- Critical: Raw chicken skewer is stored above dolmathes in a reach-in cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor in the walk in freezer. Oil boxes are stored on the floor. (1 penalty point)
2 occurences.
- Lemon wedges for self-service is missing a lid. (1 penalty point)
- French fries are thawing at room temperature. (1 penalty point)
- Critical: Cut tomato is being held at 48°F in the make table. (6 penalty points)
Corrected on site.
- Critical: Gyro is not time-marked. Written procedures for using time as a public health control are not available. (6 penalty points)
Corrected on site.
- Utensils are not stored to protect lip surfaces. (1 penalty point)
- The employee restroom lacks a covered waste receptacle. (1 penalty point)
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2/26/2015 | Routine | 76 | Advise & Educate |
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Food buckets in the walk-in cooler and freezer are stored on the floor. (1 penalty point)
- Critical: Gyro meat is not time-marked. Written procedures for using time as a public health control are not available. (6 penalty points)
- The employee restroom lacks a covered waste receptacle. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
|
6/12/2014 | Routine | 79 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- 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)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Racks in the walkinare rusty. The floor of the walkin is indisrepair. (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. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The floor is dirty in the walk-in cooler. (1 penalty point)
|
2/5/2013 | Routine | 82 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: The gyro meat in the hot holding measured 129°F . (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The underside of the passthrough serving area is unclean. (1 penalty point)
- Various floor surfaces are not smooth in the walk in cooler. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The floor is damaged below the ice machine. (1 penalty point)
|
1/19/2012 | Routine | 86 | Advise & Educate |
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
|
4/19/2011 | Followup | 92 | |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Food is being stored on the floor. (1 penalty point)
- Critical: The chicken is being held at 94 f on the grill. (6 penalty points)
- Critical: The greek yogurt and cut tomatoes are being held from 47-68F in the make table. The ranch dressing is being held at 47 F in the make table. (6 penalty points)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- The walk in door is in disrepair. A shelf is damaged (1 penalty point)
2 occurences.
- A cutting board is scored. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
|
4/12/2011 | Routine | 75 | |
- Critical: An open employee drink is stored on the cookline counter next to the cold prep table. (6 penalty points)
- Critical: A flat of raw shell eggs is stored above ready to eat foods in the walk in fridge. (6 penalty points)
Corrected on site.
- Critical: A few rubber spatulas noted with cracks, chips, and breaks. (3 penalty points)
- Small fridge behind register area lacks an ambient air thermometer. (1 penalty point)
- Some shelving in the walk in fridge is not elevated at least six inches off of the floor. (1 penalty point)
- Walk in fridge condensor fan covers noted soiled. (1 penalty point)
- Hand sink in back room prep area lacks a hand wash reminder sign. (1 penalty point)
- Critical: A couple of chemicals in spray bottles are not labeled. (6 penalty points)
Corrected on site.
|
8/27/2010 | Routine | 75 | Advise & Educate |
- Critical: A container of raw poultry is stored above some raw beef in the walk in fridge. (6 penalty points)
Corrected on site.
- Some shelving in the walk in fridge is not elevated at least 6" off the floor. (1 penalty point)
- Critical: A chemical stored in a spray bottle is not labeled. (6 penalty points)
Corrected on site.
|
1/6/2010 | Routine | 87 | Advise & Educate |
- Critical: Employee washed hands less than 20 seconds. (6 penalty points)
- Critical: Some shelving in walk in fridge is soiled. (6 penalty points)
- Ceiling in walk in is soiled in some areas. (1 penalty point)
- Critical: A chemical bottle is not labeled. (6 penalty points)
|
5/13/2009 | Routine | 81 | Advise & Educate |
- Critical: Observed an employee drink stored next to the gyro meat cooker. (6 penalty points)
- Between use moist wipe cloths observed stored on counters. (1 penalty point)
- Critical: The dolmathes (cooked dish) in the walk in fridge are not date marked. (6 penalty points)
- A chemical test kit is not available to check the concentration of the chlorine sanitizing solution. (1 penalty point)
- Critical: Dirty dishes are stored in front of the hand sink not allowing for easy access to the hand sink. (3 penalty points)
- Critical: A chemical bottle is not labeled. (6 penalty points)
|
11/6/2008 | Routine | 77 | Advise & Educate |
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