- Critical: Cleaning Procedure (6 penalty points)
Employee is washing hands in the mop sink.
- Wiping Cloths-Use Limitation (1 penalty point)
Wet towel is being used to line shelf in front reach in.
- Food Storage (2 penalty points)
Raw fish is stored above bread in the freezer.
Boxes of food are stor
- Critical: Consumer Advisory (6 penalty points)
There is no consumer advisory on the menu to inform consumers of the r
- Nonfood-contact Surfaces (1 penalty point)
The stove is being lined with tin foil.
- Good Repair and Proper Adjustment (3 penalty points)
The freezer in the walk in is being fixed with tape.
There are metal
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (6 penalty points)
The can opener is dirty.
- Using a Handwashing Facility (3 penalty points)
The handsink is being used to rinse off dishes.
- Light Bulbs-Protective Shielding (1 penalty point)
Some lights are not shielded.
- Handwashing Signage (1 penalty point)
There is no handwashing signage in the employee restroom.
- Cleaning-Frequency and Restrictions (1 penalty point)
The warewasher surround is dirty.
Areas of ceiling are dusty and dirt
- Critical: Cold Holding (6 penalty points)
The white bean puree and cooked peppers are being held from 50-51 F in
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09/28/2010 | Routine | 63 |
- Critical: When to Wash (6 penalty points)
Food service worker failed to wash their hands prior to putting on a n
- Critical: Eating, Drinking, or Using Tobacco (6 penalty points)
Observed an open employee drink stored on a shelf above a food prep ta
- Critical: Preventing Contamination from Hands (6 penalty points)
Observed a food service worker handling ready to eat food with their b
- Cooling, Heating, and Holding Capacities (1 penalty point)
Ambient air temperature in walk in noted at 45 *F.
- Critical: Cold Holding (6 penalty points)
Cooked meat and rice pilaf stored in walk in fridge noted with an inte
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04/02/2010 | Routine | 75 |
- Critical: Eating, Drinking, or Using Tobacco (6 penalty points)
An open employee drink is stored on a food prep counter.
- Good Repair and Proper Adjustment (1 penalty point)
Interior of one of the doors to the 3 door prep table fridge noted dam
- Cleaning-Frequency and Restrictions (1 penalty point)
Various walls and ceiling noted soiled in kitchen prep area.
- Critical: Cold Holding (6 penalty points)
Deli meats stored in upper portion of True make table fridge noted bet
|
02/01/2010 | Routine | 86 |
- Food Storage (1 penalty point)
Sugar is stored on the floor.
- Fixed Equipment-Spacing or Sealing (1 penalty point)
The seal along the warewash surround is dirty.
- Nonfood-Contact Surfaces-Cleaning (2 penalty points)
The shelf under the soda machine is dirty.
Outside of some cabinets a
- Using a Handwashing Facility (3 penalty points)
The pizza station handsink is being used for other purposes.
- Floor and Wall Junctures-Coved and Enclosed or Sealed (1 penalty point)
Coving is missing in the walk in and throughout the facility.
- Critical: Cold Holding (12 penalty points)
The ribs and cannelloni are being held from 49-50 F in the walk in.
T
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10/27/2009 | Routine | 80 |
- Critical: Preventing Contamination from Hands (6 penalty points)
Employee is handling ready to eat food with bare hands.
- Wiping Cloths-Use Limitation (1 penalty point)
Wet wipping clothes are stored in water without sanitizer.
- Food Storage (1 penalty point)
Food is stored on the floor in the walk in.
- Restraining Pressurized Containers (1 penalty point)
CO2 tank is not restrained.
- Good Repair and Proper Adjustment (1 penalty point)
There is a gap between the baffles above the grill.
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (12 penalty points)
Inside the ice machine is dirty.
The soda nozzle dispenser unit is di
- Nonfood-Contact Surfaces-Cleaning (1 penalty point)
The vents are dirty in the walk in.
- Rinsing Procedures (1 penalty point)
Employee sanitized knife without washing and rinsing.
- Floors, Walls, and Ceilings-Cleanability (2 penalty points)
The walk in door is not completely smooth, non-absorbant, and easily c
- Critical: Cold Holding (18 penalty points)
The chicken is being held at 45 F in the walk in.
The goat cheese and
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06/23/2009 | Routine | 56 |
- Critical: Demonstration of Knowledge (6 penalty points)
Person in charge is unable to demonstrate required knowledge.
- Critical: Separation, Packaging, Segregation (6 penalty points)
Raw meat is being stored above cooked meat loaf.
- Containers Identified with Common Name (1 penalty point)
Person in charge is not ensuring that potentially hazardous foods are
- In-Use Utensils-Between-Use Storage (2 penalty points)
1. The ice cream scoop is stored in stagnant water.
2. Clean utensi
- Thawing (1 penalty point)
Raw meat is thawing at room temperature.
- Critical: Cooling (6 penalty points)
Unable to show cooling requirements compliance
- Nonstick Coatings-Use Limitation (1 penalty point)
Teflon saute pans are in poor repair.
- Critical: Food Contact Surfaces (3 penalty points)
Sink (2 compartment prep) is not constructed to be free of sharp inter
- Nonfood-contact Surfaces (1 penalty point)
The wait station floor sink cabinet cut-out area around the floor sink
- Temperature Measuring Devices-Ambient Air and Water (1 penalty point)
Reach in refridgerator thermometer temp is not accurate.
- Temperature Measuring Devices (1 penalty point)
There is not a thermometer in the reach in by the pizza prep area.
- Fixed Equipment-Spacing or Sealing (1 penalty point)
The 2 compartment sink is no longer sealed to the wall.
- Good Repair and Proper Adjustment (2 penalty points)
1. The ice cream freezer lid is taped.
2. The ice scoop is stored i
- Cutting Surfaces (2 penalty points)
1. Cutting boards are scored and in poor repair.
2. Cheeze scoop ha
- Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (12 penalty points)
1. Cooking pans (clean) are not clean to sight and touch, clean plast
- Nonfood-Contact Surfaces-Cleaning (1 penalty point)
The walk in fan cover is not clean & hood also (dusty).
- Equipment and Utensils-Air-Drying Required (1 penalty point)
Clean plasticware is nested wet & steel ware also.
- Equipment, Utensils, Linens, and Single-Service and Si (1 penalty point)
Clean ware is being stored on a book.
- Critical: Approved System and Cleanable Fixtures (3 penalty points)
The bar gun drain line slopes uphill.
- Floors, Walls, and Ceilings-Cleanability (1 penalty point)
There are gaps between the ceiling and the wall in the walk in.
- Repairing-Physical Facilities (1 penalty point)
The floor has receded grout and broken tile.
- Repairing-Physical Facilities (2 penalty points)
1. There is damage at the floor wall junction in the walk in.
2. Sh
- Cleaning-Frequency and Restrictions (2 penalty points)
1. The floor under the ice machine is dirty.
2. The waite station f
- Storage-Separation-Poisonous or Toxic Materials Non-cr (3 penalty points)
Chemicals (sanitizer bucket) is being stored with pizza flour on the s
- Critical: Conditions of Use-Poisonous or Toxic Materials (6 penalty points)
Fly pesticide strip is being stored above food table.
- Food Safety Manager Certification (1 penalty point)
Unable to show manager certification documents.
- Critical: Cold Holding (6 penalty points)
Ravioli is being held too hot (62F) in cold holding, also bacon/onion
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02/19/2009 | Routine | 26 |
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