The hand sink is in disrepair and not working. (6 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
- Critical: There is a hole in the floor at the front bar where plumbing pipes are exposed that has been repaired with towels and then covered with a piece of carpet. (6 penalty points)
- There are various pieces of equipment made of unsealed wood. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
4 occurences.
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
- Light intensity is less than 20 foot candles in the warewashing area. Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
2 occurences.
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- There is a hole in the ceiling above a food prep surface. Various walls are damaged. Various floor surfaces are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- Shelves where clean glassware is being stored is unclean. Walls are dirty in various areas. The ceiling is dirty in various areas. The floor is dirty in various areas. The floor sink beneath the 3-compartment sink is dirty. The floor is dirty beneath cooking equipment. (1 penalty point)
5 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: There are mouse droppings behind the equipment. (3 penalty points)
- Carpeting is installed in a food preparation area. (1 penalty point)
- Critical: The establishment is closed due to multiple imminent health hazards, the main being the inability to was hands. (100 penalty points)
|
10/30/2012 | Routine | 0 | Permit Suspension |
- Unable to document that there is certified food safety manager . (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- The mop sink is in disrepair. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- The exterior of the ice Machine is extremely unclean. Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty and rusty. (1 penalty point)
3 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- There are holes to the outside through the eves. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Walls are dirty in various areas. The ceiling is dirty in various areas. The floor is dirty in various areas. (1 penalty point)
3 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
8/2/2011 | Routine | 77 | Advise & Educate |
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