- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Critical: Rolled tacos are being held out of temperature control at 63°F on a counter. (6 penalty points)
Corrected on site.
- Critical: Cooked potato is being held out of temperature control at 123°F on a counter. (6 penalty points)
Corrected on site.
- 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)
Corrected on site.
- Domestic style chest freezer is not durable for commercial use. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Electrical outlet on grill is missing cover panel. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- There is a build up of grease on the fire suppression system above cooktop. (1 penalty point)
- Mop sink lacks a backflow prevention device. (1 penalty point)
- Paint is chipped and bubbling along wall near cookline. (1 penalty point)
- Ceiling is dirty inside the walk-in cooler. (1 penalty point)
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10/29/2015 | Routine | 76 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food is being stored on the floor. Food in the storage room is not covered to prevent contamination. (1 penalty point)
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)
- There are holes in the 3 compartment Sink. Thre are holes behind the wall of the grill. Cooking filters are missing/put incorrectly. (1 penalty point)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. Map sink does hat have a breaker valve. (6 penalty points)
2 occurences.
- An exterior door is not tight fitting. (1 penalty point)
Corrected on site.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
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12/18/2014 | Routine | 72 | |
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked in the walk-in cooler and in the reach-in unit. (3 penalty points)
2 occurences.
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Cooking filters are missing and are not properly put in. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Critical: Handwashing sink is being used for another purpose. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent above the 3-compartment sink. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent below the 3-compartment sink. (1 penalty point)
2 occurences.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
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5/19/2014 | Routine | 70 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 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)
- Two bags of onions are stored on the floor. (1 penalty point)
- Critical: Guacomole is being held at 46F in an ice container. (6 penalty points)
- 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)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Fiilters are missing under cooking hood. Cabinets are in disrepaired. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machines are unclean. (6 penalty points)
2 occurences.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The floor is dirty in various areas. Interior of Beverage Air reach-in is unclean. (1 penalty point)
2 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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10/29/2013 | Routine | 64 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- 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)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- The floor is not maintained to be smooth and non-absorbent under the 3-compartment. (1 penalty point)
- The floor is dirty in various areas. (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)
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10/30/2012 | Routine | 77 | Advise & Educate |
- Critical: Plate of employee food is stored on prep table next to uncovered "cooling" beef. Uncovered employee beverage is in prep/ service area. (3 penalty points)
- Critical: Meat measures 46F in walk-in. (6 penalty points)
- Unwrapped clean food containers are not stored covered/inverted. (1 penalty point)
- Wood and formica cabinetry is not all smooth and non-absorbent. (1 penalty point)
- Critical: Walk-in does not hold meat at 41F or less. (3 penalty points)
- Non-portable equipment (hood, toilet room hand sink and handsink cabinet) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Areas of wall, floor and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- No smoking sign is not at each/every entrance. (1 penalty point)
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1/11/2012 | Routine | 82 | Advise & Educate |
- Critical: Raw beef is stored in containers above containers of lettuce in walk-in refrigerator. (6 penalty points)
Corrected on site.
- Clean food containers are not all stored covered/inverted. (1 penalty point)
Corrected on site.
- Cabinetry holding food is not all smooth and non-absorbent. Foil covered equipment partition is not smooth. (1 penalty point)
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Ceilimg tile in warewash rooom is not all smooth and non-absorbent. (1 penalty point)
- Less than 10 foot candles of light are found in walk-in. (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and easily washable. (1 penalty point)
- No smoking sign is not at every entrance. (1 penalty point)
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7/15/2011 | Routine | 87 | Advise & Educate |
- Critical: Flan and rice pudding in display fridge measures 44F. (6 penalty points)
- Wood and formica cabinetry is not all smooth and non-absorbent. (1 penalty point)
- Baffle is missing from hood. (1 penalty point)
- Various non-portable equipment is not spaced from immovable surfaces for easy cleaning or sealed to immovable surfaces. (1 penalty point)
- Display refrigerator is not maintained to hold food at 41 F or less. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Hose bib lacks vacuum breaker protection. (1 penalty point)
- Critical: Maximum water temperature measured at 3 compartment sink and hand sink is 92 F. (3 penalty points)
- Spaces between walls of walk-in and walls of building are not easily cleanable. (1 penalty point)
- Light bulbs are not all shielded/shatter resistant above prep area. (1 penalty point)
- Areas of ceiling , floor, wall and door surfaces are not mooth and non-absorbent. (1 penalty point)
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1/13/2011 | Routine | 82 | Advise & Educate |
- Critical: Packages of raw sausage are stored above cooked food in reach-in. (6 penalty points)
- Critical: Cut tomatoes measure 46f at cold table. (6 penalty points)
- Hood is missing filters. (1 penalty point)
- Hoods are not spaced from immovable surfaces for easy cleaning or sealed to nearby immovable surfaces. (1 penalty point)
- Cold table is not maintained to hold food at 41F or less. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Hose bib above steam table lacks vacuum breaker protection. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash area and less than 50 foot candles of light are measured at food prep surfaces. (1 penalty point)
- Areas of floor, wall , ceiling and fixed in place cabinetry are not smooth and easily cleanable. (1 penalty point)
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7/9/2010 | Routine | 81 | Advise & Educate |
- Critical: Package of raw chicken and meat are touching each other and container of cooked food in freezer. (6 penalty points)
- Critical: Cut tomatoes measure 45F at cold table. (6 penalty points)
- Unwrapped knives for customer self service are not presented so that only the handle may be touched. (1 penalty point)
- Hood filters are missing from hoods. (1 penalty point)
- Hoods are not spaced from immovable surfaces for easy cleaning or sealed to nearby immovable surfaces. (1 penalty point)
- Cold table is not maintained to hold food at 41 F or less. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Vacuum breaker valve is taped and missing bonnet. (1 penalty point)
- Light bulbs are not all shielded/shatterproof coated in prep area. (1 penalty point)
- Areas of wall, ceiling floor and fixed in place cabinetry are not repaired to be smooth and easily cleanable. (1 penalty point)
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1/15/2010 | Routine | 80 | Revocation |
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