- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Critical: Cooked beef is being cooled at room temperature. (6 penalty points)
- Critical: Sanitizer test strips are old and wet. (3 penalty points)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
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1/27/2015 | Routine | 72 | Advise & Educate |
- Food handler's card is not available for viewing. (1 penalty point)
- Two bags of onions are stored on the floor. (1 penalty point)
- Turkey meat is being thawed in room temperature. (1 penalty point)
- Various surfaces are lined with paper. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Lights are out under the cooking hood and walk-in freezer. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler and walk-in freezer are dirty. (1 penalty point)
2 occurences.
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2/6/2014 | Routine | 85 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Flat of raw shelled eggs is stored above ready to eat food. (6 penalty points)
Corrected on site.
- Packages of meat are thawing in sink in standing water. (1 penalty point)
Corrected on site.
- .Non-portable steam table is not spaced from wall for easy cleaning or sealed to wall. (1 penalty point)
- Conduit is on floor. (1 penalty point)
- Small areas of wall are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of floor are dirty. (1 penalty point)
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6/29/2011 | Routine | 88 | Advise & Educate |
- Food Establishment permit is not in view of customers. (1 penalty point)
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: Cartons of raw shelled eggs are stored above packaged yogurt. (6 penalty points)
- Pallet used as shelving is not smooth and non-absorbent. (1 penalty point)
- Non-portable steam table is not spaced from wall for easy cleaning or sealed to wall. (1 penalty point)
- Front cover is missing from stove. (1 penalty point)
- Areas of wall are not repaired to be smooth and non-absorbent. (1 penalty point)
- Areas of ceiling, floor and wall are not clean. (1 penalty point)
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9/29/2010 | Routine | 87 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: A flat of raw shelled eggs is stored on a container of ready to eat lettuce. (6 penalty points)
Corrected on site.
- Box of food is on walk-in freezer floor. (1 penalty point)
- Test paper is not available for measuring sanitizer concentration. (1 penalty point)
- Non-portable steam table is not spaced from wall for easy cleaning or sealed to wall. (1 penalty point)
- Warewash machine is not maintained to sanitize. (1 penalty point)
- Chlorine sanitizer supply is connected to warewash machine whose data plate specifies only high temperature sanitization. (1 penalty point)
- Critical: Kitchenware is not being sanitized . Note: Warewash machine is not achieving at least 160F at plate surface or injecting measurable chlorine into machine/kitchenware surfaces. (6 penalty points)
- Small areas of wall are not repaired to be smooth and easily cleanable. Floor of walk-in appears corroded. (1 penalty point)
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12/23/2009 | Routine | 81 | Advise & Educate |
- There are no food handler cards available. (1 penalty point)
- There is no registered food safety manager available. (1 penalty point)
- Critical: There is no date marking on ready to eat potentially hazardous food. (6 penalty points)
- There are metal shavings on the can opener. (1 penalty point)
- The hot water at the handsink does not reach 100 F within 30 seconds. (1 penalty point)
- The floor in the walk in is not smooth, non-absorbant, and easily cleanable. (1 penalty point)
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3/12/2009 | Routine | 89 | Advise & Educate |
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