- Not all food employees have a valid food handler card. (efoodhandlers is not recognized by state of Utah) (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Raw hamburger patty is being held at 46°F in a reach in cooler (operator lowered thermostat in unit and will monitor to ensure unit can maintain a temperature of 41*F or below). (6 penalty points)
Corrected on site.
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- Handle on chest freezer unit is damaged and has been repaired with duct tape. Duct tape is not an easily cleanable surface. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
|
3/11/2015 | Routine | 75 | Advise & Educate |
- Unable to verify all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
|
5/21/2014 | Routine | 98 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Dry storage cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- The white freezers are not commercial grade. Must be ANSI/NSF. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
Corrected on site.
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
|
7/3/2013 | Routine | 83 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- 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 in the walk in cooler. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- The shelves in the dry food storage area are chipping and need to be resealed. (1 penalty point)
- There is a crack in the Gibson freezer that is being held together with duct tape (1 penalty point)
- Critical: The canopener blade is in disrepair and needs to be replaced. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- The dry food storage and the front service line areas ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
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3/4/2011 | Routine | 84 | Advise & Educate |
- Critical: Raw hamburger is being stored above potatoes at reach in freezer. (6 penalty points)
- Food containers are not labeled at front service area. (1 penalty point)
- Food bag (onions) are stored on the floor at walk in cooler. (1 penalty point)
- A CO2 tank is not restrained. (1 penalty point)
Corrected on site.
- A light at dry storage is not shatter resistant or covered. (1 penalty point)
|
5/13/2010 | Routine | 90 | Advise & Educate |
- Critical: An employee drink is stored on top of a preparation table (6 penalty points)
Corrected on site.
- A bag of onions is stored on the floor at walk-in cooler (1 penalty point)
Corrected on site.
- A light at dry storage is not shatter resistant or covered (1 penalty point)
|
8/13/2009 | Routine | 92 | Advise & Educate |
- Ready to eat items are stored unprotected from contamination. (1 penalty point)
- Single service items are stored unprotected from contamination. (1 penalty point)
- Critical: The microwave interior surfaces are unclean. (6 penalty points)
|
10/24/2008 | Routine | 92 | Advise & Educate |
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