Blue Lemon, 11372 S State St, Sandy, UT 84070 - 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)
- In-use knives are stored in an unclean location between pieces of equipment. The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
2 occurences.
- Food is not being covered in the kitchen to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Sliced tomatoes are being held at 45°F in the make table. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Single service items are stored in the splash zone of a hand sink. Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
2 occurences.
- Cardboard is being used as shelf liner. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- 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)
- Exterior surfaces of food containers are dirty. (1 penalty point)
|
4/27/2015 | Routine | 78 | Advise & Educate |
- Food handler cards are not all held together on the premises. (1 penalty point)
- An employee used a bowl to scoop ice. (1 penalty point)
- Trays of uncovered chicken are stacked on one another, exposing the food to potential contamination during Cooling. (1 penalty point)
Corrected on site.
- Meat is being thawed under running water, but it is not submerged. (1 penalty point)
- Critical: A tray of chicken is uncovered while cooling. Trays are stacked, impeding proper cooling. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: Sliced turkey is being held at 122°F in a warmer. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Cardboard is being used as shelf liner. (1 penalty point)
- Critical: A ladle is stored dirty. (6 penalty points)
Corrected on site.
- Critical: Dented cans are not stored separately. (3 penalty points)
Corrected on site.
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
|
12/2/2014 | Routine | 75 | Advise & Educate |
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