GREENERY RESTAURANT, 1875 VALLEY DRIVE, Ogden, UT - Restaurant inspection findings and violations

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Business Info

Restaurant: GREENERY RESTAURANT
Address: 1875 VALLEY DRIVE, Ogden, UT
Total inspections: 8
Last inspection: May 30, 2012
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Inspection findings

Inspection Date
  • Cold Holding - Potentially hazardous cold food was not maintained at a temperature of 41°F or less.
Jan 11, 2011
  • Air gap not provided between water supply inlet & flood level rim of plumbing fixture.
  • Backflow prevention device not designed per approved standards.
  • Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
  • Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
  • Effective pest control measures in place.
  • Employee(s) working without valid food safety certificate(s).
  • Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned, rinsed and sanitized as specified by the Food Code.
  • Physical facilities maintained in good repair & cleaned as often as necessary to keep them clean
  • Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
Mar 22, 2011
  • Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
Apr 14, 2011
  • Food Employees did not clean their hands and exposed portions of their arms at appropriate time(s).
  • Proper cooling methods not used for cooked Potentially Hazardous Food.
  • Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [multiple violations]
  • Scratched or scored cutting boards resurfaced or discarded.
Sep 8, 2011
  • Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
  • Employee(s) working without valid food safety certificate(s).
  • Hot Holding - Potentially hazardous hot food was not maintained at temperature of 135°F or above.
  • Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
Feb 29, 2012
  • Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
Apr 2, 2012
  • 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.
  • Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
  • Cold Holding - Potentially hazardous cold food was not maintained at a temperature of 41°F or less.
  • 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.
  • Establishment not managed by a Certified Food Safety Manager Registered with the Department.
  • Food Employees did not clean their hands and exposed portions of their arms at appropriate time(s).
  • Hot Holding - Potentially hazardous hot food was not maintained at temperature of 135°F or above.
  • Nonfood-Contact Surfaces of equipment exposed to splash, spilage. or other food soiling or requires frequent cleaning is not constructed of durable, nonabsorbent and smooth materials.
  • Scratched or scored cutting boards resurfaced or discarded.
May 14, 2012
  • Establishment not managed by a Certified Food Safety Manager Registered with the Department.
May 30, 2012

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