- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
Corrected on site.
- The warewash sink is not sealed to the adjacent wall. (1 penalty point)
- There is a gap in the hood screens above stove. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Hand sink in bar is being used as a dump sink. (3 penalty points)
Corrected on site.
- Wall is dirty beneath warewash sink. (1 penalty point)
|
7/8/2015 | Routine | 86 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
Corrected on site.
- The condenser unit is leaking in a reach in cooler. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Stove has an excessive accumulation of grease. (1 penalty point)
- Wall is damaged in warewash area. (1 penalty point)
|
3/17/2015 | Routine | 86 | Advise & Educate |
- Utensils are stored in standing water (dipper well turned off). (1 penalty point)
Corrected on site.
- Critical: There is no soap at the hand sink in the bar. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Coving in walk-in refrigerator is damaged. (1 penalty point)
|
10/24/2014 | Routine | 92 | Advise & Educate |
- Utensils are stored in standing water. (1 penalty point)
Corrected on site.
- Critical: Mashed potato is being held at 46°F in the make table. Spinach soup is being held at 49°F in the make table. (6 penalty points)
2 occurences.
- There is gap in vent screens.. (1 penalty point)
Corrected on site.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Hood screens have an accumulation of grease. (1 penalty point)
|
6/20/2014 | Routine | 90 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. Employees personal beverages are not separated from food preparation areas. (3 penalty points)
2 occurences.
- The handle of the spoon is buried into the salsa. The handle of the scoop in touching the ice in the bar area. The dipper wells do not have running water. (1 penalty point)
3 occurences.
- A wet wiping cloth is stored on a prep. table. (1 penalty point)
- Critical: The rice is 53 degrees. F. on the center cold table. (6 penalty points)
- There is no thermometer in the bar reach-in. (1 penalty point)
- Cold holding units lack an ambient air thermometer. (1 penalty point)
- The hoods are not sealed to the wall. (1 penalty point)
- A light is missing in the hood. The microwaves are in poor repair. (1 penalty point)
2 occurences.
- Critical: The warewasher is not sanitizing (6 penalty points)
Corrected on site.
- Critical: Food scales and other food equipment are not clean. Chip containers are not clean. (6 penalty points)
- Critical: The area around the soda nozzles is not clean. (6 penalty points)
- Shelving is not clean. (1 penalty point)
- Critical: Shut-off valves are located downstream from the backflow preventer on the mop sink. (6 penalty points)
- Critical: The floor sink drain on the cook line is overflowing onto the floor. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The wall by the ice machine is not clean. The floor and wall behind the cook stoves are not clean. The ceiling vents are not clean. (1 penalty point)
3 occurences.
- Coving tiles are damaged. (1 penalty point)
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1/15/2014 | Routine | 51 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: The cookline drawers are holding food at 45-46 degrees F. Note: Cold drawers were turned down colder. (6 penalty points)
- (1) The stove hoods are not sealed to the wall. (2) The warewasher counter is not sealed to the wall. (1 penalty point)
2 occurences.
- The office door window is broken. (1 penalty point)
- Critical: (1) A knive was stored away unclean. (2) The ice machine is not clean on the interior top. (6 penalty points)
2 occurences.
- Critical: (1) The dipper well faucet is in poor repair. (2) The faucet on the handsink is in poor repair. (6 penalty points)
2 occurences.
- The light in the hood is not shatterproof. (1 penalty point)
- The pipe under the cold table on the cook line is laying along the floor impeding cleaning. (1 penalty point)
- The coving under the warewasher machine and rin the walk-in is pulling away from the wall. (1 penalty point)
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12/30/2011 | Routine | 76 | Advise & Educate |
- Critical: There is moldy fruit in walk-in cooler. (6 penalty points)
- Gaskets are damaged on a refrigerator unit. There is a gap in the vent hood. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (3 penalty points)
- The shelves in the walk-in cooler are dirty. The reach in freezer is not clean (1 penalty point)
3 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent in dry storage. (1 penalty point)
- Not all lights are shielded or shatterproof in the hood. (1 penalty point)
- Electrical cord is not above the floor in the bar area. (1 penalty point)
- Floors not clean behind fryers and under ice machine Floor sink on cook line not clean (1 penalty point)
2 occurences.
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7/27/2011 | Routine | 79 | Advise & Educate |
- Critical: Employee failed to wash hands after drinking water on the cookline. (6 penalty points)
- The handle of the tongs are touching the lemons. (1 penalty point)
- The warewasher counter is not sealed to the wall. (1 penalty point)
- The inside of the reach-in doors in the bar are not clean. (1 penalty point)
- The dumpster lids are left open. (1 penalty point)
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7/7/2010 | Routine | 90 | Advise & Educate |
- A box of food is stored on the floor in the walk-in freezer. (1 penalty point)
- Pans are stacked wet and unable to air dry. (1 penalty point)
- The knife rack is not clean. (3 penalty points)
Corrected on site.
- Critical: The ice machine has moss on the interior top. (6 penalty points)
- (1) The rinse hose faucet is leaking. (2) The faucet on the back handsink is in poor repair. (3) There are shut off valves downstream from the backflow preventer. (3 penalty points)
3 occurences.
- There are cords running along the floor in the bar. (1 penalty point)
|
4/7/2010 | Routine | 85 | Advise & Educate |
- Potatoes are stored on the floor. (1 penalty point)
Corrected on site.
- Critical: The gravy is holding temperature of 50° F. on the prep table. (6 penalty points)
- Critical: The bleu cheese dressing and the cole slaw are holding temperature of 50° F. at the waitress station. Note: Bleu cheese and cole slaw was discarded. (6 penalty points)
- The warewasher is not sealed completely to the wall. (1 penalty point)
- The waitress station reach-in is not holding potentially hazardous food at a safe and accurate temperature. (1 penalty point)
- Critical: The ice machine is not clean on the interior top. (6 penalty points)
- (1) The drain pipe is leaking under the prep sink. (2) There are shut off valves located downstream from the backflow preventer. (3) The rinse sink hose is leaking. (3 penalty points)
3 occurences.
- The floors in the freezer and walk-in are not clean. (1 penalty point)
Corrected on site.
|
1/22/2010 | Routine | 75 | Advise & Educate |
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