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).
Establishment not managed by a Certified Food Safety Manager Registered with the Department.
Aug 3, 2011
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
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