- 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.) Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
Corrected on site.
- The shelves and the fans in the reach in are dirty. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Critical: Not all compartments on the 3 compartment sink are indirectly drained. (6 penalty points)
- The wall and ceiling by the dish machine are damaged. (1 penalty point)
- The floor under make line equipment is dirty. Various walls and ceilings are dusty. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
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3/25/2015 | Routine | 76 | Advise & Educate |
- 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: Stew is being held at 48 °F in the walk in cooler. (6 penalty points)
- Critical: A make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the reach-in cooler are dirty. (1 penalty point)
- Critical: The hand sink was used to fill a water pitcher. (3 penalty points)
- Critical: Not all compartments on the 3 compartment sink are indirectly drained. (6 penalty points)
- The ceiling and light fixtures are dirty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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8/13/2014 | Routine | 75 | Advise & Educate |
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the reach-in cooler are dirty. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- The ceiling is damage by the air vent. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- The fan in the warewashing area is dirty. (1 penalty point)
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8/29/2013 | Routine | 93 | Advise & Educate |
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Critical: Chicken is being held at 46°F in the make table. (6 penalty points)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
Corrected on site.
- Clean equipment is being stored on dusty shelves. (1 penalty point)
- Ceiling air vents are dusty. A fan in the warewashing area is dusty. (1 penalty point)
2 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
- Critical: A chemical spray bottle is stored above the 3 comp sink. (6 penalty points)
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7/5/2012 | Routine | 72 | Advise & Educate |
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside bread crumb container. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food in the reach in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Cut tomatoes are being held at 59 °F in the cold table. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Single service items are stored on the floor. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Clean equipment is stored on dusty shelves. Fan covers in the reach in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
Corrected on site.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
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12/15/2011 | Routine | 75 | Advise & Educate |
- Clean equipment is stored in dirty bins. (1 penalty point)
- The reach in freezer is not ANSI/NSF approvedfor commercial use. (1 penalty point)
- The thermometer inside the drink cooler is damaged. (1 penalty point)
- There is no handwash sign at the front handsink. (1 penalty point)
- The floor under equipment is dirty. The walk in cooler floor and walls are dirty. (2 penalty points)
2 occurences.
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2/25/2010 | Routine | 94 | Advise & Educate |
- A few food handler cards have expired. (1 penalty point)
- The certified manager is not registered with the SLVHD. (1 penalty point)
- Critical: Deli turkey in the walk in cooler is not date marked. (6 penalty points)
Corrected on site.
- Critical: The consumer advisory is not asterisked to specific menu items. (6 penalty points)
- Critical: Duct tape is used on the edge of the ice bin. (3 penalty points)
- Various reach in cooler door gaskets are in disrepair. (1 penalty point)
- Various reach in cooler door gaskets are dirty. (1 penalty point)
- The floor under the ice machine is dirty. The ceiling is dusty above storage shelves. (2 penalty points)
Corrected on site.
2 occurences.
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11/26/2008 | Routine | 79 | Advise & Educate |
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