- Clean kitchenware is nested wet. (1 penalty point)
- Clean kitchenware is not all stored covered/inverterted. (1 penalty point)
- Exterior of pizza oven is not free of crevices/ledges and is not smooth. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Ceiling above server station where clean plates and utensils are stored, is not smooth and easily cleanable. (1 penalty point)
- Less than 20 foot candles of light are measured behind bar in warewash area. (1 penalty point)
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10/19/2015 | Routine | 94 | Advise & Educate |
- Critical: Covered employee beverage is stored above exposed food at cold table/prep table. (3 penalty points)
Corrected on site.
- One of the cooks lacks adequate hair restraint. (1 penalty point)
- Exterior surfaces of pizza oven are not free of ledges/crevices, smooth and easily cleanable. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Critical: Can opener blade is not clean. (6 penalty points)
- Critical: Bucket of water and towel are stored in hand sink in server station area. (3 penalty points)
- Drain line from running water dipper well drains to floor near floor drain. (1 penalty point)
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4/1/2015 | Routine | 84 | Advise & Educate |
- Boxes of food are on floor of walk-in freezer (1 penalty point)
- Clean food containers are not all stored covered/inverted. (1 penalty point)
- Exterior surfaces of pizza are notall smooth and free of crevices. Underside of service counter in bar area is not all smooth and non-absorbent. (1 penalty point)
2 occurences.
- Metal splash guard drainboards at warewash machine are not sealed to adjacent immovable surfaces. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Critical: Hot water sanitization warewash machine is not achieving minimum of 160 F water temperature at plate surface and machine thermometer shows less than 180 F at machine manifold. (3 penalty points)
- Critical: Can opener blade is not clean. (6 penalty points)
- Ceiling above central server station is not finished to be smooth and non-absorbent. (1 penalty point)
- Less than 20 foot candles of light are measured behind bar. (1 penalty point)
- Areas of wall are not repaired to be smooth and non-absorbent. (1 penalty point)
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11/5/2014 | Routine | 83 | Advise & Educate |
- Critical: Employee dons new gloves without hand wash. (6 penalty points)
- Critical: Uncovered and covered employee beverages are on table above and next to exposed, clean utensils.L (3 penalty points)
Corrected on site.
- Critical: Cooked and cooled carrots and capers from a can measure 45 tp 53F, respectively, at cold table. (6 penalty points)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Thermometer of dish machine reads 148F during final rinse and maximum registering thermometer measures 161 F following final rinse, suggesting inaccurate rinse thermometer of dish machine.. (1 penalty point)
- Exterior surfaces of pizza oven are notsmooth and free of crevices. (1 penalty point)
- Critical: One of three hand sinks removed from center of cook line area has not been replaced. (6 penalty points)
- Ceiling above center server station with clean kitchen ware, cutting board and knife below, is not smooth and non-absorbent. (1 penalty point)
- Less than 20 foot candles of light are measured in areas behind bar. (1 penalty point)
- Corner of wall at swinging door is chipped. (1 penalty point)
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4/1/2014 | Routine | 72 | Advise & Educate |
- Food scoop handle is touching pasta in cold drawer. (1 penalty point)
- Exterior surfaces of pizza oven are not all smooth and free of crevices. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Running water dipper well drains to floorin area of floor drain. (1 penalty point)
- Critical: One of 3 hand sinks has been removed from the cook line (6 penalty points)
- Ceiling is not smooth above central server station. (1 penalty point)
- Less than 20 fot candles of light are measured in warewash area behind bar. (1 penalty point)
- Areas of wall are chipped and not maintained to be smooth and easily cleanable. (1 penalty point)
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12/3/2013 | Routine | 87 | Advise & Educate |
- Critical: Food handler toches head and face with gloved hands, returns to handling clean equipment without removing gloves, washing hands and donning new gloves. (6 penalty points)
- Clean kitchenware is nested wet.l (1 penalty point)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Exterior surfaces of pizza oven are not all smooth. (1 penalty point)
- An irreversible registering temperature indicator is not provided for measuring sanitizing temperature of hot water sanitizing warewash machine. (1 penalty point)
- Critical: The hot water sanitization warewash machine is not achieving sanitization temperature of 180 F at the machine manifold. (3 penalty points)
- Ceiling above central server station / service area is not smooth and non-absorbent. (1 penalty point)
- Less than 20 foot candles of light are measured behind bar. (1 penalty point)
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7/31/2013 | Routine | 85 | Advise & Educate |
- Critical: Uncovered employee beverage is on prep table. (3 penalty points)
Corrected on site.
- Critical: Container of raw shelled eggs is stored above pasteurized egg products. (6 penalty points)
Corrected on site.
- Food scoop handle is in contact with cut tomatoes in walk-in. (1 penalty point)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
Corrected on site.
- Exterior surface of pizza oven are is not free of crevices and rough surfaces. (1 penalty point)
- 3 compartment sink is not sealed to adjacent wall. (1 penalty point)
- Various cutting boards are scored. (1 penalty point)
- Critical: Employee rinses/soaks towel in handsink. (3 penalty points)
Corrected on site.
- The space below service cabinet floor and floor of building surrounding floor sink is not easily cleanable. Ceiling above service counters is not smooth and easily dleanable. (1 penalty point)
- Less than 20 foot candles of light are measured verage prep area behind bar. (1 penalty point)
- No smoking sign is not at each entrance. (1 penalty point)
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3/29/2013 | Routine | 80 | Advise & Educate |
- Critical: .Cut tomatoes and pepperoni measure 47F at top of cold table. (6 penalty points)
- Pizza oven has cracks, crevices and rough surfaces. (1 penalty point)
- .Cutting boards are scored. (1 penalty point)
- Ceiling above server stations is not smooth and easily cleanable. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain line is not elevated above floor to facilitate cleaning. (1 penalty point)
- Corner of wall is chipped. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
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11/28/2012 | Routine | 87 | |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Clean kitchenware is not al stored covered/inverted. (1 penalty point)
- Surfaces of pizza oven are not all smooth and free of crevices. (1 penalty point)
- An irreversible temperature measuring indicator is not provided for measuring the final sanitizing rinse water temperature of the warewash machine.. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: Kitchenware is not sanitized after cleaning by High temperature sanitization warewash machine which does not heat water to a minimum of180 F during final rinse. (6 penalty points)
- Ceiling above server stations where clean utensils/kitchenware is stored and beverages are dispensed is not smooth and easily cleanable. (1 penalty point)
- Handsoap is not at one of prep area hand sinks. (3 penalty points)
Corrected on site.
- Less than 20 foot candles of light are measured behind bar in warewash area and where ice is scooped. (1 penalty point)
|
7/31/2012 | Routine | 84 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Uncovered employee beverage is in bar service area. (3 penalty points)
Corrected on site.
- Critical: Pepperoni and Mozzarella cheese measure 49 F at cold table. (6 penalty points)
- Interior surfaces of pizza oven above pizza are not smooth and easily cleanable. (1 penalty point)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Various non-metallic, exterior surfaces of pizza oven are not smooth and easily cleanable. (1 penalty point)
- Critical: Cold table does not hold pepperoni and mozzarella cheese at 41F or less. (3 penalty points)
- Cutting boards are scored. (1 penalty point)
- Thermometer of warewash machine measures 140F rinse water temperature when 162 F is measured at plate surface by inspector's thermometer, indicating rinse water thermometer of warew ash machine is not calibrated. (1 penalty point)
- Critical: Access to handsink is obstructed and ice is dumped into handsink. (3 penalty points)
Corrected on site.
- Rough acoustic ceiling above pitchers of water and uncovered clean plates in server station areas is not smooth and easily cleanable. (1 penalty point)
- Hand drying provision is not at hand sink at server station. (3 penalty points)
Corrected on site.
- Less than 20 foot candles of light are measured in glass ware storage areas and areas behind bar where glass ware is washed, etc. (1 penalty point)
- No smoking sign is not at each entrance. (1 penalty point)
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3/30/2012 | Routine | 73 | Advise & Educate |
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