- Unable to verify at time of inspection that 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.) (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Critical: Paper towel dispenser is not dispensing paper towels at front hand sink. (3 penalty points)
Corrected on site.
|
9/2/2015 | Routine | 88 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
Corrected on site.
|
10/17/2014 | Routine | 98 | 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. Note: E-Handler Training is not recognized by the Health Dept. • (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Thermometers are not placed for easy view in the reach-ins. (1 penalty point)
- Critical: There is no irreversible registering thermometer for the warewasher. (3 penalty points)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: A toilet is constantly running water in the men's restroom. Note: a plumber has been called for repair. (6 penalty points)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
1/16/2014 | Routine | 77 | Advise & Educate |
- Critical: Employees personal food are not separated from food preparation areas. (3 penalty points)
- Critical: Cut tomatoes is being held at 49°F in the walk in cooler. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- The hand sink is not maintained in a clean condition. (1 penalty point)
|
12/9/2011 | Routine | 82 | 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. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- . Air thermometer in reach in cooler is not accurate. (1 penalty point)
- Shelves in baking area are in disrepair. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Shelves in the walk-in cooler are dirty. (1 penalty point)
- One light in back room is out. Areas of the floor are missing grout. Various walls are damaged. (1 penalty point)
3 occurences.
- The ceiling is dirty in walk in cooler. (1 penalty point)
- Chemical Spray nor open clean food containers. (3 penalty points)
|
4/28/2011 | Routine | 78 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- Critical: Sliced turkey in walk in held at 50F. (6 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Interior surfaces of a reach in cooler are unclean. Shelves in walk in cooler are unclean. (1 penalty point)
2 occurences.
- Hand sink water temperature does not reach 100°F within 30 seconds. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
|
11/15/2010 | Routine | 82 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- Knives are stored between equipment. (1 penalty point)
|
5/11/2010 | Routine | 93 | Advise & Educate |
- Critical: The chicken salad in the make table is 46F, the tangerines are 45F. (12 penalty points)
2 occurences.
|
7/22/2009 | Routine | 88 | Advise & Educate |
- The bulk bins are mislabeled. (1 penalty point)
- The scoop is the bulk bin (1 penalty point)
- The handsink is not sealed to the wall. (1 penalty point)
- Critical: There is ice in one of the handsinks. (3 penalty points)
- Critical: Handsinks are to be used for handwashing only - used for purposes other than just handwashing. (3 penalty points)
- There are a few holes in the walls. (1 penalty point)
|
1/5/2009 | Routine | 90 | Advise & Educate |
- Permit not displayed for public view. (1 penalty point)
- Critical: Employee drinks without lids. Employee drinks are stored above clean dish area. (6 penalty points)
2 occurences.
- Bread exposed to possible contamination (soup area). Pinapple dipping sauce at the entrance is not protected by a sneeze guard. (2 penalty points)
2 occurences.
- Critical: Unlabled chemical spray bottle. (6 penalty points)
- Critical: Chemical spray bottle stored near food equipment. (6 penalty points)
|
5/8/2008 | Routine | 79 | Advise & Educate |
Restaurant representatives - add corrected or new information about Paradise Bakery & Cafe, 1400 E Fortunion Blvd, Cottonwood Heights, UT 84121 »