Inspection findings |
Inspection Date |
-
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(s) working without valid food safety certificate(s).
-
Food stored 6" off the floor in clean, dry location.
-
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.
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
-
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
-
Receptacles for refuse inaccessible to insects/rodents.
|
Jan 11, 2011
|
-
Beverage tubing not in contact with stored ice.
-
Carbon dioxide, helium or other similar pressurized containers not restrained or secured to prevent the tanks from falling over.
-
Eating, Drinking, or Using Tobacco - An employee was eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result.
-
Equipment food-contact surfaces and utensils not clean to sight and touch.
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
-
Utensils and food-contact surfaces of equipment made of safe, durable, smooth materials.
-
Wall & ceiling coatings/attachments easily cleanable; Studs unexposed in areas subject to moisture.
|
Jun 23, 2011
|
-
Beverage tubing not in contact with stored ice.
-
Carbon dioxide, helium or other similar pressurized containers not restrained or secured to prevent the tanks from falling over.
-
Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
-
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.
[multiple violations]
-
Employee(s) working without valid food safety certificate(s).
-
Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
-
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
[multiple violations]
-
Receptacles for refuse inaccessible to insects/rodents.
-
Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
|
Dec 7, 2011
|
-
Beverage tubing not in contact with stored ice.
-
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.
-
Equipment food-contact surfaces and utensils was not clean to sight and touch.
-
Inside receptacles covered if not continually used; Outside receptacles equipped with tight fitting lids
-
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
-
Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
|
Dec 8, 2011
|
-
Cold Holding - Potentially hazardous cold food was not maintained at a temperature of 41°F or less.
-
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.
-
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
-
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.
-
Equipment food-contact surfaces and utensils not clean to sight and touch.
|
Feb 23, 2012
|
-
Cold Holding - Potentially hazardous cold food was not maintained at a temperature of 41°F or less.
-
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
-
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.
|
Mar 22, 2012
|
-
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
-
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.
-
Openings to outside protected against entry of pest; Protective barriers provided for exterior walls/roofs
|
Jul 2, 2012
|
Restaurant representatives - add corrected or new information about TIMBERMINE STEAKHOUSE, 1701 East PARK BLVD, Ogden, UT »