- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Chicken wings and sausage are being held at 52-55°F in the make table. (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)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
Corrected on site.
2 occurences.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Insect control devices are installed above food preparation areas. (1 penalty point)
Corrected on site.
- Ceiling air vents are dusty. (1 penalty point)
|
9/24/2015 | Routine | 71 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food employees are not using hair restraints. (1 penalty point)
- Critical: Package of raw chicken is stored in contact with ready-to-eat food in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Linens are in contact with food. (1 penalty point)
Corrected on site.
- Food is being stored on the floor. Food is being stored on the floor. (1 penalty point)
2 occurences.
- Critical: Cooked pork is being held at 44°F in a reach in cooler. Cooked pasta is being held at 45°F in a reach in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Mashed potatoes are being held at 129°F in the steam table. (6 penalty points)
Corrected on site.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Domestic style freezer is not durable for commercial use. A beverage cooler is being used to hold time or temperature controlled foods. (1 penalty point)
9 occurences.
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Gaskets are damaged on a refrigerator unit. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The expresso and margarita machines are being drained into a bucket. (6 penalty points)
- The ceiling is dirty in various areas. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
|
2/23/2015 | Routine | 55 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food employees are not using hair restraints. (1 penalty point)
- 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.
- Critical: Cooked chicken wings are being held at 49°F in the drawer cooler. Cream is being held at 45°F in the dessert make table cooler. Meatloaf is being held at 45°F in the walk in cooler. Diced tomatoes are being held at 46°F in the pizza make table. (6 penalty points)
4 occurences.
- Domestic style freezer is not durable for commercial use. A refrigerator labeled for bottled and packaged goods only is being used to cold hold potentially hazardous foods. (1 penalty point)
2 occurences.
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. The cover to the compressor of the ice machine is missing and the door is in poor repair. (1 penalty point)
2 occurences.
- A cutting board is scored. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. A box fan in the kitchen is dirty. (1 penalty point)
2 occurences.
- Critical: Miscellaneous items are being stored around the hand sink in the bar area. (3 penalty points)
- The floor surfaces in the bar area and pizza area are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Insect control devices are installed above food preparation areas. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- The mop is not hung to air dry. (1 penalty point)
|
8/25/2014 | Routine | 70 | |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. Potato soup at 45 degrees made yesterday. recommend discard of any food cooled incorrectly. (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)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Personal fan covers are dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
11/8/2013 | Routine | 77 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
- Critical: Various potentially hazardous foods are being held at 52°F in the pizza reach in. (6 penalty points)
Corrected on site.
- Critical: A cloth napkin was stored in direct contactwith spetzil (6 penalty points)
Corrected on site.
- the can opener blade is creating metal fragments (1 penalty point)
- There is no ambient air thermometer at the pizza reach in. (1 penalty point)
- Gaskets are damaged on the pizza reach in refrigerator unit. The lid is damaged on the ice machine upstairs. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. The meat slicer is unclean to sight and touch. (6 penalty points)
2 occurences.
- The back door is propped open. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
2 occurences.
- The shelves are dirty in the walk in. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
5/7/2013 | Routine | 66 | |
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Bottle of liquid is not labeled with common name. (1 penalty point)
- In use utensils not stored to prevent contamination. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Cooked him is being held at 45 °F in the make table. (6 penalty points)
- Areas of bar are made of unsealed wood. Shelves are made of unsealed woods on cook line. Various surfaces are lined with foil. (1 penalty point)
3 occurences.
- lHandles of utensils are not smooth and easily Cleanable. Gaskets are damaged on a refrigerator unit. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. Interior surfaces of the ventilation hood are unclean. Shelves in the walk-in cooler are unclean to sight and touch. The meat slicer is unclean to sight and touch. (6 penalty points)
4 occurences.
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
- Critical: lNo hand wash sink available for pizza and salad preparation area. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- Insect control devices are installed above food preparation areas. Roach bait is place above Clean equipment. (1 penalty point)
2 occurences.
- Restrooms lack hand washing signage. (1 penalty point)
- There is insufficient light intensity in the pizza and salad preparation area. (1 penalty point)
- Various coving tiles are broken or missing Various concrete floors are pitted. Mens restroom lacks cleanout covers. (1 penalty point)
3 occurences.
|
11/13/2012 | Routine | 55 | Advise & Educate |
- 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)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Raw fish is being held at 46 °F in the make table. Various food is being held at 50 °F in a reach in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Handle of knife is repaired with tape. (6 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- A reach-in cooler in pizza station is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the pizza preperation area. (6 penalty points)
- Air vents have accumulation of dust. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
6/28/2012 | Routine | 72 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- In-use knives are stored in an unclean location between pieces of equipment. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
2 occurences.
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice bin is unclean. (6 penalty points)
- Various ceiling 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)
- Floor surface is damaged by the ice machine. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: Chemicals are stored above the clean dishboard in the dish area. (6 penalty points)
|
1/9/2012 | Routine | 70 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. Personal food is stored on a shelf above a food prep area. (6 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Plates are not stored to protect from contamination. (1 penalty point)
- Critical: Milk is being held at 50 °F in the walk in cooler. Raw beef is being held at 46 °F in the walk in cooler. Ambient is 53.9°F. (6 penalty points)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The ceilings in the waitress, pizza, and bar are open to structure. (1 penalty point)
|
8/24/2011 | Routine | 71 | Advise & Educate |
- Critical: An employee beverage is stored unprotected above a food preparation area. (6 penalty points)
- Critical: The Person is charge said jam was made at home. (6 penalty points)
- Critical: An employee had bare hand contact with lettuce. (6 penalty points)
- Critical: Raw salmon is stored below raw hanburger. (6 penalty points)
- Bottles of liquid food product are not labeled with the common name. (1 penalty point)
- A scoop is stored in food product with handle in contact with the food. (1 penalty point)
- Plates are not stored to protect from contamination. (1 penalty point)
- Critical: The mashed potatoes in the walk-in were holding at 44 F. (6 penalty points)
- Critical: The halibut in the make-table was holding at 46 F. (6 penalty points)
- Critical: The half and half is holding at 48 F in the bar refrigerator. (6 penalty points)
- Critical: The consumer advisory for foods served partially cooked is lacking an asterisk. (3 penalty points)
- Clean dishware is nested together wet. (1 penalty point)
- Unsealed wood is not maintained smooth, non-absorbent, and easily cleanable. (1 penalty point)
- The fire extenguisher is not secured. (1 penalty point)
- The mop sink is not sealed to adjacent floor and walls. (1 penalty point)
- The 3-compartment sink needs to be resealed to the wall. (1 penalty point)
- The can opener blade is in disrepair. (1 penalty point)
- Critical: The chemical dispenser is not approved. (3 penalty points)
- Critical: The handsink is blocked by a gargabe can. (3 penalty points)
Corrected on site.
- The drain near the stove is blocked. (1 penalty point)
- Bar hand sink does not have paper towels. (3 penalty points)
- There is no handwashing sign at the hand sink. (1 penalty point)
- The ceilings in the waitress, pizza, and bar areas are open to structure. (1 penalty point)
- Various floors and ceilings are dirty. (1 penalty point)
- Insects (cockroaches) are not controled. (1 penalty point)
- Critical: Raid bug killer is stored in the warewash area. (6 penalty points)
|
10/20/2010 | Routine | 26 | Advise & Educate |
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