- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Chowder base containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Ambient thermometer for the deserts is not measuring accurately. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. The mop sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- The condenser unit is leaking in a plate cooler. The condenser unit in the walk-in freezer is leaking and creating ice build up. (1 penalty point)
2 occurences.
- Fan covers in the walk-in cooler are dirty. There is an accumulation of food debris under the grill. (1 penalty point)
2 occurences.
- Critical: There is no soap at the hand sink in the front grill area. (3 penalty points)
- Critical: There is no hand drying provision at the hand sink in the fish prep room. (3 penalty points)
Corrected on site.
- Hand sinks in the fish prep room lacks hand washing signage. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- Various coving tiles are damaged. (1 penalty point)
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6/5/2015 | Routine | 85 | Advise & Educate |
- Not all food employees have a current food handler card. Temporary food handler certificates are expired and food employees lack a current hard plastic food handler permit. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Original shell stock tags are missing on some bags of oysters in the walk-in. (1 penalty point)
- Critical: A food handler touched ready-to-eat food, radishes during preparation, with bare hands. (6 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)
- Back splash of 3-compartment sink is not thoroughly sealed to the adjacent walls. Re-sealing is required. r (1 penalty point)
- A fridge door is broken. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds in the employee restroom. (3 penalty points)
- Critical: There is no hand washing sink with hot and cold running water is the cold fish production room. (6 penalty points)
- There are 2 plumbing leaks on pipes serving the dish wash machine. (1 penalty point)
- 1) Light shielding panel is cracked in the main kitchen. 2) A light in the cold fish production room is not shielded. (1 penalty point)
2 occurences.
- Tile.coving is broken, damaged, or missing in some places in the basement. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
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11/18/2014 | Routine | 72 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the food preparation are The fish cold room. (6 penalty points)
- Critical: There is ice in the handwashing station. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
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11/1/2013 | Routine | 82 | Advise & Educate |
| No violation noted during this evaluation. | 9/30/2011 | Critical Item | 100 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
Corrected on site.
- Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Several foods (shrimp, scallops, crab legs) in drawer cooler are 48--50F . (6 penalty points)
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8/2/2011 | Critical Item | 85 | Advise & Educate |
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Areas of the floor are missing grout. One light out in dry storage room. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. (1 penalty point)
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7/20/2011 | Routine | 95 | Advise & Educate |
- Critical: Fish is being held at 46°F in a drawer cooler. (6 penalty points)
|
6/7/2011 | Critical Item | 94 | Advise & Educate |
- Critical: Fish is being held at 46°F in a drawer cooler. (6 penalty points)
|
6/7/2011 | Critical Item | 94 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Drawer coolers(2 coolers) are holding potentially hazardous fools at above 41 F. I (6 penalty points)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Interior surfaces of a reach in cooler are unclean. (1 penalty point)
- Hand sink water temperature does not reach 100°F within 30 seconds. (1 penalty point)
Corrected on site.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various floor surfaces are damaged. Tile in basement coving is broken. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas.Shelves are rusty. (1 penalty point)
2 occurences.
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2/14/2011 | Routine | 82 | Advise & Educate |
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Chowder base is being held at 46-50°F in the walk in cooler. Various foods in the drawer cooler are 46-49F. Tuna salad in glass case is 48F. (6 penalty points)
3 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The inside of the ice bucket is unclean. The interior of the ice machine is unclean. The inside of the reach in coolers is unclean. (6 penalty points)
3 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is no hand drying provision in the Women~s restroom. (3 penalty points)
- Various floor surfaces are damaged. Various ceiling surfaces are damaged. Lights in the walk in are out. (1 penalty point)
3 occurences.
- Some shelves in the walk is are unclean. (1 penalty point)
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8/20/2010 | Routine | 76 | Advise & Educate |
Restaurant representatives - add corrected or new information about Market Street Grill, 2985 E Cottonwood Pkwy, Cottonwood Heights, UT 84121 »