- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Food handler dons gloves without handwash. (6 penalty points)
- Critical: Food handler is handling and cutting ready to eat lemons with bare hand contact. (6 penalty points)
- Critical: Chicken cooked her and held here for more than 24 hours is not marked with date cooked/prepared. (3 penalty points)
- Critical: Food of animal origin that may be undercooked to customer order is not disclosed in writing and is not asterisked to the written consumer advisory. (6 penalty points)
- Wooden cabinetry is not all smooth and non-absorbent. (1 penalty point)
- Reach-in door seal is torn and taped. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Service sink/ mop sink is not conveniently located on premises. (1 penalty point)
- Less than 20 foot candles of light are measured behind bar where glassware is stored. (1 penalty point)
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10/12/2015 | Routine | 73 | Advise & Educate |
- A container of food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: The box that was stored on the floor was moved to a cutting board. (6 penalty points)
- 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 duct tape on shelves throughout the kitchen. (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 unclean. (6 penalty points)
- Critical: The drain at the hand sink is clogged. (6 penalty points)
- A light shield is in disrepair. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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1/16/2015 | Routine | 67 | Advise & Educate |
- 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: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- There is no mop sink in the facility. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
- Ceiling air vents are dusty. (1 penalty point)
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6/11/2014 | Routine | 77 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Unable to show a certified manager is registered with SLCoHD (1 penalty point)
- Critical: Cooked potentially hazardous food that is cooked here and held here for more than 24 hours is not marked with date of prep/cooking. (3 penalty points)
- Critical: Food of animal origin that may be undercooked to customer order is not asterisked to a written consumer advisory and is not disclosed/identified with a written consumer advisory reminder. (6 penalty points)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Wooden posts with crevices and ledges are not smooth in service area. (1 penalty point)
- Non-portable equipment (hood, metal splash guard of table, ice machine) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Duct tape on splash guards of hand sink and on corner of table creates surfaces that are not smooth and durable. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Service sink/mop sink is not conveniently located on premises. (1 penalty point)
- Pitted ceiling tile above service area is not smooth. (1 penalty point)
- Light bulb shielding is broken in prep area. (1 penalty point)
- Hand wash sign is not at hand sink in toilet rooms used by employees and is not at hand sink in prep area.. (1 penalty point)
- Less than 20 foot candles of light are measured in service area whrre ice is scooped and clean glassware is stored. (1 penalty point)
- Coving is not at floor-wall junctures in food operations area. (1 penalty point)
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11/7/2013 | Routine | 78 | Advise & Educate |
- Unable to show a certified manager is registerred with SLVHD. (1 penalty point)
- Critical: Employee is cutting and handling ready to eat parsley with bare hand contact. (6 penalty points)
Corrected on site.
- Critical: Food of animal origin that may be undercooked to order is not disclosed/identified and is not asterisked to the written consumer advisory reminder. (6 penalty points)
- Cloth is stored on top of and in contact with moist produce/food.. (1 penalty point)
Corrected on site.
- CO2 tanks are not restrained. (1 penalty point)
- Non-portable equipment (metal splash of drainboard, hood, end of 3 compartment sink, wooden cabinetry, ice machine) ) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (ice machine) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Mop sink/service sink with hot and cold water is not conveniently located on premises.. (1 penalty point)
- Ceiling above beverage prep area behind bar is not smooth and non-absorbent. (1 penalty point)
- Handsoap is not at handsink in bar area. (3 penalty points)
Corrected on site.
- Hand drying towels are not at hand sink in bar area.• (3 penalty points)
Corrected on site.
- Handwash sign is not at handsink behind bar and not at handsink in toilet room used by employees. (1 penalty point)
- Coving is not at all floor-wall junctures in food operations areas.^ (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
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5/3/2013 | Routine | 72 | Advise & Educate |
- Critical: There is no sanitizer test kit available. (3 penalty points)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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10/29/2012 | Routine | 88 | Advise & Educate |
- Critical: Sanitizer concentration in a spray bottle is too strong. (6 penalty points)
- Critical: Hand sink in the bar is being used for purposes other than hand washing. (3 penalty points)
- There is no hand drying provision at the bar hand sink. (3 penalty points)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- Critical: Chemicals are stored above soda boxes and cans. a container of tomatoes is stored on a shelf under chemical bottles (6 penalty points)
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2/29/2012 | Routine | 76 | Advise & Educate |
- Critical: Personal items are stored in the food prep area. (6 penalty points)
- Critical: There is no consumer advisory on the menu. (6 penalty points)
- Critical: Glasses are stored on the bottom shelf of the freezer where it is difficult to maintain cleanliness. (6 penalty points)
- Critical: A knife is stored unclean. (6 penalty points)
- There are no paper towels at the bar area handsink. (3 penalty points)
Corrected on site.
- The bar and kitchen hands inks lack hand wash signs. (1 penalty point)
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11/18/2010 | Routine | 72 | Advise & Educate |
- The employee's food handlers card have expired. (1 penalty point)
- The food grade bottles are not labeled. (1 penalty point)
- There is a spatula in the mayonaise. (1 penalty point)
- Critical: The potentially hazardous foods are not being date marked. ( upright). (6 penalty points)
- The fridges are not nsf approved. (1 penalty point)
- Critical: The inside of the microwave has food residue in it. (6 penalty points)
- There is no mop sink. (1 penalty point)
- There are no hand towels at the hand wash sink. (3 penalty points)
- There is food residue on the floor. (1 penalty point)
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10/23/2008 | Routine | 79 | Advise & Educate |
- There is no manager certification. (1 penalty point)
- Critical: The potentially hazardous food is not date marked. (6 penalty points)
- The Co2 tank is not secured. (1 penalty point)
- The fridge is not NSF approved. (1 penalty point)
- The hand sink is not sealed to the wall. (1 penalty point)
- Critical: The microwave has food residue in it. (6 penalty points)
- There is crumbs and food residue on the shelves. (1 penalty point)
- The floor tile is missing. (1 penalty point)
- There is food residue in the nooks under the equipment on the floor. There is food residue on the ceiling. (2 penalty points)
2 occurences.
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3/5/2008 | Routine | 80 | Advise & Educate |
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