- Critical: Eating, Drinking, or Using Tobacco (6 penalty points)
Baby bottles with milk are stored above beverages.
- Critical: Date Marking (6 penalty points)
Not all potentially hazardous ready-to-eat food held longer than 24-ho
- Restraining Pressurized Containers (1 penalty point)
The co2 tanks are not secure.
- Critical: Manual and Mechanical Warewashing Equipment-Chemical S (6 penalty points)
The sanitizer water has no measurable amount of sanitizer.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (3 penalty points)
The inside of the ice machine is dirty.
- Handwashing Cleanser and Hand Sanitizers-Availability (3 penalty points)
There is no soap at the hand sink.
- Hand Drying Provision (3 penalty points)
There are no paper towels at the hand sink.
- Cleaning-Frequency and Restrictions (1 penalty point)
The ceiling is dirty.
- Food Handler Training (1 penalty point)
Unable to view food handlers card.
- Food Safety Manager Certification (1 penalty point)
Unable to view servsafe manager.
- Characteristics, Non-critical items (1 penalty point)
food is stroed in grocery bags.
- Critical: Consumer Advisory - No Asterisk (3 penalty points)
The consumer advisory is lacking the asterisk *.
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08/12/2010 | Routine | 65 |
- Fingernail Maintenance (1 penalty point)
Employee not wearing gloves with artifical nails.
- Jewelry Prohibition (1 penalty point)
Employees are wearing jewelry on arms and hands.
- Critical: Separation, Packaging, Segregation (6 penalty points)
Eggs are being stored above ready to eat food and next to peppers and
- In-Use Utensils-Between-Use Storage (1 penalty point)
Various scoop handles are not stored to protect from contamination, ha
- Thawing (1 penalty point)
The meat is thawing in stagnet water.
- Critical: Date Marking (6 penalty points)
Potentially hazardous ready to eat food is not date marked.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (6 penalty points)
The inside of the ice machine is dirty.
- Equipment, Utensils, Linens, and Single-Service and Si (1 penalty point)
Dishes are not stored to protect from contamination.
- Toilet Room Receptacle-Covered (1 penalty point)
There are no covered wste receptacles in female toliet room.
- Covering Receptacles (1 penalty point)
The dumpster lids are open.
- Hand Drying Provision (3 penalty points)
Toilet rooms are lacking paper towels.
- Hand Drying Provision (3 penalty points)
The hand sink is lacking paper towels.
- Critical: Working Containers-Common Name (6 penalty points)
Not all chemicals are labled.
- Food Handler Training (1 penalty point)
Not all employees have a food handlers card.
- Food Safety Manager Certification (1 penalty point)
Unable to view servsafe mananger.
- Characteristics, Non-critical items (1 penalty point)
The meat in the freezer is stored in grocery bags.
- Critical: Cold Holding (6 penalty points)
The rice in the refrigerator is measuring 51 F.
|
09/28/2009 | Routine | 54 |
- Critical: Eating, Drinking, or Using Tobacco (6 penalty points)
An Employee is eating in the kitchen.
- Critical: Separation, Packaging, Segregation (6 penalty points)
The chicken is being stored in the mop sink.
- Exterior Ice-Prohibited Ingredient (1 penalty point)
A blue scoop without a handle is being stored in a container.
- Thawing (1 penalty point)
The chicken is being thawed in standing water.
- Critical: Cooling (6 penalty points)
The sauce was not cooled properly.
- Critical: Hot Holding (6 penalty points)
The salsa with fresh cut tomatoes is measuring at 53 F. on the counter
- Critical: Date Marking (6 penalty points)
Potentially hazardous ready to eat foods being held longer than 24 hou
- Nonfood-contact Surfaces (1 penalty point)
The wall is being repaired with duct tape.
- Critical: Food Contact Surfaces (3 penalty points)
The blender container is broken at the top glass shards are exposed.
- Restraining Pressurized Containers (1 penalty point)
The co2 containers are not secured to the wall.
- Good Repair and Proper Adjustment (1 penalty point)
The reachin is being repaired by painted duct tape.
- Critical: Manual and Mechanical Warewashing Equipment-Chemical S (6 penalty points)
The dish washing water does not have any measurable amount of sanitiz
- Good Repair and Calibration-Utensils and Temperature a (1 penalty point)
The thermometer in both reachins are broken, they are measuring 55 F.
- Equipment and Utensils-Air-Drying Required (1 penalty point)
The dishes are being stored wet.
- Using a Handwashing Facility (3 penalty points)
Tooth brushes are being stored at the hand sink.
- Light Bulbs-Protective Shielding (1 penalty point)
Not all light bulbs are shielded or shatter-resistant.
- Outer Openings-Protected (1 penalty point)
The fan on the back wall is not protected from the outside.
- Cleaning-Frequency and Restrictions (1 penalty point)
Various shelves are dirty.
- Storage-Separation-Poisonous or Toxic Materials Non-cr (3 penalty points)
A can of spray paint is being stored next to food.
- Food Safety Manager Certification (1 penalty point)
Unable to view servsafe manager.
- UTAH INDOOR CLEAN AIR ACT (1 penalty point)
The front door is lacking a ""No Smoking"" sign.
- Critical: Cold Holding (6 penalty points)
The sauce is holding at 70 F.
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03/27/2009 | Routine | 37 |
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