- Food containers are not labeled with the common name of the food. (1 penalty point)
- The front hand sink is not sealed to the adjacent wall. (1 penalty point)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
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3/17/2015 | Followup | 97 | Advise & Educate |
- Unable to show verification of food handler training. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- The front hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Critical: There is icing in the front hand sink. (3 penalty points)
- The front hand sink drain is plugged and slow draining. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- Critical: The water heater does not have sufficient capacity to provide hot water during peak demand. (3 penalty points)
- The back door is propped open. (1 penalty point)
Corrected on site.
- Critical: There is no hand drying provision at the front hand sink. (3 penalty points)
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3/9/2015 | Routine | 78 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- There are holes in the walls in the back room. (1 penalty point)
- The ceiling and wall in the back room are dusty. (1 penalty point)
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4/10/2014 | Routine | 94 | 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 from an approved source. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- The floor is damaged by the reach in coolers. (1 penalty point)
- The floor sink beneath the 3-compartment sink is dirty. (1 penalty point)
- The coving is damaged and separated from the wall in various places throughout the back room. (1 penalty point)
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2/21/2013 | Routine | 91 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Utensils are not stored to protect lip surfaces. (1 penalty point)
- The front cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- A sponge is in use at the 3-comp sink. (1 penalty point)
- Fan covers in the front reach-in cooler are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Hand sink in the back lacks hand washing signage. (1 penalty point)
- The lights are out in the vent hood. (1 penalty point)
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5/18/2012 | Routine | 87 | 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)
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- The person in charge is not ensuring that persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food is being stored on the floor. (1 penalty point)
- Critical: The bacon cheese bread is being held at 71 F on the counter. The half and half is being held at 54 F in the thermos. (6 penalty points)
2 occurences.
- Unwrapped stirs for customer self-service are not presented to protect lip surfaces from touching by customers. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
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8/16/2011 | Routine | 71 | Advise & Educate |
- Critical: Raw shelled eggs are being stored above peaches in the bev. air fridge. (6 penalty points)
- Oranges are stored on the floor. (1 penalty point)
- Critical: The cheesecake is being held at 44 F in the display case. The ham in the bev. air fridge is being held at 45 F. The half and half is being held at 44 F in the thermos. (18 penalty points)
3 occurences.
- There is a gap between the door and lock on the back door. (1 penalty point)
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10/14/2010 | Routine | 74 | Advise & Educate |
- Some food handler cards are missing. (1 penalty point)
- Critical: Food is not protected to avoid customer contamination. (6 penalty points)
- Utensils are not stored to avoid customer contamination. (1 penalty point)
- Critical: Employee is washing and rinsing dishes without saanitizing dishes. (6 penalty points)
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1/22/2010 | Routine | 86 | Advise & Educate |
- The certified food safety manager is not registered with the SLVHD. (1 penalty point)
- Critical: Raw shelled eggs are stored above orange juice. (6 penalty points)
Corrected on site.
- Butter is stored on the floor. (1 penalty point)
- Critical: Butter is being stored at 57 F on the floor. The fresh dairy fruit tart is being held at 45 F in the display case. (12 penalty points)
2 occurences.
- Critical: Not all ready to eat potentially hazardous food is being date marked in the cold units. (6 penalty points)
- The back hansink does not reach 100 F within 30 seconds. (1 penalty point)
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4/8/2009 | Routine | 73 | Advise & Educate |
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