- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Foam around soda BIBs is not a sealed easily cleanable surface. (1 penalty point)
- Critical: Clean dishes stored under cookline were dirty (PIC moved dishes so they were not subject to food splashes from cookline). (6 penalty points)
Corrected on site.
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
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11/30/2015 | Routine | 87 | Advise & Educate |
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
Corrected on site.
- Critical: Cooked rice is being held at 48°F in the make table. Raw beef is being held at 50°F on the grill reach-in cooler. (6 penalty points)
2 occurences.
- The hand sink faucet in bar is not sealed to sink . (1 penalty point)
- Sliding door on ice machine is cracked. (1 penalty point)
- A spray hose was left under pressure at the mop sink (continuos pressure on the faucets atmospheric vacuum breaker can cause the device to fail). (1 penalty point)
- Critical: a splitter valve is installed downstream of the atmospheric vacuum breaker. (6 penalty points)
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6/9/2015 | Routine | 82 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
Corrected on site.
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- There is heavy grease accumulation on sprinkler system above cook top. Shelves used for dry storage are dirty. (1 penalty point)
2 occurences.
- The faucet is leaking on the mop sink. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
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1/20/2015 | Routine | 86 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: Sliced tomato is being held at 50°F in the make table. Raw is being held at 47°F in a reach in cooler. (6 penalty points)
2 occurences.
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Wall and ceiling near grill are damaged due to heat. (1 penalty point)
|
8/12/2014 | Routine | 78 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Diced tomatoes are being held at 44-47°F in the make table. (6 penalty points)
Corrected on site.
- Spray foam is being used to seal soda lines. (1 penalty point)
- Critical: The underside of the shelf above the grill is unclean. (6 penalty points)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Critical: The handsink is blocked. The handsink is being used for other purposes. (3 penalty points)
Corrected on site.
2 occurences.
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- The wall and ceiling by the grill is damaged by heat. (1 penalty point)
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4/8/2014 | Routine | 69 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: A severely dented can is stored with useable food product. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The condenser in the walk-in freezer is creating alot of build up ice on the condenser screen protector and on the ceiling. (1 penalty point)
- The cutting board by the mashed potatoes is scorched and stained. (1 penalty point)
- Critical: The warewasher machine is not dispensing any sanitizer. (6 penalty points)
- Critical: Knives are stored unclean on the magnetic strip. (6 penalty points)
- There are shut off valves located downstream from the backflow preventer. (1 penalty point)
- A coat is stored on the food storage shelf. (1 penalty point)
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12/29/2011 | Routine | 79 | Advise & Educate |
- Critical: The pasta in the Traulsen refrigerator is holding temperature of 57 degrees F. (12 penalty points)
2 occurences.
- Pans are being stacked wet and unable to air dry. (1 penalty point)
- The Traulsen refrigerator is not holding potentially hazardous food at a safe and accurate temperature. (1 penalty point)
- Critical: The chemical warewasher is not sanitizing. (6 penalty points)
Corrected on site.
- (1) The ice machine drain is clogged. (2) The drain pipe is leaking under the sink in the women's toilet room. (2 penalty points)
2 occurences.
- A ceiling tile is missing in the warewashing area. (1 penalty point)
- There is pooled water by the floor sink in the bar area. (1 penalty point)
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4/18/2011 | Routine | 76 | Advise & Educate |
- Permit not posted in public view. (1 penalty point)
- Unable to view certified manager registered with SLVHD. (1 penalty point)
- Critical: Employee touching dirty dishes then clean dishes without first washing hands. (6 penalty points)
- Critical: Various employee beverages are stored by clean kitchenware and on food prep table. (6 penalty points)
Corrected on site.
- Scoop handle is touching product in cold drawer. (1 penalty point)
Corrected on site.
- Critical: Cooling ribs are being cooled at room temperature and not being rapid cooled. (6 penalty points)
- Inside of the microwave is dirty. (3 penalty points)
- Foam around the pipes ar not smooth, non-absorbent, and easily cleanable. (1 penalty point)
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6/17/2010 | Routine | 75 | Advise & Educate |
- The certified manager is not registered with the Health Department. (1 penalty point)
- A container of dressing is not labeled. (1 penalty point)
- A cup is being used as a scoop in the salad dressing. (1 penalty point)
- (1) A light is burned out in the hood. (2) The grease catcher is missing under the hood. (2 penalty points)
2 occurences.
- There are no disposable towels at the back hand sink. (3 penalty points)
- There is less than 20 foot candles of light in the toilet rooms. (1 penalty point)
- The drain from the prep table on the cookline is laying along the floor impeding cleaning. (1 penalty point)
- Water pools against the south wall in the warewashing area. (1 penalty point)
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3/31/2010 | Routine | 89 | Advise & Educate |
- The certified manager is not registered with the SLVHD. (1 penalty point)
- A container of dressing is not labeled. (1 penalty point)
Corrected on site.
- A can of spices is not covered in the storage area. (1 penalty point)
Corrected on site.
- Pans are stored wet and unable to air dry. (1 penalty point)
- Critical: Knives are being stored in an unclean area. (6 penalty points)
Corrected on site.
- Shut off valves are located downstream from the backflow preventer. (1 penalty point)
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1/27/2010 | Routine | 89 | Advise & Educate |
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