- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Package of raw chicken is stored in contact with ready-to-eat food in the walk-in cooler. (6 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- The prep sink is not sealed to the adjacent wall. (1 penalty point)
- The stand of the stand mixer is in disrepair and repaired with tinfoil Gaskets are damaged on a refrigerator unit. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Various floor surfaces are damaged. Various ceiling tiles are missing. (1 penalty point)
2 occurences.
- Floor sinks are dirty. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
|
6/11/2015 | Routine | 65 | Advise & Educate |
- 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.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- The interior of the microwave is unclean. (1 penalty point)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various walls are damaged. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
Corrected on site.
|
6/18/2014 | Routine | 77 | Advise & Educate |
- Critical: An employee did not wash hands between touching dirty dishes and then clean ones. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
- Hand sanitizer is at a location other than the hand sink. (3 penalty points)
- Ceiling tiles near the walk-in cooler are missing. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
|
4/10/2013 | Routine | 67 | Advise & Educate |
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
|
5/15/2012 | Routine | 95 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
Corrected on site.
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
Corrected on site.
- Critical: The ham was dated July 9 , 2011. The ham was moldy. (6 penalty points)
Corrected on site.
- Single service items are not stored to prevent contamination. (1 penalty point)
Corrected on site.
- Hose used to clean tilt skillet. Food equipment is not ANSI accredited or equivalent (commercial grade). (1 penalty point)
- The walk in cooler is unable to hold potentially hazardous foods at below 41°F. Ambient air is 42-46F (1 penalty point)
- The walk-in. Non-portable equipment is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- The hood is dirty. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Various coving is in disrepair. (1 penalty point)
|
7/18/2011 | Routine | 77 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Raw meat is stored above other foods in the walk in freezers. (1 penalty point)
2 occurences.
- The mixer is missing covers for the legs allowing food debris to accumulate. (1 penalty point)
- Vent covers of hood are dirty. (1 penalty point)
- Critical: Ecolab fixtures are not ANSI 1055. (3 penalty points)
- The pizza prep area lacks screen-for rollup door. (1 penalty point)
|
5/13/2010 | Routine | 92 | Advise & Educate |
- Scoop handles are stored in contact with dry ingredients. (1 penalty point)
Corrected on site.
- Bread carts are stored outside the kitchen in the hallway near the water pump facility. (1 penalty point)
- The mixer legs are missing a cap to prevent food debris fromn collecting in the hollow legs. (1 penalty point)
- Single service spoons and cups are stored in the dry spices. (1 penalty point)
- Foil and food debris are in the mixer legs. (1 penalty point)
- Critical: The chemical dispensers have an unapproved backflow prevention device, 1055-B. (3 penalty points)
- There are cracks in the floor that have food debris. The walk in cooler floor is dirty. The floor under the fryers is dirty. The "office" walk in cooler fan covers are dirty. (3 penalty points)
4 occurences.
|
9/4/2009 | Routine | 89 | Advise & Educate |
- Critical: Raw shell eggs are stored above dressing in the walk in cooler. (6 penalty points)
Corrected on site.
- Raw chicken and raw beef is stored above ready to eat food in the walk in freezer. (1 penalty point)
- Boxes of single service items are stored on the floor. Single service spoons are stored in a dirty bin. (2 penalty points)
2 occurences.
- There are gaps around the edges of the "new" walk in cooler. (1 penalty point)
- Single service cups are used as scoops and are stored in the dry ingredients. (1 penalty point)
- The warehouse ice machine lid is dirty. The housing for various can openers are dirty. (2 penalty points)
2 occurences.
- Critical: The warehouse ice machine scoop is stored in the handsink. (3 penalty points)
- A bug light is installed on the wall above a food prep counter. (1 penalty point)
- There is no handwash sticker at the handsinks. (1 penalty point)
- The walk in cooler doors are slightly damaged with exposed insulation. Ceiling tiles are missing above the "new" walk in cooler. There are gaps around the edges of the "new" walk in cooler. (2 penalty points)
2 occurences.
- The walk in cooler fan covers are dirty. The floor sink between the two walk in coolers is dirty. Tiles around ceiling vents are dusty. (3 penalty points)
3 occurences.
- Critical: There are flies. (3 penalty points)
|
8/11/2008 | Routine | 74 | Advise & Educate |
Restaurant representatives - add corrected or new information about All Star Catering @ Smb- Main Kitchen, 77 W 1300 S, Salt Lake City, UT 84115 »