- Critical: Date Marking (6 penalty points)
Not all potentially hazardous ready-to-eat foods held longer than 24-h
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (3 penalty points)
The can opener is dirty.
- Floors, Walls, and Ceilings-Cleanability (1 penalty point)
The floor in the walk-in is no longer smooth and easily cleanable.
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08/18/2010 | Routine | 90 |
- Critical: Date Marking (6 penalty points)
Potentially hazardous ready to eat foods held longer than 24-hours are
- Nonstick Coatings-Use Limitation (1 penalty point)
Various dishes are stored wet.
- Nonfood-contact Surfaces (1 penalty point)
A lid is duct taped to the top of the ice machine.
- Characteristics, Non-critical items (1 penalty point)
Not all containers are readily idenifiable.
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01/27/2010 | Routine | 91 |
- Critical: When to Wash (6 penalty points)
An employee put on gloves without washing hands first.
- Critical: Eating, Drinking, or Using Tobacco (6 penalty points)
An employee drink is stored next to single use items in the food prepa
- Food Storage (1 penalty point)
Various food boxes are stored on the floor in the walk in freezer.
- Cutting Surfaces (1 penalty point)
The large wooden table is scored and pitted.
- Critical: Manual and Mechanical Warewashing Equipment-Chemical S (6 penalty points)
There is no sanitizer concentration in the sanitizer sink.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (6 penalty points)
The underneath of the large mixers are dirty.
- Nonfood-Contact Surfaces-Cleaning (1 penalty point)
The baffles above the grill have a large accumulation of grease on the
- Equipment, Utensils, Linens, and Single-Service and Si (2 penalty points)
Clean dishes have debris from the preparation process on them. Clean
- Critical: Working Containers-Common Name (6 penalty points)
Some of the chemical bottles are not labeled.
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10/12/2009 | Routine | 65 |
- Critical: Separation, Packaging, Segregation (6 penalty points)
The bacon and sausage is being stored above the pizza crust.
- In-Use Utensils-Between-Use Storage (1 penalty point)
Various handles are touching the food products.
- Food Storage (1 penalty point)
The fries in a box are being stored on the ground.
- Food Display (1 penalty point)
The fry sauce on the buffet line is not stored to protect from contami
- Critical: Manual and Mechanical Warewashing Equipment-Chemical S (6 penalty points)
The sanitizer in a spray bottle is too weak.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (6 penalty points)
The ice bin is dirty inside and on the lid.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (6 penalty points)
The mixer is dirty underneath by the mixing arm.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (6 penalty points)
The slicer is dirty.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (6 penalty points)
The food bins are dirty that hold flour, and sugar.
- Equipment, Utensils, Linens, and Single-Service and Si (1 penalty point)
The tubs holding kitchen utensils are dirty inside the tub.
- Handwashing Signage (1 penalty point)
The hand sink in the front is lacking a hand wash sign.
- Disposable Towels-Waste Receptacle (1 penalty point)
A trash can is lacking a handwash sink for paper towel disposal.
- Cleaning-Frequency and Restrictions (1 penalty point)
Various walls throughout establishment are dirty.
- Cleaning-Frequency and Restrictions (1 penalty point)
The floor in the freezer and walkin is dirty.
- Cleaning-Frequency and Restrictions (1 penalty point)
Various drains are dirty.
- Cleaning-Frequency and Restrictions (1 penalty point)
Various floors throughout the establishment are dirty.
- UTAH INDOOR CLEAN AIR ACT (1 penalty point)
A 'no smoking"" sign is lacking on the front door of establishment.
- Critical: Cold Holding (6 penalty points)
The turkey on the salad station is measuring 54 F.
- Critical: Cold Holding (6 penalty points)
The fry sauce on the counter is measuring 54 F.
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03/23/2009 | Routine | 41 |
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