Beastro, 2600 E Sunnyside Ave, Salt Lake City, UT 84108 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food in the storage room is not covered to prevent contamination. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
3 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- window left open and un screaned (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
- Critical: Chemicals are stored above food. (6 penalty points)
|
8/19/2015 | Routine | 65 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
2 occurences.
- Floor sinks are dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
12/30/2014 | Routine | 90 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: pizza sauce is being held at 53 °F in the make table. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- condenser unit on front counter has a dirty vent and filter. (1 penalty point)
- There is a gap at the bottom of the exterior door leading to the kitchen. (1 penalty point)
- corner flashing to walk in cooler is damaged and a portion is missing. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty above food preparation area. (1 penalty point)
|
6/24/2014 | Routine | 79 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The can opener is unclean to sight and touch. (6 penalty points)
- Various walls are damaged near freezer door. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
|
9/9/2013 | Routine | 79 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- The ceiling is dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
Corrected on site.
|
11/16/2012 | Routine | 68 | Advise & Educate |
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