Maintaining Handwashing sinks - Handwashing sinks are not kept clean, maintained and/or used as specified in the Food Code.
Soiled linens properly stored.
Nov 22, 2010
After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
Common Name - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.
Employee(s) working without valid food safety certificate(s).
Proper thawing methods not used for Potentially Hazardous Food.
Apr 25, 2011
Cold Holding - Potentially hazardous cold food was not maintained at a temperature of 41°F or less.
Establishment not managed by a Certified Food Safety Manager Registered with the Department.
Ice dispensing utensils were not stored in a clean protected location.
Dec 29, 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.
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