- The health department permit is not posted in public view. (1 penalty point)
4 occurences.
- Non-portable equipment (hot case) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Food residues have collected on exterior sides of hot case and deli case. (1 penalty point)
2 occurences.
- Critical: Valve is installed downstream of a non-continuous pressure vacuum breaker valve. (6 penalty points)
- Area of floor is not clean between hot case and deli case. Areas of wall are not clean. (1 penalty point)
2 occurences.
|
1/15/2016 | Routine | 90 | Advise & Educate |
- Single service lids are not stored covered/inverted. (1 penalty point)
Corrected on site.
- Non-portable equipment (end of hand sink at end of wall) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Sliding door channels of deli case haveaccumulated food residues. (1 penalty point)
- Critical: Rinse nozzle hangs below flood rim of sink and lacks approved backflow protection. (6 penalty points)
- Area of wall base is broken. (1 penalty point)
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12/10/2014 | Routine | 90 | Advise & Educate |
- Unable to show a certified manager is currently registered with SLCoHD. (1 penalty point)
- Boxes of food are on floor of walk-in. (1 penalty point)
- Critical: Cooked chicken wings measure 120 F while holding in hot cabinet.l (6 penalty points)
- Critical: Rinse nozzle lacking approved backflow prevention device is submerged in water below flood rim of 3 compartment sink. (6 penalty points)
- Chemical dispenser connected to water supply at three compartment sink lacks mark of A112 certification.I (1 penalty point)
|
12/27/2013 | Routine | 85 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Non-portable equipment (deli case/hot case) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Valve is installed downstream of a non-continuous presure vacuum breaker valve. (1 penalty point)
- Area of wall base is broken. (1 penalty point)
- Area of floor near hot case is not clean. (1 penalty point)
|
3/14/2013 | Routine | 95 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Interior surfaces of service cabinet are not all smooth and non-absorbent. (1 penalty point)
|
6/15/2012 | Routine | 98 | Advise & Educate |
- Food in the display cooler is not covered to prevent contamination. A container of food is being stored on the floor. (1 penalty point)
2 occurences.
- Critical: The hood filters above the firers are dusty and dust can fall onto food. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. Also in the freezer. Reach-in cooler gaskets are dirty. (1 penalty point)
3 occurences.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Minor holes in the walls. (1 penalty point)
- The ceiling in the walk in cooler is unclean. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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7/11/2011 | Routine | 88 | Advise & Educate |
- Critical: The interior of the microwave is unclean. (6 penalty points)
Corrected on site.
- Various walls are damaged. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- The hand sink is not maintained in a clean condition. (3 penalty points)
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10/12/2010 | Routine | 88 | Advise & Educate |
- Critical: Employee is handling ready to eat food with bare hands. (6 penalty points)
- There are no hand towels available at the handsink. (3 penalty points)
- There are some holes in the walls by the 3 compartment sink. (1 penalty point)
- Critical: A sanitizer bucket is stored on food contact surface. (6 penalty points)
|
1/8/2010 | Routine | 84 | Advise & Educate |
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