- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Open employee drink container is stored on the top shelf in the walk-in cooler. (3 penalty points)
Corrected on site.
- Critical: A food handler touched a bar of chocolate for a cake with bare hands. (6 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. A container of food is being stored on the floor in the kitchen. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
3 occurences.
- Critical: Meat is being held at 45°F in the walk in cooler. Alfalfa sprouts are being held at 50°F in the make table. (6 penalty points)
2 occurences.
- Critical: Customer self-serve milk carafe is not time-marked. (6 penalty points)
- Hand sinks are missing side splash guards. (1 penalty point)
- Front cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Critical: Surfaces are unclean inside the soda dispenser nozzle. (6 penalty points)
- Critical: Front hand sink is being used for dumping ice and liquids. (3 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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2/17/2015 | Routine | 62 | Advise & Educate |
- Critical: Raw chicken is stored above bread in a walk-in cooler. (6 penalty points)
Corrected on site.
- Plastic bowl is used for food scoops and are stored inside food containers. (1 penalty point)
- Food containers are stored on the floor in the kitchen and walk-in cooler and freezer. (1 penalty point)
2 occurences.
- Critical: Cut tomatoes and meat in the walk-in cooler is not date-marked. (3 penalty points)
- Clean dishes are being towel-dried after cleaning and sanitizing. (1 penalty point)
- Hand sink in the kitchen and in the service line is missing side splash guards. (1 penalty point)
- Front undercounter cooler is missing an ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- The 3-compartment sink and dish machine table is not sealed to the adjacent wall. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener blade is unclean to sight and touch. (6 penalty points)
2 occurences.
- Back door sweep is damaged. (1 penalty point)
- Walk-in freezer floor is unclean. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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6/9/2014 | Routine | 74 | Advise & Educate |
- Most food employees have a current food handler card. (1 penalty point)
- Critical: A food employee rinsed hands but did not use soap during a hand wash. (6 penalty points)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Foccia bread with sliced tomatoes is being held out of temperature control at 80 °F on a counter. (6 penalty points)
- Cardboard is being used as floor liner. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Non-portable equipment (oven) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- A thermometer in a walk in refridgerator is encrusted with mold. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Carpeting is installed in a food preparation area. (1 penalty point)
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3/4/2013 | Routine | 66 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
- Critical: A ham and cheese croissant is being held out of temperature control at 73 °F on a counter. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. Prep table have cardboard for a cover. (1 penalty point)
2 occurences.
- Various ceiling surfaces 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)
- Hand sinks in the server area lack hand washing signage. (1 penalty point)
- Various floor surfaces are damaged. The wall is damaged near the water heater. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. (1 penalty point)
- Carpeting is installed in a food preparation area. (1 penalty point)
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3/26/2012 | Routine | 76 | Advise & Educate |
- Critical: Observed an employee drink stored on the food prep table. (6 penalty points)
Corrected on site.
- A couple of spray bottles containing water are not labeled. (1 penalty point)
Corrected on site.
- Some loaves of bread are stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Milk in bakery walk in fridge noted at 48*F. Ham slices stored in non bakery walk in fridge noted at 45*F. (6 penalty points)
2 occurences.
- The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
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2/23/2011 | Routine | 85 | Advise & Educate |
- Wall by warewash machine is damaged. Also area beneathe lower shelf across from warewash machine. (1 penalty point)
|
12/29/2010 | Followup | 99 | Advise & Educate |
- Area by front case noted soiled--side of case. (1 penalty point)
- Wall by warewash machine is damaged. Also area beneathe lower shelf across fom warewash machine. (1 penalty point)
- Floor sink inside cabinet by front service line area noted soiled. (1 penalty point)
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12/16/2010 | Followup | 97 | Advise & Educate |
- Various equipment and shelving throughout facility noted excessively soiled with food residues. (1 penalty point)
- Various floors, walls, and ceiling areas noted soiled. (1 penalty point)
- Critical: Observed live roaches in various areas of facility. (3 penalty points)
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12/3/2010 | Critical Item | 95 | Advise & Educate |
- Certified manager license is expired. (1 penalty point)
- Critical: Employee failed to wash their hands prior to putting on a new pair of gloves. (6 penalty points)
- Critical: Deili meat, butter, and cooked pasta noodles stored in walk in fridge noted between 47 and 50*F. (12 penalty points)
2 occurences.
- Critical: Milk in dairy fridge noted at 46*F. (6 penalty points)
- Ambient air temperature in walk in fridgenoted at 49*F. (1 penalty point)
- Ambient air reading in bakery walk in noted at 46*F. (1 penalty point)
- Various kitchen walls and ceilings noted soiled. (1 penalty point)
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8/10/2010 | Routine | 72 | Advise & Educate |
- Critical: An employee drink is stored by the meat slicer in the kitchen. (6 penalty points)
Corrected on site.
- Critical: Milk in bakery side walk in fridge noted at 47*F. (6 penalty points)
- Some shelving in bakery side walk in fridge is soiled. Walk in fridge condensor fan covers are soiled. (2 penalty points)
2 occurences.
- Ceiling in water heater room is dirty. (1 penalty point)
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12/11/2009 | Routine | 85 | Advise & Educate |
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