- Not all food employees have a current food handler card. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
- Critical: Cooked popcorn chicken is being held at 125°F in the steam table. (6 penalty points)
- Critical: (Cooled chicken soup) 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 stored on the floor. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Walk-in cooler handle is in disrepair on the inside. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Reach-in cooler handles are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Ceiling tiles are missing in the back room. (large hole in back wall by reach-in) Various walls are damaged. (By 3-comp sink) Areas of the floor are missing grout. (1 penalty point)
3 occurences.
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11/25/2014 | Routine | 77 | |
- Not all food employees have a current food handler card. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Reach-in cooler handles are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Hose by dish machine is repaired with aplastic bag. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
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5/20/2014 | Routine | 89 | |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Non-portable equipment(reach-inhood,deli case) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- End of Deli case is not maintained to be smooth and non-absorbent. (1 penalty point)
- Critical: Drain line from beverage fountain uses a styrafoam cup as a receptor (6 penalty points)
- Unable to locate A112 mark of certification on chemical dispenser connected to water supply. Drain line from beverage fountain is not properly sloped to drain. (1 penalty point)
2 occurences.
- Drain line is on floor. (1 penalty point)
- Areas of floor are missing grout, not maintained to be smooth and non-absorbent. Areas of wall are chipped, not maintained smooth and non-absorbent. (1 penalty point)
2 occurences.
- Areas of floor are not clean. (1 penalty point)
|
12/11/2012 | Routine | 87 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (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)
- Drain line is on floor. (1 penalty point)
- Hole in wall is not covered/sealed to provide smooth easily cleanable surfaces. (1 penalty point)
- Areas of floor are not clean. (1 penalty point)
|
8/8/2011 | Routine | 95 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: Cooked chicken measure 128 degrees F in hot case. (6 penalty points)
- Single service food containers are not all stored at least 6 inches above the floor. (1 penalty point)
- Hood si not sealed ot adjacent immovable surfaces. (1 penalty point)
- Drain line is on the floor. (1 penalty point)
|
12/14/2010 | Routine | 90 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: Grilled asparagus salad measures 47 F at Olive and antipasto bar. (6 penalty points)
- Unwrapped, uncovered single service food containers are not stored inverted. (1 penalty point)
- Unwrapped stir- sticks for customer self service are not presenteed individually. (1 penalty point)
- Non-portable deli cases are not spaced from non-portable / immovable equipment/ surfaces for easy cleaning or sealed to nearby immovable surfaces. (1 penalty point)
- Olive and antipasto bar is not maintained to hold food at 41 F or less. (1 penalty point)
- Hand drying towels are not at handsink. (3 penalty points)
- Drain line is on floor. (1 penalty point)
- Areas of floor are missing grout in floor joints and cove base is broken. Hole in wall is not covered/sealed. (1 penalty point)
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4/9/2010 | Routine | 84 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Non-portable food cases are not spaced from immovable surfaces for easy cleaning or sealed to nearby immovable surfaces. (1 penalty point)
- Holes in wall and ceiling are not covered/sealed to be smooth and easily cleanable. (1 penalty point)
- Areas of floor are not clean. (1 penalty point)
|
9/15/2009 | Routine | 96 | Advise & Educate |
- Critical: There is raw chicken being stored ontop of chips in the walkin (6 penalty points)
Corrected on site.
- There is food being stored on the floor in the wallkin. (1 penalty point)
- There is a cracker and cheese display being stored next to the raw chicken prep sink. (1 penalty point)
- Critical: The tuna and chicken salad in the true refrigerator are holding at 53 F. (6 penalty points)
Corrected on site.
- Critical: Food is not being datemarked in the walkin. (6 penalty points)
- There are food trays being stored on the floor under the cabinet. (1 penalty point)
- The true refrigerator lacks an internal thermometer. (1 penalty point)
- The seal along the handsink is in disrepair. (1 penalty point)
- The runners on various cabinet doors are dirty. (1 penalty point)
- Critical: The back handsink is being blocked. (3 penalty points)
- There is dust on the wall above the soda dispensar. (1 penalty point)
- The coving is damaged by the doorways. (1 penalty point)
Corrected on site.
- There is cleaning equipment and soap stored on food prep counter. (3 penalty points)
Corrected on site.
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10/29/2008 | Routine | 68 | |
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