- Critical: Pico is being held at 45°F in the walk in cooler. (6 penalty points)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
Corrected on site.
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
Corrected on site.
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1/19/2016 | Followup | 82 | Advise & Educate |
- Temporary food handler certificates are expired and food employees lack a current food handler permit. (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)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Corrected on site.
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: An employee drink is stored in the ice bin. (6 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: A box of raw chicken was stored on the mop sink. (6 penalty points)
Corrected on site.
- Critical: Pico Salsa is being held at 46°F in the walk in cooler. Cooked carrots are being held at 46°F in a reach in cooler. (6 penalty points)
2 occurences.
- 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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- Utensils are not stored to protect lip surfaces. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- A beverage style cooler is used to store potentially hazardous foods. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- There are gaps in the hood filters. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
2 occurences.
- A cutting board is scored. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. Reach-in cooler gaskets are dirty. A portion of the fire suppression lines above the cook line are dirty. (1 penalty point)
3 occurences.
- There is a gap at the bottom of the exterior door. The roof access door is open. (1 penalty point)
2 occurences.
- Critical: There is no toilet tissue available in the men's restroom. (3 penalty points)
Corrected on site.
- Areas of the floor are missing grout. Various walls are damaged (frp). Various ceiling surfaces are damaged, above the cookline. (1 penalty point)
3 occurences.
- The floor is dirty in the walk-in cooler. (1 penalty point)
- Critical: Chemicals are stored above food. (6 penalty points)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
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1/11/2016 | Routine | 32 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the reach-in cooler. Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
2 occurences.
- 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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
3 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Critical: The faucet at the three compartment sink is leaking. (6 penalty points)
- There are cracks in some light shields. (1 penalty point)
- Various ceiling surfaces are damaged. Various walls are damaged. Areas of the floor are missing grout. (1 penalty point)
3 occurences.
- Critical: The sanitizer bucket is not labeled. A chemical spray bottle is not labeled with the common name. (6 penalty points)
2 occurences.
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
2/10/2015 | Routine | 61 | Advise & Educate |
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
Corrected on site.
- Critical: Taquitos are being held out of temperature control at 70 °F on a counter. (6 penalty points)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Critical: A container of sanitizer is not labeled. A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
2 occurences.
- The entrance lacks "No Smoking" signage. (1 penalty point)
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3/4/2014 | Routine | 73 | Advise & Educate |
- Not all food employees have a current food handler card. www. Statefoodsafety.com (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Floatas next to fryer measured 68°F. (6 penalty points)
- Critical: Potentially hazardous, ready to eat foods kept for longer than 24 hrs are not date marked. (3 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. Cardboard is being used for baffle. (1 penalty point)
- The gasket on the ice bin is in disrepair. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- floor tiles are damaged. (1 penalty point)
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1/3/2012 | Routine | 85 | Advise & Educate |
- The manager is not registered with Salt Lake Valley Health Department. (1 penalty point)
- The certified manager is not registered with the health department. (1 penalty point)
- Critical: Hands are not being washed. (6 penalty points)
- Critical: There is a personal Drink on the prep table. (6 penalty points)
- Critical: There is a dented can in the food storage. (6 penalty points)
- Food is stored on the floor. (1 penalty point)
- Critical: The pico and chili verde is holding at a temperature of 45 ° F. (6 penalty points)
- Critical: The horchata is holding temperature at 50 ° F. (6 penalty points)
- There are no degree marks on on the food probe thermometer above 120 ° F. for monitoring hot hold food temperatures. (1 penalty point)
- The coving is not sealed to the wall. (1 penalty point)
- The coving is in poor repair. (1 penalty point)
- The walk-in is not capable of holding potentially hazardous food a a safe and accurate temperature. (1 penalty point)
- Critical: There is no running water in the facility, and no means of washing hands. (3 penalty points)
- Critical: Restaurant was closed for operating with out running water - an imminent health hazard. (100 penalty points)
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12/29/2010 | Routine | 0 | Permit Suspension |
- ' Certified manager is not registered with the Salt Lake Valley Health Dept. (1 penalty point)
- Some shelving in walk in fridges is not elevated at least 6" off the floor to facilitate cleaning. (1 penalty point)
- Light bulb in small fridge where desserts are stored is not shielded or shatterproof. (1 penalty point)
Corrected on site.
- Small area of ceiling above cold prep table noted in disrepair. Grout between some floor tiles in kitchen is low. (1 penalty point)
2 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
10/25/2010 | Routine | 90 | Advise & Educate |
| No violation noted during this evaluation. | 2/9/2010 | Routine | 100 | Advise & Educate |
- The certified manager certificate is not registered with SLVHD. (1 penalty point)
- Critical: Raw meat and eggs are stored next to and above ready to eat foods. (6 penalty points)
Corrected on site.
- The ice scoop is stored on the soda machine grate, a non food contact surface. (1 penalty point)
Corrected on site.
- Food in the walk in refrigerator is not covered after cooling is completed. (1 penalty point)
- Utensils are not inverted during storage. (1 penalty point)
Corrected on site.
- No probe thermometer is available to check food temperatures. (1 penalty point)
- Critical: sanitizer strength is greater than 100 ppm chlorine. (6 penalty points)
- Critical: The spray hose for the 3 compartment sink hangs below the flood rim of the sink and there is no air gap. Repair by 3/26. (3 penalty points)
- There are no hand wash signs at the hand wash lavatories. (3 penalty points)
4 occurences.
- The light intensity is too low, less than 10 foot candles, in the dry storage area. (1 penalty point)
- The kitchen hand sink faucet needs to be repaired by 3/36. Owner agreed that the staff wil use the hand sink in the customer counter araea. (3 penalty points)
- Critical: The sanitizer bucket is not labeled with the common name of the chemical sanitizer. (6 penalty points)
- Critical: The chemical degreaser spray bottle is stored above linens in the store room. (6 penalty points)
Corrected on site.
- There are no non smoking signs on the entrances (2) and the rear door (1). (3 penalty points)
3 occurences.
|
2/25/2009 | Routine | 58 | Advise & Educate |
Restaurant representatives - add corrected or new information about Betos Mexican Food, 3450 S State St, Salt Lake City, UT 84115 »