- Not all food employees have a valid current food handler card. (efoodhandlers is not recognized by the state of Utah) (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Critical: Cooked ham is being stored at 51*F in a make table. (6 penalty points)
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: There is no measurable sanitizer in the wiping cloth container (operator replaced with new water and bleach). (6 penalty points)
Corrected on site.
- The faucet is leaking on the food preparation sink. (1 penalty point)
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5/5/2015 | Routine | 82 | Advise & Educate |
- Critical: An employee has a bandaged wrist and is slicing potatoes without a glove or impermeable cover over the cloth bandage. (6 penalty points)
Corrected on site.
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Critical: Raw eggs are being stored on ready to eat food in the walk-in. The raw onions are stored on top of raw meat. (6 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food is being stored on the floor in the walk-ins. (1 penalty point)
- Single service items are being stored on the floor in the storage area. (1 penalty point)
- The shelves are lined with cardboard. (1 penalty point)
- The handle on the back door is in poor repair. (1 penalty point)
- Critical: The dishwasher is not sanitizing. (6 penalty points)
- Critical: A knife is put away into the knife holder dirty. The knife holder is not clean. (6 penalty points)
2 occurences.
- The interior of the microwave is not clean. (1 penalty point)
- The floors and walls under equipment are not clean. There is excessive ice build up on the floor in the walk-in. The floor sinks are not clean. (1 penalty point)
3 occurences.
- The door on the women's toilet room does not close completely. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
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10/1/2014 | Routine | 59 | Advise & Educate |
| No violation noted during this evaluation. | 12/19/2013 | Followup | 100 | Advise & Educate |
- Food handler cards are not available for viewing. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw meat is stored next to an uncovered container of ready-to-eat food in the walk-in cooler. Raw shell eggs are stored next to, and above ready-to-eat food in a cooler. Raw meat is stored above an uncovered container of ready-to-eat foods in the reach-in cooler. (6 penalty points)
Corrected on site.
3 occurences.
- Food containers are not labeled with the common name of the food. (white powder) (1 penalty point)
- Tongs are stored with handles in contact with food. (1 penalty point)
- Critical: A food employee used the same single-use gloves to handle dirty dishes and then clean dishes. (6 penalty points)
Corrected on site.
- A box of potatoes are stored within the splash zone of the hand washing sink. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing at room temperature. (raw beef) (1 penalty point)
- Critical: Raw chicken is being held at 47°F in the walk in cooler. (6 penalty points)
- Critical: Cooked sausage is being held out of temperature control at 115°F on a counter, under a heat lamp. (6 penalty points)
- Clean dishes, above the grill are not covered or inverted to prevent contamination. (1 penalty point)
- Critical: The walk in cooler is unable to hold potentially hazardous foods at or below 41°F. The ambient air temperature is 48°F. (3 penalty points)
- Single-use items are being re-used. (cottage cheese containers) (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The exterior of the ice machine is dirty. (1 penalty point)
- The drain pipes on the ware washing machine are repaired with string and plastic wrap. The 3-compartment sink faucet is leaking. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. (1 penalty point)
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12/18/2013 | Routine | 48 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- 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)
- Critical: Cut tomatoes are being held at 68°F in the make table. Chicken is being held at 46°F in the walk in cooler. A lettuce mix is being held at 47°F in a reach in cooler used by the servers. (6 penalty points)
Corrected on site.
3 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)
- The 3-compartment 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: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease.. The interior of the ice machine is unclean. The interior of the ice bin used by servers is dirty. (6 penalty points)
3 occurences.
- Light intensity in the walk in freezer is less than 10 foot candles. (1 penalty point)
- An ashtray containing cigarette butts is on a desk in the manager's office. The cigarette smoke can be smelled in the hallway outside of the office. (1 penalty point)
- Walls are dirty in the cook line area.. The floor is dirty in the walk in freezer. (1 penalty point)
- Cigarette smoking is occuring in the manager's office. This act is to cease immediately. (1 penalty point)
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4/9/2013 | Routine | 70 | Advise & Educate |
- Bulk container of white powdered food is not labeled with common name of food. (1 penalty point)
Corrected on site.
- Containers of food are on floor of walk-in. (1 penalty point)
Corrected on site.
- Critical: Sausage measures 45F at one of cold tables. Meat measures 46F at a second cold table. cream pie measures 45F (6 penalty points)
3 occurences.
- Critical: Pasta cooked here and held here for more than 24 hours is not marked with date of prep/consume by date. (3 penalty points)
Corrected on site.
- Wooden shelving is not all smooth and non-absorbent. (1 penalty point)
- Critical: Two cold tables do not hold food at 41F or less. (3 penalty points)
2 occurences.
- Non-portable equipment (shelving) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable shelving unit lacks 6 inches elevation above floor and is not sealed to floor. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
3 occurences.
- Hose bib lacks vacuum breaker protection. (1 penalty point)
- Brick masonry wall-ceiling surface in prep and service area is not smooth and non-absorbent. Wood wall-ceiling surfaces in service area are not all smooth and non-absorbent. Exposed ventilation ducting running below ceiling is not smooth and easily cleanable. (1 penalty point)
- Hand soap is not at handsink in service area. (3 penalty points)
- Hand drying towels are not at hand sink in service area. (3 penalty points)
- Hand wash sign is not at hand sink in service area. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Exposed conduit/utility lines run along ceiling and walls. (1 penalty point)
- Paint is flaking away from ceiling near walk-in. Areas of floor, wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
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12/9/2011 | Routine | 69 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- 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: Hard boiled eggs are being held at 50 °F in the walk in cooler. Cut tomatoes are being held at 51 °F in the make table. (6 penalty points)
2 occurences.
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- In-use food utensil was stored with the lip surface touching a dirty piece of equipment. Not protected from contamination. (1 penalty point)
Corrected on site.
- Non-food contact surfaces of shelves are made of unsealed wood. (1 penalty point)
- The door to the walk in refrigerator is in disrepair. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
Corrected on site.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
Corrected on site.
- Various floor surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Jumper cables are stored next to food equipment. (1 penalty point)
Corrected on site.
|
3/16/2011 | Routine | 73 | Advise & Educate |
- Critical: An employee drink is stored next to raw eggs. (6 penalty points)
- Critical: Raw eggs are stored next to ham at walk in cooler. (6 penalty points)
- Critical: Raw eggs are stored at room temperature (45 degrees F). Tomatoes are being held at 45 degrees F on cold table next to grill. (12 penalty points)
2 occurences.
- Critical: Date marking is missing from some containers with potentially hazardous foods at walk in cooler. (6 penalty points)
- The hand washing station is not sealed to the wall behind fryer units. (1 penalty point)
- The can opener blade is unclean. (1 penalty point)
- Hand wash soap is missing at hand washing station. (3 penalty points)
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8/24/2010 | Routine | 65 | Advise & Educate |
- Critical: Bare hand contact with ready-to-eat food was observed. (6 penalty points)
Corrected on site.
- Critical: Raw chicken is stored above roast beef. (6 penalty points)
Corrected on site.
- A wet towel is stored on a preparation surface. (1 penalty point)
- Critical: Date marking is missing at some food containers inside the walk-in cooler. (6 penalty points)
Corrected on site.
- Service items are stored unprotected from contamination. (1 penalty point)
- A waffle maker is unclean. The paper towel dispenser is unclean. (2 penalty points)
Corrected on site.
2 occurences.
- The mop is stored unable to air dry. (1 penalty point)
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2/26/2010 | Routine | 77 | Advise & Educate |
- Critical: An employee drink is stored on top of a food preparation table. (6 penalty points)
- A food container is unlabeled. (1 penalty point)
- Critical: Eggs are stored at room temperature at 50 degrees. (6 penalty points)
- Cardboard is used to line surfaces. (1 penalty point)
- Critical: The can opener blade is unclean. The inside surface of ice machine lid is unclean. (12 penalty points)
2 occurences.
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4/21/2009 | Routine | 74 | Advise & Educate |
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