- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Various items (cooked chicken, deli meats, etc.) are holding at 43-45 F in a make table. (6 penalty points)
- GE refrigerator is not commercial grade. (1 penalty point)
- Not all ceiling surfaces are smooth, durable, easily cleanable and non-absorbent (a kitchen ceiling tile). Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent (make line floor finish is wearing off). (1 penalty point)
2 occurences.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- The ceiling over part of the food prep area is exposed structure. (1 penalty point)
- There are damaged walls and holes by the 3 compartment sink. (1 penalty point)
|
2/23/2015 | Routine | 82 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Cooked chicken is being held at 47 °F in the make table. (6 penalty points)
- The wire shelf above the 3 compartment sink is supported on unsealed wood. (1 penalty point)
- The GE under counter fridge is not commercial grade. (1 penalty point)
- Critical: The GE reach-in is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Critical: There isno measurablw sanitizer in the 3 compartment sink sanitizing step. (6 penalty points)
Corrected on site.
- Not all ceiling surfaces are smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- The ceiling over part of the food prep area is exposed structure. (1 penalty point)
- Paint is peeling and there are holes in the walls. (1 penalty point)
|
3/31/2014 | Routine | 77 | Advise & Educate |
- Not all food employees have a current food handler card on site. (1 penalty point)
- The certified manager is not registered with SLVHD. Food safety manager certification is expired. (1 penalty point)
- The wood supporting the wire shelf above the 3 compartment sink is not sealed. (1 penalty point)
- The GE under counter refrigerator is not commercial grade. (1 penalty point)
- The 3-compartment sink is not completrly 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. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Not all ceiling tiles are smooth, durable, easily cleanable, and non absorbent. (1 penalty point)
- Various walls are damaged. (1 penalty point)
|
12/12/2012 | Routine | 85 | Advise & Educate |
- A copy of all food handler cards needs to be kept on site. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Shelves for dirty dishes an not clean. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Not all ceiling tiles are smooth, durable, and easily cleanable. (1 penalty point)
- Various walls are damaged. (1 penalty point)
|
12/20/2011 | Routine | 94 | Advise & Educate |
- The servsafe manager is not registered with the health department. (1 penalty point)
- Critical: Employee beverage stored on the prep counter. (6 penalty points)
- The bottle of oil is not labled. (1 penalty point)
- Critical: A wet wiping cloth is stored on the counter. (6 penalty points)
- The co2 tank is not secure. (1 penalty point)
- The inside of the ice machine is dirty. (3 penalty points)
- The hand sink does not have hot water. (1 penalty point)
|
8/9/2010 | Routine | 81 | Advise & Educate |
- The single serve cups are not being stored to protect from contamination. The cups are inside the splash guard at the hand sink. Note: Person in charge discarded cups. (1 penalty point)
Corrected on site.
- Critical: There is no measurable sanitizer in the sanitizer bucket. (6 penalty points)
- Critical: The scoops hanging by the 3-compartment sink are dirty. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- There are no paper towels at the hand sink. (3 penalty points)
Corrected on site.
- Toxic chemicals are not stored separately from food or food equipment. Butane used for crème brulee is being stored next to nutella. (3 penalty points)
Corrected on site.
|
8/11/2009 | Routine | 75 | Advise & Educate |
- The coving is in disrepair in a few locations. (1 penalty point)
|
3/30/2009 | Followup | 99 | Approved |
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