- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Food preparation area underneath a sewer line. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
Corrected on site.
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles and gaskets are dirty. (1 penalty point)
2 occurences.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Hose bib valve is leaking in the downstairs wash area. 3-compartment sink in downstairs area leaking. (1 penalty point)
2 occurences.
- 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)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- Walls are dirty in various areas. The floor beneath the 3-compartment sink is dirty. (1 penalty point)
2 occurences.
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
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1/26/2016 | Routine | 66 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food is being stored under sewage lines. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The handle to a reach-in cooler is in disrepair. Plastic buckets used for food are damaged. (1 penalty point)
- Critical: The interior of the ice bin is dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Reach-in cooler handles and gaskets are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- Areas of the floor are missing grout in the downstairs kitchen. Various ceiling surfaces are damaged in the downstairs kitchen. (1 penalty point)
2 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
|
1/15/2015 | Routine | 81 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Food employees are not using hair restraints. (1 penalty point)
- Food is being stored under sewage lines that are not shielded. (1 penalty point)
- Critical: Hamburger meat is being held at 45°F in a reach in cooler. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: There is no hand sink convenient and accessible to the food preparation area. (6 penalty points)
- Critical: Bus trays are being stacked in front of the handsink. (3 penalty points)
Corrected on site.
- Various ceiling surfaces in the basement storage area are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces in the basement storage area are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- An exterior door is not tight fitting. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Various ceiling surfaces are damaged in the basement warewash area. (1 penalty point)
- The hand sink is not maintained in a clean condition. (1 penalty point)
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6/4/2014 | Routine | 61 | 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)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep covered containers. (3 penalty points)
- Critical: Cooling unit is unable to hold potentially hazardous foods at or below 41°F. (3 penalty points)
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (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.
- Various walls are damaged. Various floor surfaces are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
4 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Carpeting is installed in a food preparation area. (1 penalty point)
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5/6/2013 | Routine | 75 | Advise & Educate |
- 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)
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (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. The underside of the shelf above a preparation table is unclean. Interior surfaces of the reach in cooler are unclean. Make table is unclean to sight and touch. (6 penalty points)
4 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above the warewash area. (1 penalty point)
- Ventilation cover missing over ware wash area. (1 penalty point)
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10/22/2012 | Routine | 86 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. The handle of the reach-in refrigerator is damaged. (1 penalty point)
- Critical: Sanitizer concentration in dish machine is too low. (6 penalty points)
- Fan covers near the grill are dirty. (1 penalty point)
- There is no mop sink in the facility. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
Corrected on site.
- Areas of the floor are missing grout. (1 penalty point)
|
1/18/2012 | Routine | 78 | Advise & Educate |
- 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. Utensils are stored in standing water. (1 penalty point)
2 occurences.
- Clean utensils are stored in a dirty container. (1 penalty point)
- Sponges are being used to clean dishes in the warewash area. (1 penalty point)
- Gaskets are damaged on the ice machine.. The freezer handle is repaired with tape. Gaskets are damaged on a refrigerator unit. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
4 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (3 penalty points)
- Various refrigerators and freezers are dirty on the handles and shelving. (1 penalty point)
- The chemical dispenser at the mop sink is not A 112 certified. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- In the basement. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall 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)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is no hand drying provision at the k warewash hand sink. (3 penalty points)
- The floor in the grill area needs to be resealed. (1 penalty point)
- The floor sink beneath the 3-compartment sink is dirty. (1 penalty point)
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1/31/2011 | Routine | 75 | |
- The wet wiping cloth is stored on top of the counter. (1 penalty point)
Corrected on site.
- The single-use lids are not protected from contamination. (1 penalty point)
Corrected on site.
- Critical: The can opener is encrusted with metal debris. (6 penalty points)
Corrected on site.
- The reach-in handle and hoods above the pizza grill are dusty or unclean. (1 penalty point)
Corrected on site.
- The ceiling, walls and floors through out the kitchen are dusty or unclean. (1 penalty point)
- Employee’s personal belongings are not stored at designated area. (1 penalty point)
Corrected on site.
- The No Smoking sign is not posted at the door entrance. (1 penalty point)
Corrected on site.
|
1/20/2010 | Routine | 88 | Advise & Educate |
- Critical: The container of raw hamburger is stored next to the cheese inside the reach-in refrigerator. (6 penalty points)
Corrected on site.
- The cutting board surface is too scratched. (1 penalty point)
- The area around the soda spigots is dirty. (1 penalty point)
- The kitchen ceiling near the vents is dirty. (1 penalty point)
- Critical: A bottle of chemical is not labeled. (6 penalty points)
Corrected on site.
- Critical: A bucket with sanitizer solution is stored next to clean utensils. (6 penalty points)
Corrected on site.
|
6/2/2009 | Routine | 79 | Advise & Educate |
- The food safety certification is expired. (1 penalty point)
- A plate or bowl is used to scoop salad in the cold table. The ice scoop handle is in contact with the ice in the soda machine near cold table. (2 penalty points)
2 occurences.
- Critical: The cheese in the north cold table is held at 55° F. The raw chicken in the reach-in under the grill table is held at 48° F. The raw hamburger in the south reach-in is held at 47° F. (18 penalty points)
3 occurences.
- Critical: There is lime accumulation inside the top surface of the ice machine. Inside of the microwave above the cold table is dirty. (12 penalty points)
2 occurences.
- The surface area around the soda spigots near the ice cream machine is dirty. (1 penalty point)
- The hot water at the employee restroom hand sink does not reach 100° F within 30 seconds. (1 penalty point)
- The floors throughout the kitchen are dirty. (1 penalty point)
|
12/4/2008 | Routine | 64 | Advise & Educate |
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