- Critical: Cheese and tomatoes are being held at 48 °F in the make table. (6 penalty points)
- Clean dishes, cook line, and warewashing area are beneath sewer lines. (1 penalty point)
- Gap in vent hood due to missing filter. (1 penalty point)
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- Exterior surfaces of microwave is dirty. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Broken tile under fryer. (1 penalty point)
- The floor sink beneath the 3-compartment sink is dirty. Floor is dirty under the fryer. (1 penalty point)
2 occurences.
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8/21/2015 | Routine | 82 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Food safety manager certification is expired. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Corrected on site.
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Some walls are damaged. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
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1/21/2015 | Routine | 78 | Advise & Educate |
- 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)
Corrected on site.
- Wood shelves are damaged (1 penalty point)
2 occurences.
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The food container is placed in the hand sink. (3 penalty points)
Corrected on site.
- Wall by hand sink is damaged. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
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1/14/2014 | Routine | 79 | Advise & Educate |
- Exterior door of microwave oven is dirty. (1 penalty point)
- A lid on the dumpster is propped open. (1 penalty point)
- Some light tubes are not shielded, (1 penalty point)
- No "No Smoking" sign is posted at the basement entry door. (1 penalty point)
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2/18/2011 | Routine | 96 | Advise & Educate |
- Critical: Sliced tomatoes are held at 52 ° F. (6 penalty points)
- cabinets in the ware wash room are in poor repair. (1 penalty point)
- Fan guard in reach-in refrigerator is dirty. (3 penalty points)
- Wall is damaged near the meat slicer. (1 penalty point)
Corrected on site.
- Critical: wipin cloth sanitizer buket is not labeled as such. (6 penalty points)
- "No Smoking within 20 Feet" signs are not posted at the entrances. (1 penalty point)
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3/23/2010 | Routine | 82 | Advise & Educate |
- Manager has not registered with Salt Lake Valley Health Department and paid the $ 15.00 fee. (1 penalty point)
- Critical: Sliced tomatoes are held at 46 ° F. (6 penalty points)
- There are rusty sections on the outer surface of the ice machine. (1 penalty point)
- Wall is damaged near meat slicer. (1 penalty point)
- Floor is dirty behind deep fryer. (1 penalty point)
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8/20/2009 | Routine | 90 | Advise & Educate |
- Food handler care for in-house training does not list the name of the food establishment. No letter with from Salt Lake Valley Health Dept . granting approval for in-house foodhandler training is availble for inspection. (1 penalty point)
2 occurences.
- No documentation is available for pproof of a trained and registered food service manager. (1 penalty point)
- Hair restraints are not worn by the cook. (1 penalty point)
- Critical: Sandwiches are made with bare hand contact. (6 penalty points)
- A food squirt bottle does not have a label. (1 penalty point)
- Critical: No consumer advisory statement regarding undercooked meat and eggs is posted. (6 penalty points)
- The is no instant-read food probe thermometer. (1 penalty point)
- No conspicuously placed thermometer is located within the cold make table. (1 penalty point)
- Paint is peeling on the exterior of the rusty ice machine. (1 penalty point)
- Entry door is not tight fitting to the threshold to exclude rodent invasion. (1 penalty point)
- There is some wall damage and minor floor damage throughout. including inside the cabinets. (1 penalty point)
- Floors and walls are dirty near the deep fryer. (1 penalty point)
- Coving/baseboard is missing in some areas. (1 penalty point)
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12/3/2008 | Routine | 77 | Advise & Educate |
Restaurant representatives - add corrected or new information about Alano Club, 5056 S 300 W, Murray, UT 84123 »