Horn Of Africa Restaurant, 1320 S Swaner Rd, Salt Lake City, UT 84104 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Food hanldler's cards are not available for viewing. (1 penalty point)
- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- 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. (1 penalty point)
- Critical: Cooked noodles are being held at 88F on the counter. Cooked fish is being held at 80F on the counter. (6 penalty points)
2 occurences.
- 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)
- There is an accumulation of food debris under the grill. Reach-in cooler handles and gaskets are dirty. Non-food contact surfaces of various equipment are dirty. Reach-in cooler handles are dirty. Exterior surfaces of food containers are dirty. Shelving racks are dirty. (1 penalty point)
6 occurences.
- Critical: There is no soap at the hand sink. (3 penalty points)
- The floor is dirty in various areas. (1 penalty point)
- Critical: A bottle of medication is being stored in a Red Bull mini fridge. (6 penalty points)
- Personal food items are being stored on top of RTE food items. Personal cell phone is being stored around food prep area. (1 penalty point)
2 occurences.
- Critical: Chemical bottle is being stored on a food prep table. (6 penalty points)
|
5/26/2015 | Routine | 58 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food is being stored on the floor. (1 penalty point)
- Fish is being thawed in room temperature. Raw chicken is being thawed in room temperature. (1 penalty point)
2 occurences.
- 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: Food is being stored in non-food grade containers in the Turbo Air, Artic Air, and freezer. (6 penalty points)
3 occurences.
- Cutting board is being stored on the floor. Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
2 occurences.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Inside of microwave oven is unclean. (1 penalty point)
- Dirty rags are stored on top of clean utensils. There is an accumulation of food debris under the grill. (1 penalty point)
2 occurences.
- 3-compartment sink is leaking. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Critical: There is no hand drying provision in the Men's restroom. (3 penalty points)
- Personal items are being stored on food prep tables. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
10/10/2014 | Routine | 67 | 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)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- 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)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A salt shaker is stored on the floor. A bag of onions is stored on the floor. A bag of raw chicken is stored in the mop sink. (1 penalty point)
3 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- 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)
- Single service items are not stored to prevent contamination. Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
2 occurences.
- Various surfaces are lined with foil. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Reach-in is not installed at least 6 inches above the floor to facilitate cleaning. Equipment is not installed at least 6 inches above the floor to facilitate cleaning. A General Electric freezer is not elevated 6 inches above the floor to facilitate cleaning. (1 penalty point)
3 occurences.
- Cold water faucet is in disrepair at one handsink. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. A refrigerator is in disrepair. (1 penalty point)
2 occurences.
- Cooking filters are filled with grease deposits Interior of General Electric freezer is unclean. (1 penalty point)
2 occurences.
- Various wall 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)
- The floor is dirty in various areas. (1 penalty point)
- Personal clothing is stored on top of food. (1 penalty point)
|
1/16/2014 | Routine | 68 | Advise & Educate |
- Critical: When asked what is the minimum hot holding temperature required for cooked meat? Person in charge stated that the hot holding temperature for cooked meat should be 70. (3 penalty points)
Corrected on site.
- Container of onions is not stored at least 6 inches above floor. (1 penalty point)
- Critical: Milk measures 45F while holding in reach-in. (6 penalty points)
- Critical: Cooked meat measures 123F while holding at steam tablle. (6 penalty points)
Corrected on site.
- Hand drying provision is not at handsink. (3 penalty points)
Corrected on site.
|
1/26/2012 | Routine | 81 | Advise & Educate |
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