- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Cut tomato is being held at 49°F in the make table. (6 penalty points)
Corrected on site.
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Knife handles are damaged and have been repaired with duct tape and no longer an easily cleanable surface. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Critical: Raid pesticide is being stored in the establishment. (6 penalty points)
Corrected on site.
|
5/20/2015 | Routine | 82 | Advise & Educate |
- Unable to verify food handler training cards. (1 penalty point)
- Unable to verify if there is a certifed or registered food safety manager. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: The sauce in the cooler is 44 degrees F. The hot dogs is 44 degrees F. in the cold holding drawer. The raw chicken is 45 degrees F. in the cold holding drawer. The cut tomatoes are 50 degrees F. Note: The cooler and cold holding drawers were turned down. (6 penalty points)
4 occurences.
- Critical: Foods of animal origin that may be served undercooked to order are not asterisked to a written consumer advisory. (6 penalty points)
- Critical: Cutting knives are repaired with tape. The chilii wooden spoon has splinters. (6 penalty points)
2 occurences.
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: In use knives are not stored in a clean area. (6 penalty points)
- The wood in the window and the edges of the cabinet shelves are not smooth, non-absorbent and easily cleanable. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
8/12/2014 | Routine | 62 | Advise & Educate |
- Unable to provide current food handler cards. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Cut tomatoes are being held at 54°F in the make table. Cut lettuce is being held at 45°F in the make table. Raw chicken is being held at 53°F in the cold hold drawers. (6 penalty points)
Corrected on site.
2 occurences.
- Cardboard is being used as shelf liner. The expandable foam to the right of the 3 compartment sink is not smooth or easily cleanable. (1 penalty point)
- The ambient air thermometer in the reach in is inaccurate by more than 3 degrees Fahrenheit . (1 penalty point)
- Critical: The make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the drive through ice bin is dirty. The canopener is unclean to sight and touch. (corrected) (6 penalty points)
2 occurences.
- A handwash sign is not at each handsink used by employees. Restrooms lack hand washing signage. (1 penalty point)
- Employee coats are in contact with single service items in the dry storage area. (1 penalty point)
|
3/28/2013 | Routine | 73 | Advise & Educate |
- Critical: Raw chickenis being held at 50 °F in a reach in cooler. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
|
10/31/2011 | Routine | 88 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
Corrected on site.
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Critical: Raw hamburger is being held at 50 °F in a cold drawer. . (6 penalty points)
Corrected on site.
- Critical: Gyro meat is being stored with a wet towel on top of it. (3 penalty points)
Corrected on site.
- Restrooms lack hand washing signage. (1 penalty point)
|
4/26/2011 | Routine | 77 | Advise & Educate |
- A box with food is stored on the floor at walk in cooler and freezer. (1 penalty point)
Corrected on site.
- The dumpster lid is open. (1 penalty point)
Corrected on site.
|
3/5/2010 | Routine | 98 | Advise & Educate |
- Critical: Raw chicken is stored above other foods. (6 penalty points)
Corrected on site.
|
2/4/2009 | Routine | 94 | Advise & Educate |
- The 3-comp sink is no longer attached to the wall. (1 penalty point)
- The fan covers at walkin are unclean. (1 penalty point)
- There are no single use hand drying provisions at front hand washing station. (1 penalty point)
|
7/14/2008 | Routine | 97 | |
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