Inspection findings |
Inspection Date |
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A handwashing sink is not located so as to allow convenient use by Employees in food preparation, food dispensing, and warewashing areas; and in, or immediately adjacent to, toilet rooms.
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Cold Holding - Potentially hazardous cold food was not maintained at a temperature of 41°F or less.
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Establishment not managed by a Certified Food Safety Manager Registered with the Department.
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Nonfood-Contact surfaces of equipment have and accumulation of dust, food residue and other deris.
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Feb 25, 2011
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Cold Holding - Potentially hazardous cold food was not maintained at a temperature of 41°F or less.
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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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Employee(s) working without valid food safety certificate(s).
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Establishment not managed by a Certified Food Safety Manager Registered with the Department.
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Hot Holding - Potentially hazardous hot food was not maintained at temperature of 135°F or above.
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Insect control devices properly designed & installed
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Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
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Mar 23, 2011
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Cold Holding - Potentially hazardous cold food was not maintained at a temperature of 41°F or less.
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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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Hot Holding - Potentially hazardous hot food was not maintained at temperature of 135°F or above.
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Apr 21, 2011
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Cold Holding - Potentially hazardous cold food was not maintained at a temperature of 41°F or less.
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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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Employee(s) working without valid food safety certificate(s).
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Equipment in good repair & adjusted per manufacturer's specs.
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Medicines that are not necessary for the health of Employees were allowed in a food establishment or were not labeled and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.
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Thermometers located in refrigerators or hot holding unit, the sensor of thermometer was not located to measure theambient air in warmest/coolest areas of units.
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Jun 9, 2011
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Employee(s) working without valid food safety certificate(s).
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Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
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Jun 20, 2011
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Cold Holding - Potentially hazardous cold food was not maintained at a temperature of 41°F or less.
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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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Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code.
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Equipment food-contact surfaces and utensils not clean to sight and touch.
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Kitchenware/tableware not handled to protect food-/lip-contact surfaces.
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Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
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Feb 29, 2012
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Restaurant representatives - add corrected or new information about ZARA'S MEXICAN AND GREEK FOOD, 4250 Harrison Blvd., Ogden, UT »