Restaurant name: BLUE NILE ETHIOPIAN CUISINE
Address: 765 S State St, Salt Lake City, UT 84111
Phone: (801) 647-6840
Restaurant type: Restaurants: non-plated
Risk level: Risk Level 2
Total inspections: 5
Last inspection: 12/11/2015
Kitchen helper is missing a food handler card. (1 penalty point)
Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
Food containers are not labeled with the common name of the food. (1 penalty point)
Critical: Sanitizer concentration in the 3-compartment sink is too low below 100 ppm. (6 penalty points) Corrected on site.
Various floor surfaces are damaged. (1 penalty point)
The ceiling is dirty in various areas. (1 penalty point)
12/11/2015
Routine
84
Advise & Educate
Not all food employees have a current food handler card. (1 penalty point)
Critical: Ice is being stored in plastic shopping bag. (6 penalty points)
Critical: There is no sanitizer test kit available. (3 penalty points)
Critical: Sanitizer concentration in3- compartment sink is too low below 100 ppm. (6 penalty points) Corrected on site.
Critical: Mop sink faucet does not have a back flow prevention device. (6 penalty points)
Women's restroom garbage is missing a cover. (1 penalty point)
Critical: Butane fuel is stored with clean cooking equipment. (3 penalty points) Corrected on site.
10/7/2014
Routine
74
Advise & Educate
The certified manager is not registered with SLVHD. (1 penalty point)
A container of food is being stored on the floor. (1 penalty point)
Various surfaces are lined with foil. (1 penalty point)
Ceiling air vents are dusty. (1 penalty point)
7/2/2013
Routine
96
Advise & Educate
Not all food employees have a current food handler card. (1 penalty point)
7/9/2012
Followup
99
Permit re-instated
Not all food employees have a current food handler card. (1 penalty point)
Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Critical: The person in charge is not ensuring that persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas. (3 penalty points)
Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
Critical: Various items are being held between 46-51°F in the traulsen reach in cooler. Raw beef is being held at 49°F in the micargi reach in cooler. (6 penalty points) 2 occurences.
Critical: Cooked cabbage is being held at 96 °F in the pot on the table. (6 penalty points)
Critical: Food is being stored in non-food grade containers. (6 penalty points)
Critical: The reach-in is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
Sponges are used to wash dishes. (1 penalty point)
The toilet room doors are not self-closing. (1 penalty point)
Nonfunctional equipment is stored in the kitchen. (1 penalty point)
Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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