A handwashing sink is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Carbon dioxide, helium or other similar pressurized containers not restrained or secured to prevent the tanks from falling over.
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 contacted exposed, ready-to-eat food with their bare hands.
Employee(s) working without valid food safety certificate(s).
Equipment food-contact surfaces and utensils was not clean to sight and touch.
Establishment not managed by a Certified Food Safety Manager Registered with the Department.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
Test kit for measuring sanitizer concentration not present.
Nov 8, 2011
Establishment not managed by a Certified Food Safety Manager Registered with the Department.
Nov 17, 2011
Establishment not managed by a Certified Food Safety Manager Registered with the Department.
Hot Holding - Potentially hazardous hot food was not maintained at temperature of 135°F or above.
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