- Critical: Preventing Contamination from Hands (6 penalty points)
Food handler is handling ready to eat food with bare hands.
- Critical: Preventing Contamination from Hands (6 penalty points)
Rice scoop handle is in contact with the rice.
- Critical: Separation, Packaging, Segregation (6 penalty points)
Bag of corn is in contact with bag of raw meat in freezer.
- In-Use Utensils-Between-Use Storage (1 penalty point)
The rice scoops are stored in water at 78 F.
- Food Storage (1 penalty point)
Food is stored on the floor in various areas.
- Restraining Pressurized Containers (1 penalty point)
CO2 tanks are not restrained.
- Cutting Surfaces (1 penalty point)
The cutting board is scored.
- Nonfood-Contact Surfaces-Cleaning (2 penalty points)
The outside of food equipment is dirty.
The shelves are dirty in the
- Toilet Rooms-Enclosed (1 penalty point)
The bathroom doors are not self closing.
- Outer Openings-Protected (1 penalty point)
There is a gap at the bottom of the back door.
- Hand Drying Provision (3 penalty points)
There are no paper towels available at employee restroom handsink.
- Lighting-Intensity (1 penalty point)
Less than 20 foot candles of light are measured behind the bar.
- Cleaning-Frequency and Restrictions (1 penalty point)
Walls, floors, and ceiling are dirty in the walk in.
- Food Handler Training (1 penalty point)
In house food handler training letter is not available.
- Critical: Cold Holding (30 penalty points)
The corn is being held at 51 F on the ice bath.
The chicken is being
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06/07/2010 | Routine | 38 |
- Critical: Eating, Drinking, or Using Tobacco (6 penalty points)
Employee drink is not lidded on the food prep table.
- Critical: Preventing Contamination from Hands (6 penalty points)
Employee is handling ready to eat food with bare hands.
- In-Use Utensils-Between-Use Storage (1 penalty point)
Food scoops are being stored in standing water at 68 F.
- Food Storage (1 penalty point)
Potatoes are stored on the floor.
- Food Storage (1 penalty point)
Raw beef is touching cooked shrimp in the freezer.
- Nonfood-contact Surfaces (1 penalty point)
The wood shelves under the 3-compartment sink are not smooth.
- Restraining Pressurized Containers (1 penalty point)
CO2 tanks are not restrained.
- Fixed Equipment-Spacing or Sealing (1 penalty point)
The FRP in the wlak in is not sealed to the wall.
- Cutting Surfaces (1 penalty point)
Cutting boards are colored and scored.
- Nonfood-Contact Surfaces-Cleaning (3 penalty points)
Gaskets are dirty.
The outside of the food equipment are dirty.
The
- Toilet Rooms-Enclosed (1 penalty point)
Toilet room doors are not self closing.
- Handwashing Signage (1 penalty point)
Handwashing sign is not at handsink behind bar.
- Food Handler Training (1 penalty point)
Not all food handler cards are available.
- Food Safety Manager Certification (1 penalty point)
Registered food safety manager is expired.
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12/01/2009 | Routine | 74 |
- Critical: Eating, Drinking, or Using Tobacco (6 penalty points)
Personal food is store nest to make table.
- Critical: Preventing Contamination from Hands (6 penalty points)
Employee handles ready to eat bread with bare hands.
- Critical: Separation, Packaging, Segregation (6 penalty points)
Food is not being protected from contamination in the display case.
- In-Use Utensils-Between-Use Storage (1 penalty point)
Rice scoops are being held in stagnant water.
- Wiping Cloths-Use Limitation (1 penalty point)
Wet wipping clothes are stored in water that measures no sanitizer.
- Food Storage (1 penalty point)
Food is stored on the floor in the back.
- Critical: Date Marking (6 penalty points)
Ready to eat potentially hazardous food is not being date marked in th
- Critical: Consumer Advisory (6 penalty points)
Undercooked food in the menu is not identified with an asterisk for th
- Good Repair and Proper Adjustment (1 penalty point)
The bottom of the north esat make table/reach in unit has stagnant wat
- Cutting Surfaces (1 penalty point)
The west cutting board is colored and scored.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (6 penalty points)
Inside the microwave is dirty.
- Nonfood-Contact Surfaces-Cleaning (3 penalty points)
The gaskets are dirty in reach in units.
The hood above the grill is
- Using a Handwashing Facility (3 penalty points)
The back handsink is being used to store dishes.
- Using a Handwashing Facility (6 penalty points)
The handsink is being used for other purposes.
The back handsink is b
- Floors, Walls, and Ceilings-Cleanability (1 penalty point)
The walls in the back room are not completely smooth, non-absorbant, a
- Repairing-Physical Facilities (1 penalty point)
Some areas of the floor are in disrepair.
- Cleaning-Frequency and Restrictions (1 penalty point)
The floor is dirty in the back.
The doors are dirty in the back.
- Drying Mops (1 penalty point)
The mop is not being stored to air dry.
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06/23/2009 | Routine | 43 |
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