| No violation noted during this evaluation. | 9/11/2015 | Critical Item | 100 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: A dog was in the kitchen at the time of food preparation. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Cooked pasta is being held at 47°F in a drawer cooler. Garlic in oil mixture is being held at 48°F in the make table. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Gravy is being held at 118°F in a warmer. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Exterior surfaces of food containers are dirty. (1 penalty point)
- Critical: There is no hot water at the hand sink. (6 penalty points)
- The ceiling over the cook line is not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
1/15/2015 | Routine | 56 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor. (1 penalty point)
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The condenser unit in the walk-in cooler is leaking. Baffles in the ventilation hood are damaged. The door to the ice machine is in disrepair. (1 penalty point)
3 occurences.
- 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)
- Exterior surfaces of food containers are dirty. (1 penalty point)
- Ceiling surfaces above the cook line in the kitchen are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
|
8/19/2014 | Routine | 69 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. Rice scoops are stored in standing water. (1 penalty point)
2 occurences.
- Food in the kitcen is not covered to prevent contamination. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Ice machine is in Disrepair (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. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The canopener is unclean to sight and touch. (6 penalty points)
3 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
10/8/2013 | Routine | 80 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Lid is broken on Ice machine. The can opener blade is not sharp enough to prevent creation of metal fragments. The condenser unit in the walk-in cooler is leaaking. Lid is damaged on a refrigerator unit. (1 penalty point)
4 occurences.
- Critical: Interior surfaces of a reach in cooler are unclean. The canopener is unclean to sight and touch. The interior of the ice machine is unclean. Shelves throughout the kitchen are unclean to sight and touch. The interior of the ice bin is dirty. (6 penalty points)
5 occurences.
- Areas of the floor are missing grout. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- The floor is dirty beneath ice machine. Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
3 occurences.
|
5/8/2013 | Routine | 86 | Advise & Educate |
- Critical: Raw chicken is stored next to other raw meats with lower required cooking temperatures. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- The hand sink lacks a splash guard to protect the flour from contamination. The lid of the ice bin is missing, ice is exposed to contamintion. A container of food is being stored on the floor. (1 penalty point)
3 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- The condenser unit is leaking in the walk in. Handles are in disrepair on a reach in unit. Gaskets are damaged on a reach in refrigerator unit. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The interior of the basement reach in is unclean. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The meat slicer is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
12/10/2012 | Routine | 73 | Advise & Educate |
- Critical: Employees personal beverages are not separated from 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 is being cooled in deep containers. (3 penalty points)
- Critical: cooked pepers are being held at 45 °F in the make table various foods are being held at 45 °F in the walk in cooler. (6 penalty points)
2 occurences.
- The condenser unit in the walk-in cooler is leaking. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
3 occurences.
- Various walls are damaged. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
|
6/6/2012 | Routine | 77 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: A raw meat package is stored in contact with with ready-to-eat food in the make table cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. In-use knives are stored in an unclean location between pieces of equipment. Utensils are stored in standing water. (1 penalty point)
3 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is stored under the hand sink in the splash zone. (1 penalty point)
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- The ice machine lid is missing. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The 2-compartment sink faucet is leaking. The mop sink chemical dispensers are not A112 certified. (1 penalty point)
2 occurences.
- Areas of the floor are missing grout. (1 penalty point)
- The floor is dirty beneath cooking equipment. The ceiling is dirty in various areas. (1 penalty point)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
|
12/5/2011 | Routine | 65 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (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. The ice scoop is stored on top of packages of pasta. (1 penalty point)
2 occurences.
- Critical: Cooked pasta is being held at 44°F in the walk in cooler. (6 penalty points)
- The ice machine is repaired with duct tape. The walk in cooler condenser is dripping on the floor. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
3 occurences.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Critical: There is a valve installed downstream from the backflow preventer at the mop sink. (3 penalty points)
- Walls are dirty in various areas. (1 penalty point)
- Critical: Apples and sauce are being stored in buckets previously used to hold Ultra Klene dishwashing detergent. (6 penalty points)
|
3/28/2011 | Routine | 79 | |
- No manager is regestered with Salt Lake Valley Health Department. (1 penalty point)
- Critical: Lemons for beverages are cut by workers using bare hand contact on food. (6 penalty points)
- A bag of carrots is on the floor of the walk-in. (1 penalty point)
- 1) The south end cold table has no ambient air themometer. 2) North end cold table has no ambient air thermometer. 3) The back-of-the-house cold table has no ambient air thermometer. (1 penalty point)
- Critical: Shut-off valves on the "Y" connection extendion to the mop sink faucet puts the line under pressure. The AVB ( atmospheric vacuum breaker ) is not a pressure vacuum breaker. (3 penalty points)
|
4/16/2010 | Routine | 88 | Advise & Educate |
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