- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Handle is damaged on a reach-in refrigerator. (1 penalty point)
- Shelving above reach-in freezer is dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sink is being used as a dump sink. (3 penalty points)
Corrected on site.
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9/23/2015 | Routine | 91 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Ham in the top of the cold make table is holding at 46 degrees F. (6 penalty points)
- One refrigeration unit does not have a conspicuously place ambient air thermometer. (1 penalty point)
- Critical: There is no sanitizer test kit available that is compatible with bleach. The papers are discolored from being wet, and no longer work. (3 penalty points)
- Critical: There is an inadequate amount of chlorine bleach in the 3rd compartment for sanitizing rinse. (6 penalty points)
- Exterior of microwave oven is sticky. (1 penalty point)
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1/19/2015 | Routine | 82 | Advise & Educate |
- Manager has not paid th e$15 fee to register the Servasafe training certificate with Salt Lake County Health Dept. (1 penalty point)
- Critical: 1) Pooled, combined eggs, are hed at 70 F. 2) Raw in the shell eggs are stored out of the refrigerator at 75 dgrees F. (6 penalty points)
2 occurences.
- Critical: An astrisk is not placed next to "Eggs any style" on the menu. 2) An astrisk is noot placed next to the consumer sdvistory statment on the nemu. (6 penalty points)
- Critical: Detergnet solution in the 1st sink compartment is only 90 degrees F. (3 penalty points)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
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5/16/2014 | Routine | 81 | Advise & Educate |
- There is no certifed or registered food safety manager. Food safety manager certification is expired. (1 penalty point)
- Critical: The GE refrigerator is not approved for commercial foodservice. (6 penalty points)
- No ambient air thermometer is inside the GE refrigerator. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100 degrees F. within 30 seconds. (3 penalty points)
- A ceiling tile in the dishwashing area is not smooth and cleanable. (1 penalty point)
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8/20/2013 | Routine | 88 | Advise & Educate |
- Food safety manager certification is expired. The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: The G.E. refirgerator is not approved for comercial foodservice. (6 penalty points)
- No ambient air thermometer is inside the GE refrigerator. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds at the kitchen handsink. (3 penalty points)
- A ceiling tile in the dishwashing area is not smooth and cleanable. (1 penalty point)
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8/20/2013 | Routine | 88 | Advise & Educate |
- A breading tray is in t the splash zone of the kitchen handsink. (1 penalty point)
- Gaskets are damaged on the walk-in door. (1 penalty point)
- Critical: Walk-in cooler wire shelves are not cleaned at a frequency necessary to preclude accumulation of soil. (6 penalty points)
- Near the deep fryer, the exterior surfaces of the gas line are dirty. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
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2/8/2013 | Routine | 90 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Exterior surfaces of cooking equipment are dirty. Shelves are dirty. (1 penalty point)
2 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. (1 penalty point)
- 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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9/6/2011 | Routine | 86 | Advise & Educate |
- Critical: Bacon is held above the grill at 61 F. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- A light bulb is unshielded in white reach in cooler. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. Some shelving is unclean. (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)
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2/22/2011 | Routine | 81 | Advise & Educate |
- The exterior of some equipment is unclean. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Critical: Chemicals are stored above food. (6 penalty points)
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6/18/2010 | Routine | 90 | Advise & Educate |
- Rags line shelves and are not changed or washed. (1 penalty point)
- The exterior of equipment is not clean. (1 penalty point)
- The floor mat is unclean by the grill. (1 penalty point)
- The new ceilings are not smooth, non absorbant, easily cleanable. (1 penalty point)
- There are personal items stored on food. (1 penalty point)
- The floors are in disrepair. The window sill is in disrepair. Coving is coming off. The door frame is coming off. (3 penalty points)
4 occurences.
- The walls are not clean. The floors are not clean. Shelves are not clean. (3 penalty points)
3 occurences.
- Critical: Sanitizer is stored above food. (6 penalty points)
Corrected on site.
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11/6/2009 | Routine | 83 | Advise & Educate |
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