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.
Employee(s) working without valid food safety certificate(s).
Hand Drying Provision - Each handwashing sink or group of adjacent sinks is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Aug 8, 2011
Cold Holding - Potentially hazardous cold food was not maintained at a temperature of 41°F or less.
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
Jan 19, 2012
Backflow prevention device or air gap provided on plumbing fixtures as required.
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