- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- 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)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The faucet is leaking on the dish rinsing sink. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
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9/1/2015 | Routine | 82 | Advise & Educate |
- A container of food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: 1) Tuna Salad was holding at 51 degrees F. Product was discarded. 2) Diced ham was held at 52 degrees F. in a container stacked above the chill line in small make table near a stove. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Cooled meat loaf in the walk-in cooler is not date marked. (3 penalty points)
- One cold holding unit did not have an ambient air thermometer. (1 penalty point)
- Critical: No sanitizer paper test kit is available that is compatible with the sanitizer used in the ware washing machine. These indicator papers must be white ones that turn shades of lavendar and purple. (3 penalty points)
- . A light under the ventilation hood is not working. (1 penalty point)
- Critical: Knife was returned to the magnetic storage strip still dirty. (6 penalty points)
- . 1) Base of mixer stand is dirty. 2) Handle of walk-in cooler is dirty. (1 penalty point)
- A dumpster lid is left open. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. note: paper towels were re-stocked during the inspection. (3 penalty points)
Corrected on site.
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
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1/30/2015 | Routine | 73 | Advise & Educate |
- Some foodhandler cards are expired. (1 penalty point)
- 1) A box of lemons is on the floor of the walk-in cooler. 2) A carton of ice cream is on the floor of the walk-in freezer. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Cream pie is held at 60 degrees F. in the refrigerated pie case. (6 penalty points)
- A raw wood post at the beverage station is not sealed so as to be smooth and cleanable. (1 penalty point)
- Some refrigerated prep table units lack ambient air thermometers. (1 penalty point)
2 occurences.
- A spatula handle is wrapped with unsanitary tape. Note: the operator discarded the spatula. (1 penalty point)
Corrected on site.
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
- 1) The insdie bottom of the large Turbo unit is dirty. 2) The insdie bottome of the west cold table is dirty. (1 penalty point)
Corrected on site.
2 occurences.
- Dumpster lid is propped open. (1 penalty point)
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6/18/2014 | Routine | 81 | Advise & Educate |
- Critical: Only menu itms that may be individually ordered raw or undercooked such as steaks, eggs, etc. are to be marked with an asterisk [ * ] on the menu. Remove the asterisks from menu items that are throughly cooked. (6 penalty points)
- Gaskets on the walk-in cooler door are dirty. (1 penalty point)
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8/29/2013 | Followup | 93 | |
- The certified manager is not registered with SLVHD. The $15 fee has not been paid. (1 penalty point)
- Critical: The owners and managers are not ensuring that employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. The person in charge is not ensuring that employees are properly trained in food safety as it relates to their assigned duties. Note: This is a follow-up inspection and a $100.00 fee will be billed to the establishment. An additional follow-up inspection will be conducted on Thursday, August 29, 2013. (3 penalty points)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- The won ton skins are not covered in the walk-in freezer. (1 penalty point)
- Critical: Potentially hazardous food, cooked ribs, is being cooled in tightly wrapped foil on speed racks at room temperature. (3 penalty points)
- Critical: 1) The cream pie in the glass dessert display case is held at 47 degrees F. 2) In the east cold make table, the cut lettuce is held at 48 degrees F. , The egg wash for french toast is held at 48 degrees F., the cooked potatoes are held at 49 degrees F., 3) The cooked ribs on the speed racks are held at 126 degrees F. (6 penalty points)
3 occurences.
- Critical: Only menu items that may be individually ordered raw or undercooked such as steaks, eggs, etc. are to be marked with an asterisk [ * ] on the menu. (6 penalty points)
- Food equipment, pans, are not being air dried before being nested together. (1 penalty point)
- Critical: 1) The east cold make table is not capable of holding potentially hazardous food at a safe and accurate temperature. 2) The dessert display case is capable of holding temperature controlled for safety type food at a safe cold-holding temperature. (3 penalty points)
2 occurences.
- 1) The counter is not sealed to the coffee service table, or properly spaced apart. 2) A hanksink is not properly sealed to the wall. (1 penalty point)
2 occurences.
- A light bulb in a walk-in is not working. (1 penalty point)
- Critical: 1) The ice machine has mold or algae on the ice guard panel and the exterior has food debris. 2) Utensils, knives, are put away dirty. 3) The Magnetic Knife Holder is not clean. (6 penalty points)
3 occurences.
- 1) The bread rack is not clean. 2) The fan guards in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- The hot water faucet leaks at a kitchen handsink. (1 penalty point)
- The dumpster area is not maintained clean. The area is littered with several unnecessary articles. (1 penalty point)
- The floor under the walk-in shelving is not clean. (1 penalty point)
- Personal items are stored next to clean utensil holders in the ware wash area. (1 penalty point)
Corrected on site.
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8/27/2013 | Followup | 57 | Advise & Educate |
- Critical: Owners and management have failed to ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. The person in charge is not ensuring that employees are properly trained in food safety as it relates to their assigned duties. NOTE: A follow-up inspection will be conducted on or about August 27, 2013. A fee of $100.00 will be charged for that inspection. (3 penalty points)
- Critical: Bare fingertips are used to make bags of ice that will directly contact food. (6 penalty points)
- A food container said to contain dressing is not labeled with the name of contents. (1 penalty point)
- 1) The bottom of the coleslaw dressing container is on top of the shredded carrots. 2) Boxes of food are on the walk-in freezer floor. (1 penalty point)
2 occurences.
- Critical: 1) Melon in the west cold make table is holding at 57 degrees F. Cooked potatoes in the east cold make table are holding at 53 degrees F. 2) Corned beef in the east cold table is holding art 48 degrees F. (6 penalty points)
2 occurences.
- Critical: The menu lacks asterisks to denote animal foods that may be served raw or undercooked as per individual order. Instead, this menu has an asterisk [ * ] by every animal protein food item. Only items that may be ordered under cooked such as steaks, eggs, etc. are to be marked with an asterisk. (6 penalty points)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: Knives are put away dirty without being cleaned in between uses. (6 penalty points)
- Critical: Hot water at a kitchen handsink is only 85 degrees F., instead of the minimum 100 degrees F. (3 penalty points)
- The backdoor area is littered with cardboard boxes and is not maintained clean. (1 penalty point)
- Floors are dirty in prep area (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
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8/23/2013 | Routine | 57 | Advise & Educate |
- Gaskets are torn and not repaired on the door of the dessert display refrigerator. A glass side panel is missing on a dessert display refrigerator. (1 penalty point)
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2/8/2013 | Followup | 99 | Advise & Educate |
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: 1) Egg wash is held at 52 degrees F. in a reach-in refrigerator. 2) The half-and-half is 60 dgrees in the cold make table. 3) The cream pies are cheld at 46 degrees F. in in dessert display case. (6 penalty points)
3 occurences.
- Gaskets are damaged on dessert refrigerator unit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Salt and pepper containers are not clean. (1 penalty point)
- The faucet is leaking at the dump sink. (1 penalty point)
- Dumpster lids are damaged. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
2 occurences.
- Critical: There are several dented cans that are not segregated out. (3 penalty points)
- 1) The fan guards in the walk-in are dirty. 2) Wall is dirty by the salad prep table. (1 penalty point)
2 occurences.
- Critical: Two container of sanitizer solution for wiping cloth storage are not labeled. (6 penalty points)
2 occurences.
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2/1/2013 | Routine | 76 | Advise & Educate |
- Critical: Processed lasagna is stored next to package of raw ground beef inside walk-in cooler. (6 penalty points)
Corrected on site.
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Critical: Container with sanitizing solution is not properly labeled. (6 penalty points)
Corrected on site.
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3/12/2012 | Followup | 82 | Advise & Educate |
- Food containers in the True freezer are not covered. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the waitress ice machine is dirty. (6 penalty points)
- Areas of the floor are missing grout. (1 penalty point)
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11/17/2011 | Followup | 90 | Advise & Educate |
Restaurant representatives - add corrected or new information about Black Bear Diner, 1966 E 9400 S, Sandy, UT 84093 »