- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. (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: There is no measurable sanitizer in the final rinse of the dish machine (PIC changed out empty sanitizer container for new one). (6 penalty points)
Corrected on site.
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10/27/2015 | Routine | 88 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no handwashing sink by the sandwich area. (6 penalty points)
- Critical: Mop sink does not have a breaker valve. (6 penalty points)
- Critical: Hand washing sink is blocked with beer cans. (3 penalty points)
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2/6/2014 | Routine | 76 | Advise & Educate |
- Cutting boards are scored (1 penalty point)
2 occurences.
- Critical: Beverage container is stored in handsink. (3 penalty points)
Corrected on site.
- Wood block is used to support drain line below 3 compartment sink. (1 penalty point)
- Exposed structure ceiling above beverage service/prep/warewash area is not smooth and easily cleanable.i (1 penalty point)
- Hand drying provision is not at hand sink in beverage prep area. (3 penalty points)
- Less than 20 foot candles of light are measured in warewash areaand area behind bar. Less than 50 foot candles of light are measured at food prep surfaces. (1 penalty point)
- Drain line supply line and conduit are on floor. (1 penalty point)
- Areas of floor are not smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and exposed structure ceiling are not clean. (1 penalty point)
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8/4/2011 | Routine | 87 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: Food handler does not wash hands before donning gloves. (6 penalty points)
- Critical: Food handler is handling ready to eat food with bare hand contact. (6 penalty points)
- Critical: Wrapped, ready to eat deli style meats out of original packges and held here for more than 24 hours are not marked with date of removal from original package. (6 penalty points)
- Cutting boards are scored. (2 penalty points)
2 occurences.
- Drain lines are not sloped to drain. (1 penalty point)
- Exposed structure ceiling above warewash area and service area is not easily cleanable. Floor joints in prep and warewash areas are not easily cleanable. (1 penalty point)
- Hand drying towels are not at handsink. (3 penalty points)
- Less than 20 foot candles of light are measured in warewash area and less than 50 foot candles of light are measured at food prep surfaces. (1 penalty point)
- Drain lines are on floor. (1 penalty point)
- Areas of wall in men's toilet room are not maintained to be smooth. (1 penalty point)
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10/26/2010 | Routine | 71 | Advise & Educate |
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Food handler is wearing a wristlet. (1 penalty point)
- Critical: Employee beverage is stored above food. (6 penalty points)
- Critical: Employee is handling ready to eat food with bare hand contact. (6 penalty points)
- Critical: Ready to eat meat out of original packaging and held here for more than 24 hours is not marked with date of prep. (6 penalty points)
- Cutting board is scored. (1 penalty point)
- Exposed structure ceiling above drink prep and warewash area is not smooth and easily cleanable. joint in concrete floor of prep area is not smooth. Wood blocks on floor are not smooth and non-absorbent. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash area. Less than 50 foot candles of light are measured at cold prep table. (1 penalty point)
- Employee's personal clothing and backpack are stored in contact with single service items. (1 penalty point)
- Drain line and conduit are on floor. (1 penalty point)
- Ceiling is dusty above drink prep area. (1 penalty point)
- Coving is not at all floor-wall junctures. (1 penalty point)
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1/13/2010 | Routine | 73 | Advise & Educate |
- Certified manager is not registered with SLVHD. (1 penalty point)
- Compressor cover is missing from cold table. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Joint in concrete floor is not easily cleanable. (1 penalty point)
- Less than 20 foot candles of ligh are measured in warewash area behind bar. (1 penalty point)
- Drain line / supply line is on floor. (1 penalty point)
- Floor sink is dirty. (1 penalty point)
- Wall floor junctures are not all coved. (1 penalty point)
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4/15/2009 | Routine | 92 | Advise & Educate |
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