- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Tortilla chips are not covered to prevent contamination. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Cut tomatoes are being held at 47°F in a reach in cooler. Cut lettuce and cut tomatoes are being held out of temperature control at 45-59°F on a counter. (6 penalty points)
Corrected on site.
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)
- Non-food contact surfaces of equipment are made of unsealed wood. (ware washing area) (1 penalty point)
- The drain boards near the ware washing machine are not sealed to the wall. (1 penalty point)
- There are gaps in the ventilation hood filters. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. 47 degrees was measured. The condenser unit in the walk-in cooler is leaking. (1 penalty point)
3 occurences.
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The basement ice machine is dirty. (6 penalty points)
2 occurences.
- Reach-in cooler gaskets are dirty. Shelves in the dry storage area are dirty. (1 penalty point)
2 occurences.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling surfaces in the basement bar area are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Critical: The hand towel dispenser at a hand washing sink is not functional. (3 penalty points)
Corrected on site.
- Various ceiling surfaces are damaged in the basement. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Carpeting is installed in a food preparation area. (1 penalty point)
|
10/28/2015 | Routine | 65 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- There is no lid on the ice machine to protect from contamination. (1 penalty point)
- Critical: Chili colorado is being held at 120°F in the steam table. (6 penalty points)
Corrected on site.
- Non-food contact surfaces of equipment are made of unsealed wood. Various surfaces are lined with foil. (1 penalty point)
2 occurences.
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Critical: There is no soap at the hand sink. (3 penalty points)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
2 occurences.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
|
10/22/2014 | Routine | 66 | |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Bowls are being used as food scoops to serve the chips. (1 penalty point)
Corrected on site.
- Limes in the true reach in are not covered to protect from contamination. (1 penalty point)
- Critical: Raw shelled eggs are being held out of temperature control at 67 °F on a counter. (6 penalty points)
Corrected on site.
- Critical: The ice bin cover is mising and the ice is exposed to contamination. The canopener is unclean to sight and touch. The interior of the downstairs ice machine is unclean. (6 penalty points)
3 occurences.
- The surface above the food prep area at the service window is not smooth or easily cleanable. (1 penalty point)
- the light bulbs in the true reach in are not shielded or shatter proof. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (Whiping cloth bucket) (6 penalty points)
|
5/28/2013 | Routine | 73 | |
- 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)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Critical: A spray hose hangs below the flood rim at the warewashing area. (6 penalty points)
- The spray hose holder is in disrepair and held together with shoe laces, which are not smooth or easily cleanable. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. A wiping cloth container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
2 occurences.
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
2/6/2012 | Routine | 74 | Advise & Educate |
- Critical: An employee did not wash their hands after touching dirty dishes and before putting away clean dishes. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- An employee didn't change groves between dirty and clean tasks. (1 penalty point)
- Critical: Salsa is being held at 60 °F in a reach in cooler. (6 penalty points)
- Various surfaces are lined with foil. (1 penalty point)
- The true reach in cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. The ice bin is in disrepair and needs a new food-grade cover. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- the establishment lacks a no smoking sign at the front entrance. (1 penalty point)
|
3/30/2011 | Routine | 73 | Advise & Educate |
- Critical: An employee drink is stored on a preparation table (6 penalty points)
Corrected on site.
- Some food containers are not labeled (1 penalty point)
- Handles from scoops are touching food at food bins (1 penalty point)
- Surfaces surrounding the soda dispensing spigots are unclean (1 penalty point)
- Critical: The hand washing station is used for purposes other than hand washing (3 penalty points)
Corrected on site.
- The lights at hood above fryer and grill are not shatter resistant (1 penalty point)
- The ceiling vents throughout kitchen are unclean (1 penalty point)
|
3/31/2010 | Routine | 86 | Advise & Educate |
- Critical: Foods such as beans and mashed beans are not cooling in the required time frame and are cooled in deep pans (6 penalty points)
|
7/22/2009 | Critical Item | 94 | Advise & Educate |
- A food container is stored on the floor at walk-in freezer. (1 penalty point)
- Critical: Food containers are not date marked in the walk-in cooler. (6 penalty points)
- Some lights in kitchen are not protected or shatter resistant. (1 penalty point)
- A ceiling vent is unclean. (1 penalty point)
- Critical: Some chemical containers are not labeled. A chemical is stored on top of food. (12 penalty points)
2 occurences.
|
5/4/2009 | Routine | 79 | Advise & Educate |
Restaurant representatives - add corrected or new information about La Puente Mexican Restaurant, 3540 S State St, Salt Lake City, UT 84115 »