- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Cook is wearing Bracelet/bracelets. (1 penalty point)
- An In-use knife is stored in an unclean space between equipment. (1 penalty point)
- Bag of ice is on floor of walk-in freezer. (1 penalty point)
- Non-portable equipment ( glass door reach-in, one of black coolers) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Critical: Underside of lid above ice at ice machine and interior surfaces of ice bin at ice machine are not clean. (6 penalty points)
- Critical: Hand sink does not attain minimum of 100 F water temperature within 30 seconds of actuating flow of water. (3 penalty points)
Corrected on site.
- Critical: Rinse nozzle can hang below flood rim of sink and lacks approved backflow protection. (6 penalty points)
- Lids are not closed on dumpster outdoors. (1 penalty point)
- Doors to the outside are not tight fitting. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash area and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of wall and ceiling are chipped/broken. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
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2/3/2015 | Routine | 75 | Advise & Educate |
- Unable to show a certified manager is registered with SLCoHD. (1 penalty point)
- Critical: Food handler is handling ready to eat food with bare hand contact. (6 penalty points)
Corrected on site.
- Wet wiping hanging above ice in ice bin is not stored in sanitizer solution. (1 penalty point)
- Bag of ice is stored on floor and other containers of food are not all stored at least 6 inches above floor. (1 penalty point)
- Critical: Wet towel stored above ice in ice bin may result in contamination of the ice stored in ice bin. (6 penalty points)
- Wooden shelving is not smooth and non-absorbent. (1 penalty point)
- Beverage tubing and non-integral cold plate are in contact with ice in ice bins. (1 penalty point)
2 occurences.
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Front cover is missing from ice machine and ice machine lid liner is cracked. (1 penalty point)
- Critical: Wet wiping cloth hanging above ice in ice bin, does not contain measurable sanitizer concentration. (6 penalty points)
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
- Rinse nozzle connected to potable water supply lacks approved backflow protection can fall below flood rim of sink. (1 penalty point)
- Critical: Hand sanitizer is dispensed at a location remote from ahand sink. (3 penalty points)
- Less than 20 foot candles of light are measured in warewash areas and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Supply lines / conduit run along floor. (1 penalty point)
- Areas of wall are not maintained to be smooth and non-absorbent. (1 penalty point)
- Areas of wall, floor and ceiling are not clean. (1 penalty point)
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3/11/2014 | Routine | 61 | Advise & Educate |
- Unable to show a certified manager is registered with Salt Lake Co Health Dept. (1 penalty point)
- Critical: Cook is handling ready to eat food with bare hand contact. (6 penalty points)
- Bags of ice are on floor and boxes of food are not stored at least 6 inches above floor in walk-in freezer. (1 penalty point)
- Beverage tubing and non-integral cold plate are in contact with culinary ice in ice bins. (1 penalty point)
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (cooler on wood blocks, glass door display reach-in) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- Critical: Rinse nozzle that falls below flood rim of sink lacks approved backflow protection. (6 penalty points)
- Lids are not closed on dumpster outdoors.l (1 penalty point)
- Underside of service counter in beverage prep area is not all smooth and easily cleanable. (1 penalty point)
- Entry doors to the outside are not tight fitting where missing wheather stripping (1 penalty point)
- Less than 20 foodt candles of light are measured behind bar and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of floor and wall are not clean. (1 penalty point)
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6/11/2013 | Routine | 71 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: Uncovered employee beverage is on prep table (3 penalty points)
Corrected on site.
- Containers of food are not all stored at least 6 inches above floor in walk-ins. (1 penalty point)
- Critical: Mashed potatos and gravy measure 117F to 124F while holding at steam table. (6 penalty points)
- Critical: Wooden table top/cutting board is not smooth and non-absorbent. (6 penalty points)
- Beverage tubing and non-integral cold plate are in contact with ice in ice bins. (1 penalty point)
2 occurences.
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- Non-food contact surfaces of various equipment are not clean. (1 penalty point)
- Critical: Rinse nozzle attached to water supply at 3 compartment sink can fall below flood rim of sink and lacks approved backflow protection/valve. (6 penalty points)
- Areas of short bar wall facing prep area are not all smooth and easily cleanable. Underside of bar service counter is not all smooth and easily cleanable. (1 penalty point)
2 occurences.
- Less than 20 foot candles of light are measured in warewash area and service area behind bar. Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain line is on floor. (1 penalty point)
- Areas of floor and wall are not clean. (1 penalty point)
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8/28/2012 | Routine | 64 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Utensils are not stored to protect food contact surfaces from finger tip contamination. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The light bulb inside the walk-in cooler is not shielded or shatterproof. (1 penalty point)
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11/18/2011 | Routine | 92 | Advise & Educate |
- Foodservice manager training and registration with Salt Lake Valley Health Department can not be documented. (1 penalty point)
- Hair control is ot adequate on the cook. (1 penalty point)
- stryofoam carryout containers are not eleveated 6 inches off the floor. (1 penalty point)
- Cooking spoon and utensils are present in vertical storage, so that hands would contact and contaminate "bowls" of spoons, and othere food contact areas. (1 penalty point)
- Sanitizer test paper kit can not be located. (1 penalty point)
- Shelf rack in walk-in is dilrty. (1 penalty point)
- Flourescent light bulb in lamp above sandwich cold table is neither shielded, nor is it shatterproof. (1 penalty point)
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4/28/2009 | Routine | 93 | Advise & Educate |
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