- Critical: Employees are eating in food preparation areas. (3 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Critical: 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)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Shelving is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- The cover for the ice machine condensar is missing. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Various walls are damaged. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Dead cockroaches have not been removed from the premises. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
1/20/2016 | Routine | 68 | Advise & Educate |
- Critical: Food is being stored in non-food grade containers (grocery bags). (6 penalty points)
- Dead cockroaches have not been removed from the premises. (1 penalty point)
|
7/21/2015 | Followup | 93 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Food is not protected from consumer contamination by using food guards or other effective means. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled at room temperature. (3 penalty points)
2 occurences.
- Critical: Cooked shrimp and peppers are being held out of temperature control at 82°F on a counter. (6 penalty points)
- Critical: 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)
- Critical: Food is being stored in non-food grade containers (grocery bags). (6 penalty points)
- Non-food contact surfaces of equipment (shelving) are made of unsealed wood. (1 penalty point)
- Domestic style freezer is not durable for commercial use. (1 penalty point)
- The ventilation hood is not sealed to the ceiling. (1 penalty point)
- Shelving is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Single-use items (sour cream containers) are being re-used. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- Critical: There are live cockroaches in the establishment. (3 penalty points)
- Dead cockroaches have not been removed from the premises. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
7/13/2015 | Routine | 57 | Advise & Educate |
| No violation noted during this evaluation. | 5/21/2015 | Critical Item | 100 | Approved |
- There is no certifed or registered food safety manager. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
2 occurences.
- An exterior door is not tight fitting. (1 penalty point)
|
9/26/2014 | Followup | 97 | Approved |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. The ice scoop is stored with the handle in contact with culinary ice. In-use utensils are stored with handles in contact with food. (1 penalty point)
3 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cooked corn is being held at 122°F in the steam table. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- Critical: The hand sink is illegally plumbed from the three compartment sink through a chemical dispenser . (6 penalty points)
- Critical: There is no hot water at the hand sink. (6 penalty points)
- An exterior door is not tight fitting. (1 penalty point)
- Employees are washing their hands in the three compartment sink. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: There are live cockroaches in the establishment, they were seen in refrigeration units, onthe floor and walls. (3 penalty points)
- Employee personal items are stored on food prep surfaces. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
- Critical: Toxic materials that are not used for food establishment operations are stored in the food establishment. (3 penalty points)
- Critical: The facility is closed for not having hot water and live cockroaches. (100 penalty points)
|
9/25/2014 | Routine | 0 | Permit Suspension |
| No violation noted during this evaluation. | 4/23/2014 | Followup | 100 | Approved |
- The manager is not registered with the salt lake county health department. (1 penalty point)
- Critical: Raw shelled eggs were being stored above cheese in the refrigerator. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Critical: The handsink had items being stored in it. (3 penalty points)
- The wall by the mopsink is repaired with foam spray. (1 penalty point)
- The back door has an gap underneath it. (1 penalty point)
|
4/1/2014 | Followup | 82 | Approved |
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