- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Mozarella cheese is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Critical: Mop sink does not have a backflow device. (6 penalty points)
- Critical: Back handwashing sink is being used for another purpose. (3 penalty points)
- The pipe is leaking underneath the back hand sink. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent behind the storage racks and warewashing room. (1 penalty point)
- Critical: There is no soap at the back hand sink. (3 penalty points)
- Critical: There is no hand drying provision at the back hand sink. (3 penalty points)
- The floor is dirty in various areas in the walk-in cooler. The ceiling is dirty in various areas. The floor is dirty in various areas by the flour mixer. Walls are dirty in various areas. (1 penalty point)
4 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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12/10/2014 | Routine | 56 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Open bags of flour are stored on the floor. (1 penalty point)
- There is exposed plywood on the brick wall. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Shelves in the walk-in cooler are dirty. (1 penalty point)
- Critical: Mop sink does not have a backflow device. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Critical: There is no soap at the hand sink. (3 penalty points)
- Critical: There is no hand drying provision in the employee restroom. (3 penalty points)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- The ceiling is dirty in various areas. The floor is dirty in various areas. The floor is dirty in the walk-in cooler. (1 penalty point)
2 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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1/15/2014 | Routine | 65 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are store above foods that are serving to the public. (3 penalty points)
- An open bag of flour is stored on the floor. (1 penalty point)
- Critical: Pepperoni and ham are being held at 56F in the make table. (6 penalty points)
- Single service items are not stored to prevent contamination. Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
2 occurences.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Racks where dough is stored are dusty. A flour scooper is stored touching the dirty wall. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Critical: The mop sink does not have an atmospheric breaker valve installed. (6 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Wall in the storage room is damaged. (1 penalty point)
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10/15/2012 | Routine | 67 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employee's drink does not have a lid cover. (3 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Dough mixer is being stored on the floor. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- There is exposed metal shards on the can opener. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Critical: The mop sink does not have an atmospheric breaker valve installed. (6 penalty points)
- No soap available by the hand washing sink. (3 penalty points)
- No paper towels available by the hand washing sink. (3 penalty points)
- Various walls are damaged in the dry storage area. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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1/17/2012 | Routine | 70 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages and food are not separated from food preparation, walk in Cooler, and storage areas. (6 penalty points)
3 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- ceiling Iights are burned out above 3 Compartment sink area. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Reach-in cooler handles and interior doors are dirty. shelves are dirty. (1 penalty point)
2 occurences.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- There is no soap in the employees' restroom . (3 penalty points)
- ceiling tiles are missing above the walk in cooler The diffuser is missing on the air conditioner. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. (1 penalty point)
- Foods are stored next to chemicals. (3 penalty points)
- Critical: Fly strips are hung over 3 compartment Sink. (6 penalty points)
Corrected on site.
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5/9/2011 | Routine | 65 | Advise & Educate |
- Not all employees have food handler cards. (1 penalty point)
- Critical: A cooked chicken wing is at 46F in the walkin (water is at 47F, sauce is at 46F, relish is at 46F). (6 penalty points)
- The ambient air thermometer inside of the walkin is not accurate to within +/- 3F (reads over 50F). (1 penalty point)
- The walikin is not capable of holding food at 41F or less. (1 penalty point)
- There is no hot water available at the 3-compartment sink area handsink. (1 penalty point)
- There is no handsoap at the 3-compartment sink area handsink. (3 penalty points)
- There are no disposable towels at the 3-compartment sink area handsink. (3 penalty points)
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11/16/2010 | Routine | 84 | Advise & Educate |
- The ServSafe certificate has expired and unable to verify a registered manager permit. (1 penalty point)
- Unable to verify an ambient air thermometer inside of the reachin. (1 penalty point)
- Unable to verify sanitizer test strips. (1 penalty point)
- Critical: The handsink is in disrepair in the 3-compartment sink area. (6 penalty points)
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2/19/2010 | Routine | 91 | Advise & Educate |
- Unable to verify food handler training for all employees. (1 penalty point)
- Unable to verify a registered manager permit. (1 penalty point)
- Critical: A container of raw shell eggs is stored above a box of cheese in the walkin. (6 penalty points)
Corrected on site.
- Unable to verify a sanitizer concentration test kit. (1 penalty point)
- The dish room handsink is broken. (3 penalty points)
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4/23/2009 | Routine | 88 | Advise & Educate |
- Unable to verify food handler cards. (1 penalty point)
- Unable to verify a registered manager permit. (1 penalty point)
- There is unsealed wood elevating the pizza oven. (1 penalty point)
- Critical: Clean ware are stored in a bin which is not clean to sight or touch. (6 penalty points)
- Critical: The handwash sink in the warewash area is broken. (6 penalty points)
- An open window is not screened to prevent pest entry. (1 penalty point)
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7/16/2008 | Routine | 84 | Advise & Educate |
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