- Critical: Potentially hazardous and ready to eat foods (hotdogs, chili, cut tomatoes) that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Reach-in cooler gaskets are dirty. Fan covers in the walk-in cooler are dirty. Fan covers in the walk-in freezer are dirty. (1 penalty point)
3 occurences.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: There is no hand sink convenient and accessible to the front food preparation area. (6 penalty points)
- Various floor and ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent above and below the soda dispensing area. (1 penalty point)
- Floor sinks are dirty. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Critical: A food container is being used to store poisonous or toxic materials (sanitizer). (6 penalty points)
|
11/18/2015 | Routine | 66 | 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)
- Wet wiping cloths are not stored in sanitizer solution. (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)
- The interior of the microwave is unclean. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the food preparation area. (6 penalty points)
- Ceiling air vents are dusty. (1 penalty point)
|
2/20/2015 | Routine | 80 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sink is being used for other purposes. (3 penalty points)
- Critical: There is no soap at the hand sink. (3 penalty points)
|
5/30/2014 | Routine | 75 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- there is a hole in the ceiling of the dry storage room.' (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
12/18/2012 | Routine | 81 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Cardboard is being used as shelf liner in the walk in cooler. . (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. There is mold growth on the shelving and the outside of packages of food in the walk in cooler. (1 penalty point)
2 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent above the soda boxes. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- There is no soap available at the kitchen hand sink. (3 penalty points)
- There is no hand drying provision at any hand sink. (3 penalty points)
- The ceiling is dirty in various areas. The space between the fryer and the wall is unclean. (1 penalty point)
2 occurences.
- Critical: A chemical spray bottle is not labeled. (6 penalty points)
|
9/22/2011 | Routine | 77 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. Interior surfaces of a reach in cooler are unclean. (1 penalty point)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There is no soap at the hand sink. (3 penalty points)
- Various floor surfaces are damaged. Various walls are damaged. One light in the walk in cooler does not work. One light on the hood does not work properly. (1 penalty point)
4 occurences.
- The ceiling is dirty in various areas. The floor is dirty in various areas. Floor sinks are dirty. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
|
10/21/2010 | Routine | 83 | Advise & Educate |
- Food handler cards are not available for employees. (1 penalty point)
- The managers Serv Safe Certificate is not registered with SLVHD. (1 penalty point)
- The employee does not wear appropriate hair restraint. (1 penalty point)
- (1) The ice scoop is stored on a table next tothe hot water beverage sink, a non food contact surface. (2) The scoop for the potato pearls is stored on the outside of the paper bag container, a nonfood contact surface. (3) A knife and a spatula, in use, are stored on a non food contact surface. (3 penalty points)
3 occurences.
- The mouth contact surfaces of drinking cups are stored on a non food contact surface. (1 penalty point)
- Critical: (1) The inside of the ice machine is dirty and immediate cleaning is required. (2) The ice scoop is dirty. (12 penalty points)
2 occurences.
- Critical: The exterior, food contact parts, of the ice cream machine, are onlywashed, rinsed and sanitized every week, instead of the required, at least every 4 hours. (6 penalty points)
- Critical: A handwash sink is used to wash utensils such as the shake collar. (3 penalty points)
- The light bulbs in the kitchen and customer service areas are not covered. (1 penalty point)
|
12/22/2009 | Routine | 71 | Advise & Educate |
- Critical: The exterior, unrefrigerated parts of the ice cream machine are not cleaned at least every 4 hours. Note: Remove the star tips and wash, rinse and sanitize them as well as the end of the plunger. (6 penalty points)
|
7/11/2009 | Routine | 94 | |
Restaurant representatives - add corrected or new information about Iceberg Drive Inn, 1530 S 500 W, Salt Lake City, UT 84115 »