Access Catering, 605 N 5600 W, Salt Lake City, UT 84116 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cut tomatoes are being held at 60F in room temperature. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- There is an accumulation of food debris under the grill. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: A spary bottle is being stored on top of a drink beverage refrigerator. (3 penalty points)
|
3/18/2015 | Routine | 73 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Cut tomatoes are being held at 66F on the counter. Watermelon is being held at 56F on the counter. (6 penalty points)
2 occurences.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (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)
- Light is out in the walk-in cooler. (1 penalty point)
- The back door is propped open. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
9/5/2014 | Routine | 76 | 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: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
|
9/12/2013 | Routine | 85 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: Potentially hazardous foods are not date-marked in the reach-in cooler. (3 penalty points)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
- Critical: Chemical spray bottles are not labeled with the common names. (6 penalty points)
|
2/28/2012 | Routine | 84 | 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)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (6 penalty points)
- Filters are unclean. (3 penalty points)
- Hand sink in the kitchen lacks a hand washing signage. (1 penalty point)
|
8/2/2011 | Routine | 88 | Advise & Educate |
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