- Critical: Date Marking (6 penalty points)
Cooked pork and other ready to eat potentially hazardous food, prepare
- Nonfood-contact Surfaces (1 penalty point)
Single use foil covers various food equipment. Wire on handsink valve
- Equipment, Utensils, Linens, and Single-Service and Si (1 penalty point)
Clean kitchenware is not all stored covered/inverted.
- System Maintained in Good Repair Non-critical (1 penalty point)
Valves are instaled downstream of a non-continuous pressure vacuum bre
- Surface Characteristics-Indoor Areas (1 penalty point)
Areas of wall and fixed in place cabinetry in bar area are not smooth
- Floors, Walls, and Ceilings-Utility Lines (1 penalty point)
Supply line is on floor. Conduit is on floor.
- Handwashing Signage (1 penalty point)
handwash sign is not at handsink in toilet rooms used by employees.
- Repairing-Physical Facilities (1 penalty point)
Areas of floor , wall and ceiling are not repaired to be smooth and ea
- Cleaning-Frequency and Restrictions (1 penalty point)
Areas of floor, wall and ceiling are not clean.
|
09/02/2010 | Routine | 86 |
- Critical: Eating, Drinking, or Using Tobacco (6 penalty points)
Uncovered employee beverage is on prep table.
- Critical: Preventing Contamination from Hands (6 penalty points)
Food handler is handling ready to eat lettuce with bare hand contact.
- Nonfood-contact Surfaces (1 penalty point)
Wood shelf unit below bar is not smooth and non-absorbent. Wire twist
- Good Repair and Proper Adjustment (1 penalty point)
Cold table is not maintained to hold food at 41 F or less.
- Lighting-Intensity (1 penalty point)
Less than 20 foot candles of light are measured behind bar.
- Repairing-Physical Facilities (1 penalty point)
Areas of wall, floor and ceiling are not maintained to be smooth and e
- Cleaning-Frequency and Restrictions (1 penalty point)
Areas of floor and ceiling are not clean.
- Responsibilities of the Permit Holder (1 penalty point)
Food Establishment permit is not in view of customers.
- Food Safety Manager Certification (1 penalty point)
Unable to show a certified manager is registered with SLVHD.
- Critical: Cold Holding (6 penalty points)
Monterey Jack cheese measures 52 F at cold table.
|
04/26/2010 | Routine | 75 |
- Fixed Equipment-Spacing or Sealing (2 penalty points)
Non-portable reach-in is not spaced from wall for easy cleaning or sea
- Cutting Surfaces (3 penalty points)
Cutting boards are scored.
- System Maintained in Good Repair Non-critical (2 penalty points)
Non-continuous pressure vacuum breaker valve is upstream of downstream
- Floors, Walls, and Ceilings-Utility Lines (1 penalty point)
Conduit and supply line are on floor behind bar.
- Handwashing Signage (1 penalty point)
Handwash sign is not at each handsink used by employees.
- Repairing-Physical Facilities (1 penalty point)
Area of wall and fixed in place cabinetry are not smooth and easily cl
- Cleaning-Frequency and Restrictions (1 penalty point)
Area of wall behind bar is dirty.
- Food Safety Manager Certification (1 penalty point)
Certified manager is not registered with SLVHD.
|
12/16/2009 | Routine | 88 |
- Good Repair and Proper Adjustment (2 penalty points)
Cold drawers and cold table are not repaired to hold food at 41 F or l
- Cutting Surfaces (1 penalty point)
Cutting Boards are scored.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (6 penalty points)
Cutting boards are dirty.
- Critical: Cold Holding (12 penalty points)
Meat measures 49 F in cold drawer and cut tomato measures 48 F at cold
|
08/04/2009 | Routine | 79 |
- Critical: Separation, Packaging, Segregation (6 penalty points)
Containers of food are not covered in walk-in freezer.
- In-Use Utensils-Between-Use Storage (1 penalty point)
Ice scoop handle is touching ice .
- Food Storage (1 penalty point)
Container of food is on floor of wqlk-in freezer.
- Miscellaneous Sources of Contamination (3 penalty points)
Conduit to liquor gun runs through culinary ice.
- Good Repair and Proper Adjustment (2 penalty points)
Cold table is not maintained to hold food at 41 F or less. Cold drawer
- Cutting Surfaces (1 penalty point)
Cutting boards are scored.
- Approved System and Cleanable Fixtures Non-critical (1 penalty point)
Hose nozzle valve is installed downstream of a non-continuous pressure
- Floors, Walls, and Ceilings-Utility Lines (1 penalty point)
Supply lines are on floor in bar area.
- Repairing-Physical Facilities (1 penalty point)
Areas of wall and ceiling are not maintained smooth and easily cleanab
- Cleaning-Frequency and Restrictions (1 penalty point)
Areas of floor are dirty.
- Food Safety Manager Certification (1 penalty point)
Certified manager is not registered with SLVHD.
- Critical: Cold Holding (6 penalty points)
Fish measures 46 F in cold drqwer .
- Critical: Cold Holding (6 penalty points)
Cut tomato measures 48 F at cold table.
|
03/19/2009 | Routine | 69 |
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