- 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)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Critical: Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- The ceiling is dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- jacket stored on food Shelf. (1 penalty point)
Corrected on site.
- Critical: Chemicals are stored above food. (6 penalty points)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
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11/16/2015 | Routine | 78 | Advise & Educate |
- A container of food is being stored on the floor. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- The lid on a make table is in disrepair. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various ceiling surfaces are rusted and damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- Shelves are dirty in the dry storage area. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- The hand sink sealent is not maintained in a clean condition. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
|
2/10/2015 | Routine | 80 | Advise & Educate |
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Various ceiling surfaces are damaged. Various walls are damaged. Various floor surfaces are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
4 occurences.
|
7/2/2014 | Routine | 97 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Croutons are stored uncovered on the counter. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: Shelves above the prep table between the pizza oven and dish room are dirty. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- The shower curtains in the back hear the walk-in are not durable for use in a kitchen. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable. (1 penalty point)
- Lights in the gluten free area are missing end caps and are therefore not shielded. The light in the walk-in is not shielded or shatterproof. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
6/4/2013 | Routine | 80 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Potentially hazardous food is being cooled in covered containers that are stacked deep. (3 penalty points)
- The partition ian between the warewash area and the food prep area is not sealed to the wall. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- The ceiling above the pizza oven is dusty. Shelving in the warewash area is dirty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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1/2/2013 | Routine | 88 | Advise & Educate |
- Critical: The salami and ham are being held from 48-50 F in the make table. (6 penalty points)
- The shelf in the warewash room is not smooth, and non-absorbant. The shelf in the back room is no longer smooth, non-absorbant, and easily cleanable. (1 penalty point)
2 occurences.
- The walk in is not sealed to the floor completely. (1 penalty point)
- The shelf above the food prep table is being repaired with shoe laces. (1 penalty point)
- The ceiling in the warewash room and prep kitchen is no longer smooth, non-absorbant, and easily cleanable. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- The floor/wall juncture lacks coving in the flour room. (1 penalty point)
|
5/10/2012 | Routine | 88 | Advise & Educate |
- Critical: The ham and raw beef are being held from 44-47 F on the make table. (6 penalty points)
- Clean equipment is being air dried on cloths. The shelf under the warewashing area is not smooth, non-absorbant, and easily cleanable. The plastic shelves in the reach in are no longer smooth, non-absorbant, and easily cleanable. (1 penalty point)
3 occurences.
- The ceiling and walls are not non-absorbant in the warewashing room. (1 penalty point)
- The ceiling is in disrepair above the pizza area, and other areas. The walls are in disrepair in the back area, and other areas. (1 penalty point)
2 occurences.
- The ceiling is dirty with dust above the pizza oven. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
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1/19/2012 | Routine | 89 | |
- Critical: The mozzarella cheese is being held at 52 F on the counter. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The interior of the microwave is unclean. (3 penalty points)
- The ice machine drain line is draining on the floor. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- Walls are dirty in various areas. The ceiling is dirty in various areas. The floor is dirty in various areas. (1 penalty point)
3 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
9/13/2011 | Routine | 84 | Advise & Educate |
- Critical: The salami is being held at 49 f in the make table. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Drain lines are draining on the floor. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
5/27/2011 | Routine | 88 | Advise & Educate |
- Critical: The mozerella cheese is being held at 49 F. (6 penalty points)
- Some shelves are rusty in the make table. The side of walk in is not smooth and non-absorbant. (2 penalty points)
2 occurences.
- The walk in is not sealed to the wall and pizza oven. (1 penalty point)
- Cutting boards are colored and scored. (1 penalty point)
- The ice machine drain line is draining on the floor. (1 penalty point)
- Some end caps are missing on light shields. (1 penalty point)
- Some coving is missing in various areas. (1 penalty point)
|
1/13/2011 | Routine | 87 | Advise & Educate |
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