Chemical Sanitization-Temp, pH, Concentration, Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not conform to the Food Code.
Cold Holding - Potentially hazardous cold food was not maintained at a temperature of 41°F or less.
Employee(s) working without valid food safety certificate(s).
Establishment not managed by a Certified Food Safety Manager Registered with the Department.
Maintaining Handwashing sinks - Handwashing sinks are not kept clean, maintained and/or used as specified in the Food Code.
Materials for floors/walls/ceilings smooth, durable, & easily cleanable under normal use.
Test kit for measuring sanitizer concentration not present.
Jul 8, 2011
Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
Employee(s) working without valid food safety certificate(s).
Establishment not managed by a Certified Food Safety Manager Registered with the Department.
Materials for floors/walls/ceilings smooth, durable, & easily cleanable under normal use.
Dec 12, 2011
Employee(s) working without valid food safety certificate(s).
Establishment not managed by a Certified Food Safety Manager Registered with the Department.
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