Antojitos Mexicanos El Cabrito, 3952 W 3500 S, West Valley City, UT 84119 - inspection findings and violations

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Business Info

Restaurant name: Antojitos Mexicanos El Cabrito
Address: 3952 W 3500 S, West Valley City, UT 84119
Phone: (801) 259-3110
Restaurant type: Restaurants: non-plated
Risk level: Risk Level 1
Total inspections: 5
Last inspection: 9/26/2014
Score
85
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Inspection findings

Inspection date

Type

Score

Action taken
  • Critical: Raw eggs are being stored above ready to eat food. (6 penalty points)
    Corrected on site.
  • Food is being stored on the floor. (1 penalty point)
  • Containers are being reused for other purposes. (1 penalty point)
  • The freezer is not durable commercial equipment. (1 penalty point)
  • Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
  • Critical: There is no hot water at the handwashing sink. (3 penalty points)
    Corrected on site.
 9/26/2014Routine85Advise & Educate
No violation noted during this evaluation. 10/31/2013Critical Item100Permit re-instated
  • The health department permit is not posted in public view. (1 penalty point)
  • Not all food employees have a current food handler card. (1 penalty point)
  • Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
  • Single service items are used for long term storage of food. (1 penalty point)
  • Critical: Corn is covered by garbage can. (6 penalty points)
  • Food is stored in the beverage cooler. The white refrigerator is not commercial grade. (1 penalty point)
    2 occurences.
  • Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
  • Critical: The interior of the ice machine is unclean. (6 penalty points)
  • Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
  • Critical: A container of sanitizer is not labeled. (6 penalty points)
 10/28/2013Routine70Advise & Educate
  • The establishment has set-up an extension food booth in the front lobby. (1 penalty point)
  • Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. (3 penalty points)
  • Critical: Cut melon is being held at 54°F on ice. (6 penalty points)
  • Critical: There is no hand sink convenient and accessible to the food preparation area. (6 penalty points)
  • Critical: There is no handwashing station set-up. (100 penalty points)
 10/28/2013Critical Item0Permit Suspension
  • Multiple in use serving utensils are being stored in stagnent water. The water was 60 degrees F. (1 penalty point)
    Corrected on site.
  • a wet towel is being stored on top of a prep table. (1 penalty point)
    Corrected on site.
  • Food container (punch) is being stored on the floor. (1 penalty point)
    Corrected on site.
  • Critical: The sanitizer concentration is too low. (6 penalty points)
    Corrected on site.
 11/8/2010Routine91Advise & Educate

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