- The health department permit is not posted in public view. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: The sour cream is holding at 51 F in a make table and fried pepper are at 48 F in the make table reach in. (6 penalty points)
- The mop sink is not sealed to the adjacent wall. (1 penalty point)
- There are holes in the walls of the walk in. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- There are holes in the wall under the 3 compartment sink. (1 penalty point)
- The floor under the stove and kitchen shelves is dirty. The walls under the 3 compartment sink and behind the ice machine are dirty. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
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10/6/2015 | Routine | 85 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Food in the small walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 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)
- The mop sink is not sealed to the adjacent wall. (1 penalty point)
- There are holes in the walk in walls. The can opener blade is not sharp enough to prevent creation of metal fragments. Gaskets are damaged on a refrigerator unit. (1 penalty point)
3 occurences.
- Fan covers in the small walk-in cooler are dirty. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- There are no light bulbs installed in the vent hoods. (Light intensity is 10-20 Foot Candles) (1 penalty point)
- Flooring is damaged under the 3 compartment sink and on the cook line. (1 penalty point)
- There is an accumulation of food debris under the cook line. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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12/31/2014 | Routine | 83 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- The mop sink is not sealed to the adjacent wall. (1 penalty point)
- There are holes in the walk in walls. The can opener blade is not sharp enough to prevent creation of metal fragments. Gaskets are damaged on a refrigerator unit. (1 penalty point)
3 occurences.
- Shelves in the walk-in cooler are dirty. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- A cook line ceiling air vent is dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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4/1/2014 | Routine | 85 | 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: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Sour cream is being held at 48 °F in the make table. (6 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The vent hood is missing a filter. Gaskets are damaged on a walk-in unit. There are holes in the wall of the small walk-in cooler. (1 penalty point)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty and rusted. (1 penalty point)
2 occurences.
- There are holes in the wall in the kitchen. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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4/29/2013 | Routine | 66 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Salsa in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Ham is being held at 46 °F in the walk in cooler. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on a walk-in refrigerator unit. (1 penalty point)
- Critical: Clean equipment is stored on dirty shelves. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. Shelving in the walk-in is rusted. (1 penalty point)
2 occurences.
- The fan in the kitchen is dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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7/9/2012 | Routine | 80 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Food in the kitchen is not covered to prevent contamination. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Raw meat is bring held at 45°F on the cook line. (6 penalty points)
- Single service items are stored on the floor. Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Restrooms lack hand washing signage. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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12/28/2011 | Routine | 69 | Advise & Educate |
- Unable to view food handlers cards. (1 penalty point)
- Unable to view servsafe manager. (1 penalty point)
- Critical: An employee took out boxes to the trash and did not wash hands when retruned into the kitchen. Employee touched the stove and various other items. (6 penalty points)
- Critical: The PIC failed to demonstrate knowledge describing the relationship between the prevention of foodborne illness and the personal hygiene of a food employee (hand washing). (6 penalty points)
- Critical: Not all items in the walk-in are covered to protect from contamination. (6 penalty points)
- A scoop without a handle is stored in the Horchata mix. (1 penalty point)
- A wet cloth is stored on the counter. (1 penalty point)
- In the freezer raw fish is stored next to churros. (1 penalty point)
- The chicken is thawing at room temperature in the dish area. (1 penalty point)
- Critical: The rice on the service line is measuring 106 F. (6 penalty points)
- Critical: The fresh salsa is measuring 55 F and 58 F. (6 penalty points)
- Critical: Not all potentially hazardous ready-to-eat food held longer than 24-hours are date-marked. (6 penalty points)
- Critical: The consumer advisoryis not posted in customer view. Also the menu is lacking an asterisk noting the menu items that may be served under cooked. (6 penalty points)
- Various dishes are stored wet. (1 penalty point)
- The salsa is stored on-top of dirty card board. (1 penalty point)
- A co2 tank is not secured. (1 penalty point)
- The ice machine is missing the kick plate cover. (1 penalty point)
- The can opener is in disrepair. (1 penalty point)
- The vent above the cook line is dirty. (1 penalty point)
- The lid to the ice machine is dirty. (1 penalty point)
- The ceiling in walk-in #2 is dirty. (1 penalty point)
- Critical: Not all chemical bottles are labled with their common name. (6 penalty points)
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12/7/2010 | Routine | 38 | Advise & Educate |
- Critical: An employee beverage is uncovered in the food prep area. (6 penalty points)
- Critical: The eggs are stored above churro. (3 penalty points)
- The scoop handle in the beans are touching the product. (1 penalty point)
- Plastic cups are stored on the ground. (1 penalty point)
- A takeout plastic bag is used on the cheese slicer. (1 penalty point)
- Critical: The fresh cut salsa is measuring 45 F. (6 penalty points)
- Critical: The fresh cut salsa on the line is measuring 55 F. (6 penalty points)
- Critical: Potentially hazardous ready to eat foos stored longer than 24 hours are not date-marked. (6 penalty points)
- The fire extinguisher is not restrained to the wall. (1 penalty point)
- The can opener is dirty. (3 penalty points)
- Cleaned equipment is not rinsed after washing and before sanitizing. (1 penalty point)
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1/20/2010 | Routine | 65 | Advise & Educate |
- Servesafe manager is not registered with SLSVHD. (1 penalty point)
- Critical: Employee food is stored above ready to eat food in the walk-in fridge. (6 penalty points)
- Critical: Raw shelled eggs are stored above meats in the walk-in fridge. (6 penalty points)
- Single service cups and lids are stored on the floor. (1 penalty point)
- The chemical storage unit door is in disrepair. (1 penalty point)
- Critical: The wiping cloth santizer concentration is above 200 ppm. (6 penalty points)
- Critical: The meat slicer is dirty with old food debris. (6 penalty points)
- The fan in the walk-in fridge has an accumulation of dust on it. (1 penalty point)
- Critical: The three compartment sink sprayer nozzle hangs below the flood rim. (3 penalty points)
- The lighting intensity is too low in the walk-in. (1 penalty point)
- There are various holes in the walls. (1 penalty point)
- The mop is stored to dry on the floor. (1 penalty point)
- The caulking around the hand sink is in disrepair. (1 penalty point)
- Various areas of coving is in disrepair. (1 penalty point)
- Paint and cleaning chemicals are stored adjacent to single service items and soft drink syrup containers. (3 penalty points)
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6/1/2009 | Followup | 61 | Advise & Educate |
- Unable to view the servsafe manager. (1 penalty point)
- Critical: The assistant manager was not able to demonstrate knowledge of food safety. (6 penalty points)
- Critical: Fresh cut salsa is measuring 50 F. (6 penalty points)
- Critical: Fresh tomatillo salsa is holding 68 F on the front counter. (6 penalty points)
- Critical: Cooked peppers are measuring 109 F on the counter top. (6 penalty points)
- Critical: The pork in the walk-in is holding 55 F. (6 penalty points)
- In the freezer fish is being stored on top of churros. (1 penalty point)
- The walk-in is lacking an ambient air thermometer. (1 penalty point)
- The door to the cabinet string paint, tools, and other various items is broken. (1 penalty point)
- Critical: The slicer is dirty. (6 penalty points)
- Critical: 2 spray bottles are not labeled. (6 penalty points)
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5/27/2009 | Routine | 54 | Advise & Educate |
Restaurant representatives - add corrected or new information about Albertos Mexican Food, 511 S 300 W, Salt Lake City, UT 84101 »