- Person in Charge (3 penalty points)
The person in charge is not ensuring the dish machine is properly sani
- Wiping Cloths-Use Limitation (1 penalty point)
A rag is stored on top of the celery and carrots.
- Food Storage (1 penalty point)
Raw beef is stored over raw fish in the walk in freezer.
- Miscellaneous Sources of Contamination (3 penalty points)
Personal food of an employee is stored in the waitstaff area reach in
- Critical: Hot Holding (6 penalty points)
Cooked chicken is held at 127° F.
- Temperature Measuring Devices (1 penalty point)
Various reach in coolers lack in unit thermometers.
- Cooling, Heating, and Holding Capacities (2 penalty points)
The pasta station cooler does not have the capacity to maintain potent
- Food Temperature Measuring Devices (1 penalty point)
There are no probe style thermometers.
- Good Repair and Proper Adjustment (1 penalty point)
A reach in cooler interior door is damaged with exposed insulation.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (6 penalty points)
The bar soda gun is dirty.
- Nonfood-Contact Surfaces-Cleaning (1 penalty point)
Dry storage shelves are dirty.
- Critical: Hot Water and Chemical (6 penalty points)
There is no measurable sanitizer in the dishmachine.
- Equipment and Utensils-Air-Drying Required (1 penalty point)
Clean equipment is stacked wet and not allowed to air dry.
- Equipment, Utensils, Linens, and Single-Service and Si (1 penalty point)
Ice scoops are stored on a dirty surface.
- Equipment, Utensils, Linens, and Single-Service and Si (1 penalty point)
Boxes of single service containers is stored on the floor.
- Using a Handwashing Facility (3 penalty points)
The cook line hand sink is full of dirty equipment.
- Floor and Wall Junctures-Coved and Enclosed or Sealed (1 penalty point)
Various coving is damaged.
- Handwashing Cleanser and Hand Sanitizers-Availability (3 penalty points)
There is no soap at the cookline hand sink.
- Hand Drying Provision (3 penalty points)
There are no hand drying provisions at the stadium server station.
- Repairing-Physical Facilities (2 penalty points)
The hood baffles have gaps and are not installed to be tight fitting.
- Cleaning-Frequency and Restrictions (3 penalty points)
The shelf under the soda tower is dirty.
The floor under cooking equi
- Food Handler Training (1 penalty point)
Food handler cards have expired.
- Critical: Cold Holding (30 penalty points)
The pasta station cooler is holding pasta and fish at 49-50° F.
The p
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04/29/2010 | Routine | 19 |
- In-Use Utensils-Between-Use Storage (1 penalty point)
The ice scoop at the bar is stored in contact with culinary ice.
- Critical: Hot Holding (6 penalty points)
Beans are held at 122° F.
- Single-Service and Single-Use Articles-Use Limitation (1 penalty point)
A single service portion cup is reused as a scoop and is stored in the
- Nonfood-Contact Surfaces-Cleaning (1 penalty point)
The top edge under the ice machine door is dirty.
- Critical: Hot Water and Chemical (6 penalty points)
The sanitizer in the dish machine is too strong.
- Equipment and Utensils-Air-Drying Required (1 penalty point)
Clean equipment is stacked wet and not allowed to air dry.
- Handwashing Cleanser and Hand Sanitizers-Availability (3 penalty points)
There is no soap at the cook line hand sink.
- Repairing-Physical Facilities (2 penalty points)
Several hood vents are missing.
Various counter edges are damaged and
- Cleaning-Frequency and Restrictions (3 penalty points)
The floor under various equipment is dirty.
The floor sink by the thr
- Food Handler Training (1 penalty point)
Various food handler cards have expired.
- Food Safety Manager Certification (1 penalty point)
There is no certified manager registered with the SLVHD.
- Critical: Cold Holding (12 penalty points)
Fish is held at 45-47° F.
Chicken, ham, and sausage at the pizza stat
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12/09/2009 | Routine | 62 |
- Critical: Separation, Packaging, Segregation (6 penalty points)
Personal employee food is stored in a reach in cooler with facility fo
- Food Storage (1 penalty point)
Raw steak is store dabove buckets of chile verde in the walk in freeze
- Critical: Hot Holding (6 penalty points)
Chicken in the warmer is held at 119-122° F.
- Critical: Date Marking (6 penalty points)
Many potentially hazardous foods that are held over 24 hours lack date
- Critical: Consumer Advisory (6 penalty points)
The consumer advisory is not asterisked to specific menu items. Also o
- Temperature Measuring Devices (1 penalty point)
Various reach in units lack in unit thermometers.
- Good Repair and Proper Adjustment (1 penalty point)
A reach in cooler door interior is damaged with exposed insulation.
- Cutting Surfaces (1 penalty point)
Various cutting boards are scratched and scored.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (12 penalty points)
The edges of the ice bin at the waitstaff soda tower is dirty.
The in
- Nonfood-Contact Surfaces-Cleaning (1 penalty point)
Various shelving is dirty.
- Critical: Hot Water and Chemical (6 penalty points)
There is no measurable sanitizer in the dish machine.
- Equipment and Utensils-Air-Drying Required (1 penalty point)
Clean equipment is stacked wet and not allowed to air dry.
- Equipment, Utensils, Linens, and Single-Service and Si (1 penalty point)
Ice scoops are stored on a dirty surface.
- Handwashing Cleanser and Hand Sanitizers-Availability (3 penalty points)
There is no hand soap at the cookline handsink.
- Repairing-Physical Facilities (3 penalty points)
Floor tile is damaged on the cookline.
Floor tile grout is low in the
- Cleaning-Frequency and Restrictions (3 penalty points)
The floor under equipment is dirty.
The interior cabinet at the waits
- Cleaning Ventilation Systems-Nuisance and Discharge Pr (1 penalty point)
Ceiling vents and surround areas are dirty.
- Critical: Storage-Separation-Poisonous or Toxic Materials (6 penalty points)
A chemical spray bottle is stored adjacent to bread.
- Food Safety Manager Certification (1 penalty point)
The ceretified manager is not registered with the SLVHD.
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03/12/2009 | Routine | 34 |
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