- Critical: Pico is at 45 degrees in the make table. (6 penalty points)
Corrected on site.
- Critical: A container of food date marked more than 7 days ago is in a reach-in cooler. (6 penalty points)
Corrected on site.
- The back handsink is not sealed to the wall. (1 penalty point)
- 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)
- Critical: A dipper well spout is submerged below the flood rim of the well. (3 penalty points)
Corrected on site.
- The floor in the walk-in freezer is dirty. (1 penalty point)
- The vent and ceiling above the make table/grill area are dusty. (1 penalty point)
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3/3/2015 | Routine | 75 | Advise & Educate |
- Not all food employees have a current food handler card from an approved source. (1 penalty point)
- Not all shakers are labeled. (1 penalty point)
- Tong handles are in contact with food. (1 penalty point)
Corrected on site.
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- A hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. The interior of the ice machine is unclean. Surfaces are unclean around the soda gun. (6 penalty points)
3 occurences.
- There is not a designated employee belonging area in the bar area. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The floor is dirty underneath a prep table. (1 penalty point)
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11/10/2014 | Routine | 81 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: A food employee touched ready-to-eat lemons with bare hands. (6 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
Corrected on site.
- Food is being left uncovered in the kitchen. (1 penalty point)
Corrected on site.
- Critical: Cooked chicken and beef are being held at 48-54°F in the make table. Sour cream and cut tomatoes are being held at 43-46°F in the make table. (6 penalty points)
Corrected on site.
2 occurences.
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- A countertop is being lined with linens. (1 penalty point)
- Critical: The interior of the ice bin is dirty. The interior of the ice machine is unclean. The shelf above the grill is unclean to the sight and touch. (6 penalty points)
3 occurences.
- Critical: The stand mixer guard is unclean to the sight and touch. (6 penalty points)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
Corrected on site.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Carpeting is installed in a food preparation area. (1 penalty point)
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6/17/2014 | Routine | 53 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a 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.
- Critical: Green leafy vegetables are being held at 47°F in a reach in cooler. (6 penalty points)
- Critical: The underside of the shelf above the grill is unclean. The interior of the ice machine is unclean. (6 penalty points)
7 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)
- Ceiling air vents are dusty. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Employee personal items are not in designated areas. (1 penalty point)
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8/29/2013 | Routine | 77 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Taquitos are being held at 52°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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Reach-in cooler handles are dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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5/9/2013 | Routine | 69 | Advise & Educate |
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- 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)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cooked potatoes are being held at 45°F in a reach in cooler. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Corrected on site.
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Reach-in cooler handles are dirty. (1 penalty point)
- Employee personal items are being stored on afood prep surface. (1 penalty point)
Corrected on site.
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1/14/2013 | Routine | 61 | Advise & Educate |
- 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.
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
Corrected on site.
- Critical: Raw fish that is served in ready-to-eat form has not been frozen and stored at a temperature sufficient to achieve parasite destruction. (6 penalty points)
Corrected on site.
- Critical: Make table # l is holding diced tomatoes at 50 F. Refried beans are being held at 60 F in the reach-in freezer. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The underside of the shelf above the grill is unclean. (6 penalty points)
2 occurences.
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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9/4/2012 | Routine | 74 | Advise & Educate |
Restaurant representatives - add corrected or new information about Cantina Southwestern Grill, 75 E 9400 S, Sandy, UT 84070 »