El Rey Del Pollo, 1320 S Swaner Rd, Salt Lake City, UT 84104 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- In-use utensils are stored with handles in contact with food (bulk rice bin). (1 penalty point)
Corrected on site.
- Critical: Cooked chicken is being held at 49°F in a reach in cooler. (6 penalty points)
- Domestic style mini refrigerator is not durable for commercial use. Domestic style chest freezer is not durable for commercial use. (1 penalty point)
2 occurences.
- The hand sink is not sealed to the adjacent wall in mens restroom. (1 penalty point)
- There is a gap in hood filter screens above cooktop. Metal shelving is rusted on bottom shelf. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Single-use items are being re-used (Styrofoam bowl in chicken bouillon container). (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Wall is damaged near stove and side door. (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.
- Critical: A can of Raid pesticide is being stored in kitchen (only a licensed pest control service may apply pesticides inside a food establishment). (6 penalty points)
|
10/29/2015 | Routine | 73 | Advise & Educate |
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Light bulb is missing under the cooking hood. wall behind the ice machine in damaged. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
|
8/11/2014 | Routine | 91 | Permit re-instated |
- Culinary Shadow
Corrected on site.
- Unable to view the employee's food handler's card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of cross contamination. (6 penalty points)
2 occurences.
- 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)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A Food is being stored on the floor. 10 boxes of chicken. (1 penalty point)
- Potentially hazardous food is thawing in standing water. Potentially hazardous food is thawing at room temperature. (2 penalty points)
2 occurences.
- Critical: (tamales and meat) Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (12 penalty points)
2 occurences.
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: The ambient air tempeature of the reachin is 48 degrees. Various foods are measuring 46-52 degrees in the reach-in. (6 penalty points)
- Critical: The cooked corn is measuring 47 degrees F. The cooked tamales are measuring 47 degrees F. The salsa with fresh cut tomatoes is measuring 50 degrees F. The cooked meat is measuring 52 degrees F. The cooked chicken is measuring 48 degrees F. The cooked onions are measuring 128 degrees F. Cooked jalapenos are measuring 101 degrees F. Macaroni salad is measuring 59 degrees F. Cooked rice is measuring 50 degrees F. The cooked chicken wrapped in foil in the dry storage area is measuring 66 degrees F. Raw chicken on the counter is measuring 48 degrees F. (66 penalty points)
11 occurences.
- 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)
- Critical: Corn being stored in a black garbage bag. Food is being stored in non-food grade containers. (pork rind pinwheels) (12 penalty points)
2 occurences.
- (clean linens) Clean equipment is stored on the floor. Utensils are not stored to protect the lip surface. (2 penalty points)
2 occurences.
- Shelf is lined with linen towels. Three compartment sink is repaired using a shoelace. (2 penalty points)
2 occurences.
- Critical: •The reach-in is unable to hold potentially hazardous food at or below 41°F. The make table is unable to hold potentially hazardous food at or below 41°F. Mini glass reach-in is unablke to hold potentially hazardous food at or below 41°F. (9 penalty points)
3 occurences.
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- Hand sink is not sealed to the wall. (1 penalty point)
- Filters missing/gaps in the hood. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The corn chopper is unclean. The tamale maker is unclean. (18 penalty points)
3 occurences.
- Critical: Dishes are not being sanitized after cleaning. (6 penalty points)
- Critical: lHand sink water temperature does not reach 100°F within 30 seconds. (91 degrees) (3 penalty points)
- Critical: The ice machine does not have a back flow prevention and the drain hose is inserted directly into the drain. (6 penalty points)
- Critical: Hand sink is blocked by a garbage can. (3 penalty points)
- Dumpster lids are left open. (1 penalty point)
- Not all lights are shielded or shatterproof. (dry storage area) (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Critical: No soap at the back hand sink. (3 penalty points)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
Corrected on site.
- Various walls are damaged. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
- Coving is in disrepair. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Power sprayer is stored on shelf next to single-use items. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Chemicals being used are stored next to single use items. (6 penalty points)
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
- Critical: Permit suspended due to various temperature violations and refrigerator unit not maintaining a temperature of 41 degrees or below. (100 penalty points)
|
8/6/2014 | Routine | 0 | Permit Suspension |
- The health department permit is not posted in public view. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Food is being stored on the floor. A corn container is stored on the floor. (1 penalty point)
2 occurences.
- Critical: Macaroni salad is being held at 45F on the make table. (6 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Cold faucet at handwashing sink is not working. Hot faucet at one hand sink is not working. Light is out under cooking hood. Cooking hood is missing filters. (1 penalty point)
4 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
1/16/2014 | Routine | 78 | Advise & Educate |
| No violation noted during this evaluation. | 11/30/2011 | Critical Item | 100 | Advise & Educate |
- A volunteer working in kitchen scooping ice cannot document food handler training. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Raw chicken measures 52 F in 3 door reach-in. Flan measures 52 F in display fridge. (6 penalty points)
2 occurences.
- Critical: Pasta and other potentially hazardous food cooked here and held here for more than 24 hours is not marked with date of prep/consume by date. (6 penalty points)
- Wooden cabinetry surfaces are not all smooth and non-absorbent. (1 penalty point)
- A thermometer is not found in the display fridge and is not found in the Cold Tech reach-in. (1 penalty point)
2 occurences.
- 3 door reach-in and display fridge are not holding food at 41 F or less. (1 penalty point)
2 occurences.
- Handsink is not sealed to wall. (1 penalty point)
- Front cover is missing from cooking appliance. (1 penalty point)
- Critical: Lid surface directly above ice in ice bin is not clean. (6 penalty points)
- Critical: Ice is dumped into handsink. (3 penalty points)
- Hot water valve does not activate flow of hot water at one of two handsinks. (1 penalty point)
- Hand drying towels are not at 1 of 2 kitchen handsinks. (3 penalty points)
- Supply lines are on floor. (1 penalty point)
|
6/23/2011 | Routine | 67 | Advise & Educate |
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