- 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.) (1 penalty point)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food is being stored on the floor. (1 penalty point)
- Critical: salsa is being held at 46°F in the make table. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The 3 compartment sink is not indirectly drained. (6 penalty points)
- The dumpster area is not maintained clean. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Restrooms lack hand washing signage. A handwash sign is not at each handsink used by employees. (1 penalty point)
2 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Nonfunctional equipment is stored on the premises. (1 penalty point)
- Critical: Cleaning chemicals stored with drinks. A chemical spray bottle is stored above a food preparation area. (6 penalty points)
2 occurences.
|
11/3/2015 | Routine | 60 | Advise & Educate |
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
|
3/18/2015 | Followup | 97 | Permit re-instated |
- Owner of facility maintained food service operations despite hazardous conditions present in the facility. (1 penalty point)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Reccomend discard of all ready to eat food due to sewage backup. (6 penalty points)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: Functional toilet facilities are not provided for food workers. (6 penalty points)
- Critical: Main sewer line is blocked and non functional creating sewer back up in facility. (6 penalty points)
- Floor is dirty with sewer water and grey water. (1 penalty point)
- Critical: This establishments food service permit is suspended due to a sewage back up in the restroom. (100 penalty points)
|
3/17/2015 | Critical Item | 0 | Permit Suspension |
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: various potenialy hadazours foods are being held at 57 °F in a reach in cooler. (6 penalty points)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
12/8/2014 | Routine | 88 | |
- Not all lights are shielded or shatterproof. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
3/28/2014 | Routine | 97 | 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)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The mop is not hung to air dry. (1 penalty point)
- Critical: Chemicals are stored on the sanatize end of the drain board where clean dishes are placed. (6 penalty points)
|
11/28/2012 | Routine | 85 | Advise & Educate |
- Critical: The mon chicken taquito, and corn dogs are being held from 120-129 F on the hot rollers. The sausage taquito is being held at 125 F under the heating lamp. (6 penalty points)
2 occurences.
- Critical: The handsink does not reach 100 F within 30 seconds. (3 penalty points)
|
12/15/2011 | Routine | 91 | Advise & Educate |
- Critical: The taco cheese burrito is bring held at 127 f in the warmer. (6 penalty points)
- Hand sink water temperature does not reach 100°F within 30 seconds. (1 penalty point)
- Critical: There is no hand sink convenient and accessible in the ware washing room. (6 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
3/29/2011 | Routine | 81 | Advise & Educate |
- Some food handler cards are unavailable. (1 penalty point)
- Critical: The cream cheese taquito is bieng held at 128 F in the rear hot roller. (6 penalty points)
- Critical: There is no handsink available in the 3-compartment sink room. (6 penalty points)
- The floor in the walk in is not completely smooth, and non-absorbant. (1 penalty point)
- The light is not covered or shatter-proof in the walk in. (1 penalty point)
- There is no soap available at the handsink. (3 penalty points)
|
6/14/2010 | Routine | 82 | Advise & Educate |
- Cardboard is lining some of the floor under the 3 compartment sink. (1 penalty point)
- Mop is stored in dirty mop water. (1 penalty point)
|
8/3/2009 | Routine | 98 | Advise & Educate |
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