- 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)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (Salmon measured 52 degrees F and pasta salad meansured 50 degrees F more than six hours after cooling process started. Ambient air in cold holding unit measured 41 degrees F). (6 penalty points)
2 occurences.
- Critical: Salmon and pasta salad that exceeded cooling parameters were discarded. (6 penalty points)
Corrected on site.
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (vent hood) (1 penalty point)
- Hand soap dispenser is in disrepair. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Various floor surfaces are damaged. (1 penalty point)
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7/31/2015 | Followup | 78 | 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.) market side (1 penalty point)
- Critical: There is no certified food safety manager employed full time at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. liquids (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Deli meat are being held at 49°F in a reach in cooler. market side Feta cheese is being held at 46 °F in a reach in cooler. market side `Salmon is being held at 44°F in a reach in cooler. deli side Pasta salad is being held at 45 °F in a reach in cooler. (6 penalty points)
4 occurences.
- Single service items are not covered or inverted to prevent contamination. (1 penalty point)
- Make table does not have a conspicuous temperature measuring device in the warmest part of the unit. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. Vent hood in the deli. (1 penalty point)
- Soap dispenser in market is in disrepair. (1 penalty point)
- Critical: Equipment is being washed manually at 76 degrees F. (3 penalty points)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Above cheese preparation at the deli. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. A container of sanitizer is not labeled. (6 penalty points)
3 occurences.
- Critical: A container previously used to store poisonous or toxic materials is being used to store food. (Sanitizer bucket). (6 penalty points)
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7/28/2015 | Routine | 41 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Bread in a black garbage bag is stored on the floor. (1 penalty point)
- Critical: The cooked pasta is measuring 54 degrees in the make top. The tuna fish in the make top is measuring 44 degrees. Meat sandwitches on the coutner are measuring 30 degrees. (6 penalty points)
3 occurences.
- Critical: The olives and red jam in the walk in are not from an approved source. (6 penalty points)
- Critical: Bread is being stored in black garbage bags. (6 penalty points)
- Utensils are not stored to protect lip surfaces. (1 penalty point)
- The board used to hold the pasta sauce is made of unsealed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The lid of the ice machine is dirty. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
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8/21/2014 | Routine | 70 | Advise & Educate |
- Critical: Employee donuts are being stored on-top of cooked bread. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
Corrected on site.
- Critical: The cooked salmon in the walk-in refrigerator is measuring 51 degrees. (6 penalty points)
- Critical: Raw shell eggs without a USDA stamp is stored in the walk-in. Advised the person in charge the eggs cannot be served in the establishment. (6 penalty points)
Corrected on site.
- The can opener blade is in disrepair. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Empolyee coats are being stored on-top of food. (1 penalty point)
Corrected on site.
- Various floor surfaces are damaged. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
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10/23/2013 | Routine | 69 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Employee personal items ares stored next to food and single use items. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Critical: Oven cleaner is stored next to croutons. (6 penalty points)
Corrected on site.
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1/15/2013 | Routine | 79 | Advise & Educate |
- Not all employees have an approved food handlers card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. The meat sauce in the walk-in is measuring 108 F. (3 penalty points)
- Critical: Pasta salad in the reach-in is measuring 45 F. (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)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- Employee coats and other personal items are being stored on drink boxes. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
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3/8/2012 | Routine | 65 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- Critical: Home canned olives are stored in the walk-in (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: The cooked salmon in the display case is measuring 45 F. The cut tomatoes are measuring 44 F. (6 penalty points)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (6 penalty points)
- The ice scoop is not stored to protect from contamination. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The vent above clean sheet pans is dirty. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Employee personal items are not stored separately from food and equipment. (1 penalty point)
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3/11/2011 | Routine | 51 | Advise & Educate |
- Critical: An employee beverage is stored above a food prep surface. (6 penalty points)
- The handle of the ice scoop is touching the ice. (1 penalty point)
- Scoops without handles are stored in the cheese. (1 penalty point)
- A wet cloth is stored on the prep counter. (1 penalty point)
- Co2 tanks are not secure. (1 penalty point)
- The can opener is in disrepair. (1 penalty point)
- The vents in the walkin are dirty. (1 penalty point)
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8/12/2010 | Routine | 88 | Advise & Educate |
- Critical: Raw meat is stored above salad greens. (6 penalty points)
- Critical: The eggs are stored next to and above ready to eat foods. (6 penalty points)
- Critical: Ribeye Tartare does not have a consumer advisory posted on the menu. (6 penalty points)
- The hand sink is lacking a hand wash sign. (1 penalty point)
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1/12/2010 | Critical Item | 81 | Advise & Educate |
- Critical: An employee beverage is being stored on top of the display case. (6 penalty points)
Corrected on site.
- Various oil containers are not labled. (1 penalty point)
- The handle to the tongs are touching lettuce. (1 penalty point)
Corrected on site.
- Critical: The sliced tomatoes on the counter top are measuring 51 F and 49 F. (6 penalty points)
- Critical: The half and half is measuring 48 F. The person in charge discared. (6 penalty points)
Corrected on site.
- The fire extinguisher is not secured to the wall under the hand wash sink. (1 penalty point)
- Critical: The can opener and holster are dirty. (6 penalty points)
- The floor in the freezer is dirty. (1 penalty point)
- The mop is not stored to allow to air dry. (1 penalty point)
- Critical: Medicine is being stored next to sal t and pepper and on top of the salad display case. (6 penalty points)
Corrected on site.
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8/7/2009 | Routine | 65 | Advise & Educate |
Restaurant representatives - add corrected or new information about Tony Caputos Market & Deli, 314 W 300 S, Salt Lake City, UT 84101 »