- Spray bottles are not labeled. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- A bin for sauce is melted and damaged. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Shelves in the warewash area are unclean to sight and touch. (6 penalty points)
2 occurences.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
1/15/2015 | Routine | 70 | Advise & Educate |
- The current food safety Manager is not registered with the Salt Lake County Health Dept. (1 penalty point)
- White powder substance is not labeled in tortilla area. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: The constant measurement thermometer has not been working for 4 wks. (3 penalty points)
- A scoop and bin are melted. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Cutting board by mgr office is scored. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Shelving is dirty. Floor is dirty under soda bibs. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
9/15/2014 | Routine | 75 | Advise & Educate |
| No violation noted during this evaluation. | 6/17/2014 | Followup | 100 | Advise & Educate |
- Critical: Cooling and cold holding records for cook-chill reduced oxygen packaged foods are not available for inspection. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Data loggers the refrigeration unit used for ROP process is not functional (1 penalty point)
- Shelves in the walk-in cooler are dirty. (1 penalty point)
- The faucet is leaking on the hand sink. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
|
6/2/2014 | Routine | 81 | Advise & Educate |
- 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 did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Written procedures for using time as a public health control are not available. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- 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)
- Cell phones are being stored on food equipment. (1 penalty point)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
Corrected on site.
|
10/22/2013 | Routine | 67 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Pinto beand are being held at 120°F in the make table. (6 penalty points)
Corrected on site.
- Critical: Written procedures for using time as a public health control are not available. (6 penalty points)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
|
6/26/2013 | Routine | 80 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: A pen was in contact with culinary ice in the ice machine. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Shelving is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- A dirty towel is being used. (1 penalty point)
- Stainless steel cleaner was stored by single-service items. (3 penalty points)
Corrected on site.
|
1/16/2013 | Routine | 80 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
Corrected on site.
- 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: An employe is using a gloved hand to scoop flour out of a container. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Food in the storage room is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Pico de gallo is being held at 54°F in the make table. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
|
9/17/2012 | Routine | 81 | Advise & Educate |
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The hand sink and toilet in the ladies room are not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Critical: Food containers are unclean. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
- Various walls are damaged. (1 penalty point)
|
1/10/2012 | Routine | 79 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. Employee did not wash hands after wiping gloved hands on apron. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizing equipment in 3 compartment sink for less than 30 sec. as required by code, (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The 3-compartment rinse hose is leaking. (1 penalty point)
- Various walls are damaged. Some lights on the hood do not work. (1 penalty point)
2 occurences.
- The ceiling is dirty in walk in cooler. (1 penalty point)
|
7/12/2011 | Routine | 80 | Advise & Educate |
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