- Critical: Employees personal beverages are not separated from food preparation areas. Employee personal food is being stored on top of the coffee maker. (3 penalty points)
Corrected on site.
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: The cut tomatoes are measuring 47 degrees. The raw fish on ice on the line ismeasuring 47 degrees. The chili releno _ • in the walk-in is measuring 74 degrees. (6 penalty points)
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)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: The handwashing sink was used to fill a cup of water. (3 penalty points)
Corrected on site.
- The light bulb inside the refrigerator is not shielded or shatterproof. (1 penalty point)
- Soap and paper towels are being stored at the handwashing sink. (1 penalty point)
- An employee coat is being stored next to food. (1 penalty point)
Corrected on site.
|
1/13/2015 | Routine | 74 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Food in the walk-in is not covered to prevent contamination. Raw turkey is being thawed ontop of raw beef in the walk-in (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Chicken cooking in the dry storage is measuring 90 F. (6 penalty points)
Corrected on site.
- Critical: The cooked beans on the steam table are measuring 98 F. (6 penalty points)
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)
- Critical: Chips. Food is being stored in non-food grade containers. (6 penalty points)
- Dishes are not stored inverted. (1 penalty point)
- The can opener is in disrepair. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- The thermometer is not calibrated. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Reach-in cooler handles and gaskets are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: A wet wiping cloth is stored on the handwashing sink. (3 penalty points)
Corrected on site.
- There is insufficient light intensity in the dry storage room. (1 penalty point)
- Employee cloths are being stored on top of coke drink boxes. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- Various coving is in disrepair. (1 penalty point)
|
1/14/2014 | Routine | 58 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Fresh cut salsa is measuring 45 F in the make-top. (6 penalty points)
2 occurences.
- Critical: Cooked salsa on the counter is measuring 120 F. (6 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)
2 occurences.
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Reach-in cooler handles and gaskets are dirty. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Various floor surfaces are damaged. Various ceiling surfaces are damaged. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
|
10/23/2012 | Routine | 71 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Employees are handling ready to eat foods with bare hands. Limes- (6 penalty points)
- An employee scooped ice with a cup. Did not use the ice scoop. (1 penalty point)
- Potentially hazardous food is thawing in standing water. (1 penalty point)
Corrected on site.
- Critical: The house dressing is measuring 74F on the counter-top. Note: The PIC discarded. Tamales and Salsa in the walk-in are measuring 44 F. Note: Ambient air temperature is 40.1 F. (6 penalty points)
Corrected on site.
2 occurences.
- 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)
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Various shelves are rusty. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
2 occurences.
- The lid of the ice machine is unclean. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
|
10/4/2011 | Routine | 59 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- Critical: A food employee rinsed hands but did not use soap during a hand wash. (6 penalty points)
- Critical: The dish washer is sucking on a lollipop while washing dishes. (6 penalty points)
Corrected on site.
- Critical: In the walk-in raw chicken is stored next to jalapenos. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (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. (6 penalty points)
- Critical: The menu is lacking a consumer advisory and the asterisk. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- The prep table is not sealed to the adjacent wall. (1 penalty point)
- Various Shelves are rusty/dirty that are holding clean dishes.T he ice scoop is stored on a dirty surface. (3 penalty points)
2 occurences.
- Critical: There is no hand sink in the ware wash area. (6 penalty points)
- The light bulbs in dry storage is not shielded. A light is not shielded above the flat top/grill. (1 penalty point)
2 occurences.
- There is soap and paper towels at the 3- comp Sink. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- The brick wall in the back room is no longer smooth, non-absorbent and easily cleanable. (1 penalty point)
- The coving behind the flat top grill is in disrepair. (1 penalty point)
- An I-pod is stored on top of tortillas. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
1/28/2011 | Routine | 40 | Advise & Educate |
- Critical: An employee beverage and cheetos are stored on the food prep counter. (6 penalty points)
Corrected on site.
- Critical: Not all potentially hazardous ready to eat foods held longer than 24-hours are date-marked. (6 penalty points)
- The can opener is dirty. (3 penalty points)
Corrected on site.
- A first aid kit, including a bottle of alcohol and peroxide, is stored above the tortillas. (1 penalty point)
- Critical: Not all chemical bottles are labled. (6 penalty points)
Corrected on site.
|
5/6/2010 | Routine | 78 | Advise & Educate |
- Critical: An employee was drinking from an open beverage then returned to work without, first washing hands. (6 penalty points)
- Critical: An employee beverage is stored on food preparation counter. (6 penalty points)
Corrected on site.
- Critical: Chips are stored on top of the garbage can. (6 penalty points)
Corrected on site.
- Critical: Raw chicken is stored next to Hershey's syrup and whip cream. (3 penalty points)
Corrected on site.
- A scoop with no handle is stored in the beans. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous ready to eat foods held longer than 24-hours are not date-marked. (6 penalty points)
- Critical: The dish machine is not sanitizing. Note: The repair man was called, the dish machine is now sanitizing. (6 penalty points)
Corrected on site.
- The floor in the back room is not smooth, non-absorbent and easily cleanable. (1 penalty point)
- Paint is stored above tortillas in the back room. (3 penalty points)
Corrected on site.
|
2/19/2010 | Routine | 62 | Advise & Educate |
| No violation noted during this evaluation. | 1/8/2010 | Critical Item | 100 | Advise & Educate |
- Critical: Employee washed hands without soap. (6 penalty points)
- Critical: An employee beverage without a lid is being stored on the prepartaion table. (6 penalty points)
- The shrimp are thawing is stagent water. (1 penalty point)
- Critical: The walkin ambient air is holding 46 F, the beans and cherries are measuring 45 F. (6 penalty points)
- Salsa is being stoted in a 5 gallon bucket that is not food grade. (1 penalty point)
- The lid to the ice machine is dirty. (1 penalty point)
- There are no paper towels at the hand sink. (3 penalty points)
Corrected on site.
- The wall on the line is in disrepair. (1 penalty point)
|
9/2/2009 | Routine | 75 | Advise & Educate |
- Unable to few the in house letter for food handlers class. (1 penalty point)
- The food (soda boxes) need to be stored to protect from dust, splash, and contamination. (1 penalty point)
- The vegetable oil is being stored on the ground. Note: Person in charge delivery was made in the morning. (1 penalty point)
- Critical: The shredded beef in walkin is measuring at 50. due to improper colling methods. Note: Person in charge discarded the beef. (6 penalty points)
Corrected on site.
- The seal on the ice machine lid is in disrepair. (1 penalty point)
- Critical: The shelf by the kitchen line is rusty. (6 penalty points)
- Critical: The can opener is dirty. (6 penalty points)
- The lifght bulbs in both dry storage areas need to be shatter proof or shielded. (1 penalty point)
- The wall on the line is in disrepair. (1 penalty point)
- Various areas of the floor, wall, and ceiling are in disrepair. (1 penalty point)
|
3/3/2009 | Routine | 75 | |
Restaurant representatives - add corrected or new information about Blue Iguana Restaurant, 165 S West Temple St, Salt Lake City, UT 84101 »