- Critical: Eating, Drinking, or Using Tobacco (6 penalty points)
A personal drink is on a food prep table.
- Critical: Separation, Packaging, Segregation (6 penalty points)
Raw chicken is stored over raw beef in the walk in cooler.
- Exterior Ice-Prohibited Ingredient (1 penalty point)
Liquor bottles are stored in contact with culinary ice.
- Food Storage (2 penalty points)
Raw beef is stored over strawberries and ice cream in the reach in fre
- Food Storage (1 penalty point)
Boxes of single service cups are stored on the floor.
- Miscellaneous Sources of Contamination (3 penalty points)
The floor mats are hung and sprayed clean adjacent to the ice machine.
- Thawing (1 penalty point)
Squid is thawing in standing water at room temperature.
- Critical: Date Marking (6 penalty points)
Not all potentially hazardous food in the walk in cooler are date mark
- Critical: Consumer Advisory (6 penalty points)
There is no consumer advisory on the menu asterisked to potential unde
- Temperature Measuring Devices (1 penalty point)
Various reach in coolers lack in-unit thermometers.
- Restraining Pressurized Containers (1 penalty point)
Pressurized containers are not restrained.
- Cooling, Heating, and Holding Capacities (1 penalty point)
The salad cooler at the east end of the cookline does not have the cap
- Sanitizing Solutions-Testing Devices (1 penalty point)
There are no sanitizer test strips.
- Critical: Manual and Mechanical Warewashing Equipment-Chemical S (6 penalty points)
The sanitizer solution is too strong.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (6 penalty points)
The can opener is dirty.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (18 penalty points)
Various soda gun faces are dirty.
Ice scoops are stored on a dirty su
- Critical: Hot Water and Chemical (6 penalty points)
The dish machine has no measurable sanitizer. (An invoice for this cor
- Service Sink (1 penalty point)
There is no designated mop sink.
- System Maintained in Good Repair Non-critical (1 penalty point)
The cook line handsink does not drain properly.
- System Maintained in Good Repair Non-critical (1 penalty point)
The cold water faucet knob at the dish machine room handsink does not
- Toilet Room Receptacle-Covered (1 penalty point)
There are no covered waste receptacles in the womens restroom.
- Outer Openings-Protected (1 penalty point)
The back door has a gap to the outside at the bottom.
- Handwashing Cleanser and Hand Sanitizers-Availability (9 penalty points)
There is no soap at a bar handsink.
There is no soap at the griddle b
- Hand Drying Provision (9 penalty points)
There are no hand drying provisions at the griddle bar handsink.
Ther
- Repairing-Physical Facilities (3 penalty points)
Various soda gun holsters lack drain lines.
There are gaps in the hoo
- Cleaning-Frequency and Restrictions (2 penalty points)
The ceiling fan above the dish machine is dirty.
The wall where the f
- Cleaning-Frequency and Restrictions (2 penalty points)
The cookline floor sink is dirty.
The floor by the back door is dirty
- Maintaining and Using Handwashing Facilities (3 penalty points)
Various handsinks are dirty.
- Food Handler Training (1 penalty point)
Could not verify food handler cards.
- Food Safety Manager Certification (1 penalty point)
Could not verify a certified manager who is registered with the SLVHD.
- Critical: Cold Holding (18 penalty points)
The salad cooler is holding corn salsa and cut tomatoes at 52-58° F.
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05/20/2010 | Routine | 0 |
- Critical: Preventing Contamination from Hands (6 penalty points)
Green onions are cut and prepared with bare hand contact and tacos are
- In-Use Utensils-Between-Use Storage (1 penalty point)
An ice scoop handle is stored in contact with culinary ice.
- In-Use Utensils-Between-Use Storage (1 penalty point)
Various spoon and tong handles are stored in contact with ready to eat
- Food Storage (1 penalty point)
Raw beef is stored above ready to eat foods in the True freezer.
- Miscellaneous Sources of Contamination (3 penalty points)
A chef's knife is stored in the sanitizer bucket.
- Critical: Hot Holding (6 penalty points)
Peppers and onions are held at 99 degrees F on the griddle.
- Restraining Pressurized Containers (1 penalty point)
A CO2 tank is not restrained.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (6 penalty points)
Cutting boards are stored on a dirty shelf.
- Equipment, Utensils, Linens, and Single-Service and Si (1 penalty point)
Boxes of single service equipment are stored on the floor.
- Critical: System Maintained in Good Repair (6 penalty points)
The bar three compartment sink plumbing is leaking.
- Floor and Wall Junctures-Coved and Enclosed or Sealed (1 penalty point)
Coving is missing on the south side of the ""taco bar"".
- Handwashing Cleanser and Hand Sanitizers-Availability (3 penalty points)
There is no soap at the east side handsink on the cookline.
- Hand Drying Provision (3 penalty points)
There are no hand drying provisions at the east side handsink on the c
- Hand Drying Provision (3 penalty points)
There are no hand drying provisions at the ""taco bar"" handsink.
- Repairing-Physical Facilities (3 penalty points)
Various soda gun holsters lack drain lines.
The wall repair in the ja
- Cleaning-Frequency and Restrictions (1 penalty point)
Various floors are dirty.
- Critical: Working Containers-Common Name (6 penalty points)
Various spray bottles lack labels.
- Food Handler Training (1 penalty point)
Could not verify food handler cards.
- Food Safety Manager Certification (1 penalty point)
Could not verify a certified manager registered with the SLVHD.
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04/28/2009 | Routine | 46 |
Restaurant representatives - add corrected or new information about Sandbar, 122 W Pierpont Ave, Salt Lake City, UT 84101 »