- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Raw chicken is stored above ready to eat foods in the reach-in cooler. (6 penalty points)
- Dried mint is stored in a back storage room. (1 penalty point)
- Critical: Cut tomatoes are being held out of temperature control at 65 °F on a counter. (6 penalty points)
- Critical: Cut tomatoes were discarded because they were stored at room temperature. (6 penalty points)
- Cardboard used as a floor liner. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Beverage style refrigerator is not durable for commercial use. (1 penalty point)
- Tool using for mixing has an open-style gear box. (1 penalty point)
- Critical: Operator did not have chlorine test strips. (3 penalty points)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Some cement floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- The toilet room doors are not self-closing. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- The floor is dirty beneath oven. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Carpeting is installed under soda syrup boxes. Carpeting is installed in a food preparation area. (1 penalty point)
2 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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8/3/2015 | Routine | 47 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: There is no quaternary ammonia test kit available. (3 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- 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 container of sanitizer is not labeled. (6 penalty points)
|
9/30/2014 | Routine | 81 | |
- Critical: Raw chicken is stored above ready to eat foods in the reach-in cooler. (6 penalty points)
Corrected on site.
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
- Critical: Sliced tomatoes are being held out of temperature control at 54 °F on a counter. (6 penalty points)
- 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: There is no hand sink convenient and accessible to the food preparation area. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above food equipment storage areas. (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)
|
10/11/2013 | Routine | 69 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Food in the storage room is not covered to prevent contamination. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- Critical: There is no water at the mop sink. (6 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
9/12/2012 | Routine | 81 | Advise & Educate |
- Critical: Cut tomatoesis being held out of temperature control at 53 °F on a counter. (6 penalty points)
- Equipment is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Carpeting is installed below soda boxes. (1 penalty point)
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7/28/2011 | Routine | 84 | Advise & Educate |
- Employee food handlers cards are expired. (1 penalty point)
- Servsafe manager is expired. (1 penalty point)
- Critical: Employee beverage is stored above the olives. (6 penalty points)
- Critical: the lettuce is not stored to protect from contamination. (6 penalty points)
- Critical: Raw eggs are stored above ready to eat foods. (6 penalty points)
- All food containers are not labeled with the common name. (1 penalty point)
- Wet wiping cloths are stored in the counter. (1 penalty point)
- Various items in the walkin are not stored to protect from contamination. (1 penalty point)
- Critical: the cut tomatoes are measuring 57.9 degrees F. (6 penalty points)
- Critical: Not all potentially hazardous ready to eat foods held longer then 24 hours is date marked. (6 penalty points)
- The Person in charge said they use cloth towels to dry dishes. (1 penalty point)
- The ice scoop is not stored to protect from contamination. (1 penalty point)
- Not all utensils are stored to protect from contamination. Not all dishes are stored to protect from contamination. Single serve items are stored on the ground. (3 penalty points)
3 occurences.
- The CO2 tanks are no secured. (1 penalty point)
- The hood is in disrepair and the filter is missing. (1 penalty point)
- Critical: The can opener is dirty. (6 penalty points)
- Critical: Utensils are stored on a dirty surface. (6 penalty points)
- The slicer and various equipment is dirty. (1 penalty point)
- Critical: Dirty rags are stored in the hand sink. (3 penalty points)
- The light bulb in the walkin is not shatter proof. (1 penalty point)
- The ceiling tiles are not smooth, non-absorbant, and easily cleanable. (1 penalty point)
- Various areas of the floor are in disrepair. (1 penalty point)
- The floor under equipment is very dirty. (1 penalty point)
- The floor in the walkin is dirty. (1 penalty point)
- The mop is stored in dirty water. (1 penalty point)
- Critical: Stainless steel cleaner stored above olives. (6 penalty points)
Corrected on site.
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11/7/2010 | Routine | 30 | Advise & Educate |
- A coat is hung on the meat slicer. (1 penalty point)
- Critical: The ice machine has mold and mineral build up. (6 penalty points)
|
11/5/2009 | Routine | 93 | Advise & Educate |
- Unable to verify employee food handlers cards. (1 penalty point)
- Servsafe is not registered with SLVHD. (1 penalty point)
- Critical: Employees not washing hands when necessary. Employee handling food then putting away clean dishes. (6 penalty points)
- Critical: Employee handling dirty dishes then clean dishes without washing hands. (6 penalty points)
- Critical: Employee beverages are being stored on the preparation table. (6 penalty points)
- Critical: The manager is unable to demonstrate knowledge of food safety. (6 penalty points)
- The oil bottles are not labled. (1 penalty point)
- Critical: The tomatoes on the counter top are measuring 78 F. (6 penalty points)
- Critical: Cooked rice on the counter top is measuring 101 F. (6 penalty points)
- Critical: The potentially hazardous ready to eat foods are being held longer than 24 hours are not date marked such as the cooked rice. (6 penalty points)
- The walk-in is lacking an ambient air thermometer. (1 penalty point)
- The co2 container is not secured to the wall. (1 penalty point)
- Critical: The warewash machine is not sanitizing (chemical). PIC changed the sanitizer. (6 penalty points)
Corrected on site.
- Critical: The slicer is dirty. (6 penalty points)
- Critical: The can opener is dirty. (6 penalty points)
- Critical: The inside of the ice machine is dirty. (6 penalty points)
- The white shelf under the wood prep table is dirty. (1 penalty point)
- The fan is dirty. (1 penalty point)
- There is a soap dispenser and hand towels at the mop sink. (3 penalty points)
- The floor is no longer smooth and easily cleanable. (1 penalty point)
- Some ceiling tiles in the kitchen are not smooth non-absorbent and easily cleanable. (1 penalty point)
- Critical: A chenical bottle above warewash machine is not labled. (6 penalty points)
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6/25/2009 | Routine | 16 | Advise & Educate |
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