Wells Fargo Bank Cafe (Icb), 5201 W Amelia Earhart Dr, Salt Lake City, UT 84116 - Restaurant inspection findings and violations

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Business Info

Restaurant name: WELLS FARGO BANK CAFE (ICB)
Address: 5201 W Amelia Earhart Dr, Salt Lake City, UT 84116
Restaurant type: Risk Level 4 Food Establishment
Total inspections: 7
Last inspection: 08/31/2010
Score
72
Add photo of this business Description:

Ratings Summary

Based on 1 vote

Overall Rating:
*
1.3
Ratings in categories:
Food:
*
1.0
Service:
**
2.0
Price:
****
4.0
Ambience:
*
1.0
Cleanliness:
*
1.0

Restaurant representatives - add corrected or new information about Wells Fargo Bank Cafe (Icb), 5201 W Amelia Earhart Dr, Salt Lake City, UT 84116 »


Inspection findings

Inspection date

Type

Score
  • Containers Identified with Common Name (1 penalty point)
    A squirt bottle containing water is not labeled.
  • Food Storage (1 penalty point)
    A package of raw meat is stored above pastry dough in the walkin freez
  • Restraining Pressurized Containers (1 penalty point)
    Compressed gas tanks are not secured.
  • Cooling, Heating, and Holding Capacities (1 penalty point)
    The Hussmann and grill reachin are not capable of holding food at 41F
  • Temperature Measuring Devices-Manual Warewashing (1 penalty point)
    Unable to verify an irreversible temperature indicator for the dish ma
  • Good Repair and Proper Adjustment (1 penalty point)
    The drop-in well/counter juncture seals are damaged at the grill area.
  • System Maintained in Good Repair Non-critical (1 penalty point)
    A carbonator leaks fluid onto the floor adjacent to the Coke machine.
  • Light Bulbs-Protective Shielding (1 penalty point)
    Unable to verify if unshielded light tubes are shatterproof in the gri
  • Cleaning-Frequency and Restrictions (1 penalty point)
    The floor sink is dirty in the beverage area.
  • Maintaining Premises-Unnecessary Items and Litter (1 penalty point)
    Unused equipment presents clutter and ingibits cleaning of the facilit
  • Critical: Cold Holding (18 penalty points)
    Cooked salsa is held at 47-58F in the self-service area ice bath. Hal
08/31/2010Routine72
  • Cooling, Heating, and Holding Capacities (1 penalty point)
    The cold table is not capable of holding food at 41F or less.
  • Good Repair and Proper Adjustment (1 penalty point)
    Light shields are damaged in the dish machine area.
  • System Maintained in Good Repair Non-critical (1 penalty point)
    There is deposit under the atmospheric vacuum breaker at the conveyor
  • Surface Characteristics-Indoor Areas (1 penalty point)
    The voids around ceiling utility penetrations are not sealed to be smo
  • Critical: Storage-Separation-Poisonous or Toxic Materials (6 penalty points)
    A bucket of sanitizer is stored adjacent to food equipment on a table.
  • Critical: Cold Holding (12 penalty points)
    Diced chicken is at 56F and olives are at 52F in the cold table. Crea
04/26/2010Routine78
  • System Maintained in Good Repair Non-critical (1 penalty point)
    Beverage dispensing equipment leak in various areas at the self-servic
  • Cleaning-Frequency and Restrictions (1 penalty point)
    Floor sinks appear dirty at the self-service island.
02/25/2010Routine98
  • Wiping Cloths-Use Limitation (1 penalty point)
    A wet wiping cloth without measurable sanitizer is stored on a prep ta
  • Food Display (1 penalty point)
    Self service condiments are not protected at the beverage service area
  • Cooling Methods (3 penalty points)
    A tightly covered pan of cooled pasta is at 52° F. in the walk-in. No
  • Critical: Hot Holding (6 penalty points)
    Cooked vegetables are holding at 112° F. in the pasta area steam table
  • Restraining Pressurized Containers (1 penalty point)
    A small compressed gas tank is not secured in various areas.
  • Nonfood-Contact Surfaces-Cleaning (1 penalty point)
    The drip pan is encrusted adjacent to the drains under the dirty dish
  • Using a Handwashing Facility (3 penalty points)
    A scrubbing pad is stored in the kitchen hand sink and in the grill ar
  • System Maintained in Good Repair Non-critical (1 penalty point)
    The drip pan drains are clogged under the dirty dish conveyor.
  • Handwashing Cleanser and Hand Sanitizers-Availability (3 penalty points)
    A bottle of hand sanitizer is not stored at the hand sink and is being
  • Handwashing Cleanser and Hand Sanitizers-Availability (3 penalty points)
    There is no hand soap at the hand sink in the dish machine area.
  • Hand Drying Provision (3 penalty points)
    There are no disposable towels at the dish machine hand sink or the se
  • Handwashing Signage (1 penalty point)
    There is no hand wash reminder sign at the grill area hand sink.
  • Maintaining Premises-Unnecessary Items and Litter (1 penalty point)
    Unused equipment clutters the kitchen area which impedes cleaning.
  • Critical: Storage-Separation-Poisonous or Toxic Materials (6 penalty points)
    A bucket of sanitizer is stored adjacent to an open package of coffee
  • Critical: Cold Holding (18 penalty points)
    (1) Cut melon is holding at 58° F. in the ice bath; diced chicken is a
12/28/2009Routine48
  • Food Display (1 penalty point)
    Various pastries are not protected in display.
  • Restraining Pressurized Containers (1 penalty point)
    Compressed gas tanks are not secured in the beverage service area.
  • Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (6 penalty points)
    Clean spoons are stored in a dirty drawer.
  • Equipment, Utensils, Linens, and Single-Service and Si (1 penalty point)
    Single-use ""to-go"" containers are not covered, or, inverted to avoid c
  • System Maintained in Good Repair Non-critical (1 penalty point)
    There is an accumulation of deposit on the reel hose atmospheric vacuu
  • Floors, Walls, and Ceilings-Utility Lines (1 penalty point)
    White PVC drain pipes are installed on the floor in the dish machine a
  • Floor and Wall Junctures-Coved and Enclosed or Sealed (1 penalty point)
    Cove base is missing at the floor/wall juncture in areas around the ic
  • Light Bulbs-Protective Shielding (1 penalty point)
    A light bulb above a cold display is not shielded or shatterproof.
  • Hand Drying Provision (3 penalty points)
    Disposable towels are missing to the handsink adjacent to the grill ar
  • Handwashing Aids and Devices-Use Restrictions (3 penalty points)
    A whisk is stored in a handsink.
  • Cleaning-Frequency and Restrictions (1 penalty point)
    The floor sink is dirty at the coffee dispenser.
  • Critical: Storage-Separation-Poisonous or Toxic Materials (6 penalty points)
    A bucket of sanitizer solution is stored on a prep table.
  • Critical: Cold Holding (6 penalty points)
    Cut melon is held at 51 F in the self-service cold display.
08/19/2009Routine68
  • Critical: When to Wash (6 penalty points)
    The dish washer did not wash hands between handling dirty and clean di
  • Critical: Eating, Drinking, or Using Tobacco (6 penalty points)
    An unlidded employee drink is stored on a prep table.
  • Food Display (1 penalty point)
    Rolls and desserts presented for self-service are not protected from p
  • Critical: Hot Holding (6 penalty points)
    Baked potatoes are at 155 F. and a hot dog is at 127 F. at the steam t
  • Restraining Pressurized Containers (1 penalty point)
    Compressed gas tanks are not secured.
  • Cooling, Heating, and Holding Capacities (1 penalty point)
    The cold table is not capable of holding the internal temperatures of
  • Critical: Equipment, Food-Contact Surfaces, Nonfood-Contact Surf (6 penalty points)
    A dirty pan is stored on a clean ware rack.
  • Equipment, Utensils, Linens, and Single-Service and Si (1 penalty point)
    The food contact surface of various single-use ware are not protected
  • Critical: Handwashing Sinks-Location (6 penalty points)
    There is no handsink convenient for the dishwasher to wash hands betwe
  • Surface Characteristics-Indoor Areas (1 penalty point)
    The voids surrounding various utility ceiling penetrations are not sea
  • Light Bulbs-Protective Shielding (1 penalty point)
    The light tubes at the grill area are not shielded or shatterproof.
  • Cleaning-Frequency and Restrictions (1 penalty point)
    Various floor sinks are dirty.
  • Maintaining and Using Handwashing Facilities (3 penalty points)
    The handsink and soap dispenser are dirty.
  • Food Handler Training (1 penalty point)
    Not all employees have food handler cards.
  • Food Safety Manager Certification (1 penalty point)
    Unable to verify a registered manager permit.
  • Critical: Cold Holding (18 penalty points)
    Sliced turkey is at 46 F. and pasta salad is at 51 F. at the ice bath.
04/27/2009Routine40
  • Where to Wash (3 penalty points)
    There is no designated handsink for the dish machine area.
  • Containers Identified with Common Name (1 penalty point)
    a spray bottle containing water is not labeled.
  • Thawing (1 penalty point)
    Hot dogs and corn dogs are thawing in pans on top of a table.
  • Temperature Measuring Devices-Ambient Air and Water (1 penalty point)
    The ambient air thermometer in the grill area reachin is not accurate
  • Restraining Pressurized Containers (1 penalty point)
    Compressed gas tanks are not secured.
  • Cooling, Heating, and Holding Capacities (2 penalty points)
    The grill area reachin and cold table are not capable of holding the i
  • Good Repair and Proper Adjustment (1 penalty point)
    Unused equipment is not maintained clean and in repair to facilitate e
  • Using a Handwashing Facility (3 penalty points)
    The dish machine area handsink is used for pre-rinse.
  • System Maintained in Good Repair Non-critical (1 penalty point)
    The plumbing at the booster heater is broken which lets steam escape i
  • Light Bulbs-Protective Shielding (1 penalty point)
    Unable to verify if the unshielded light tubes are shatterproof at the
  • Hand Drying Provision (3 penalty points)
    There are no disposable towels available at the service line handsinks
  • Cleaning-Frequency and Restrictions (3 penalty points)
    The floor is dirty adjacent to the grill reachin floorsink. The floor
  • Maintaining Premises-Unnecessary Items and Litter (1 penalty point)
    Unused equipment is not removed to facilitate cleaning. (located under
  • Critical: Working Containers-Common Name (6 penalty points)
    A spray bottle containing a cleaning chemical is not labeled.
  • Critical: Cold Holding (12 penalty points)
    Sliced ham and cooked peppers are hold out of temperature control at 4
01/14/2009Routine60

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1 User Review:

Wells Emp

Added on Jan 23, 2017 2:39 PM
Food:
*
Service:
**
Price:
****
Ambience:
*
Cleanliness:
*
Would you recommend WELLS FARGO BANK CAFE (ICB) to others? No
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