Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points) Corrected on site.
Food is being stored on the floor in the walk in cooler. (1 penalty point) Corrected on site.
Critical: Green salsa is being held at 68°F in the make table. (6 penalty points) Corrected on site.
Ventilation hood filters are gapped. The plastic handles to a reach-in cooler are damaged. (1 penalty point)
Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
Critical: Surfaces of the stand mixer above the bowl are dirty. The soda nozzle at the bar is unclean. (6 penalty points) Corrected on site. 2 occurences.
Critical: Gloves are being stored in the hand sink basin. (3 penalty points) Corrected on site.
The fire supression above the back bar is not easily cleanable. (1 penalty point)
Hand soap is being provided at the 3 compartment sink. (1 penalty point)
Various floor surfaces are damaged. Various walls are damaged. (1 penalty point) 2 occurences.
Floor sinks are dirty. The floor is dirty beneath cooking equipment. (1 penalty point) 2 occurences.
4/21/2015
Routine
74
Advise & Educate
Unable to show proof of food handler training. (1 penalty point)
Critical: Chicken and cut greens at 47 and 49 in walk-in. (6 penalty points)
Critical: Sugar and beans are in non-food grade containers. (6 penalty points)
Pressurized cylinders are not secured. (1 penalty point)
Reach-in handles are broken. (1 penalty point)
Critical: The interior of the ice machine is unclean. The interior of the ice bins up front are dirty. (6 penalty points) 2 occurences.
Critical: Hand sink by coffee maker water temperature does not reach 100°F. (3 penalty points)
There is no hand wash sign in the men's room. (1 penalty point)
Ceiling above serving window is repaired with tape. (1 penalty point)
The mop is not hung to air dry. (1 penalty point)
8/28/2014
Routine
73
The certified manager is not registered with SLVHD. (1 penalty point)
Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points) Corrected on site.
Critical: A personal canned beverage is being stored in culinary ice. (6 penalty points) Corrected on site.
Potentially hazardous food is thawing at room temperature. (1 penalty point) Corrected on site.
Cardboard is being used as shelf liner. (1 penalty point) Corrected on site.
A residential style chest freezer is being used in the kitchen. (1 penalty point)
Pressurized cylinders are not secured. (1 penalty point) Corrected on site.
The hand sink is not sealed to the adjacent wall. (1 penalty point)
Areas of the ceiling in thekitchen area are missing paint. (1 penalty point)
Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
Critical: Surfaces are unclean around the soda dispenser nozzles. The interior of the ice machine is unclean. The fire supression pipes above the grill have a heavy acumulation of grease. (6 penalty points) 3 occurences.
Fan covers in the walk-in cooler are dirty. Shelves in the food storage area are dirty. (1 penalty point) 2 occurences.
The faucet is leaking on the hand sink. (1 penalty point)
Various floor surfaces in the food storage area are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
Not all lights are shielded or shatterproof. (1 penalty point) Corrected on site.
Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
Floor tiles are missing in the bar area. (1 penalty point)
The floor is dirty beneath cooking equipment. (1 penalty point)
Fly paper is not being removed as it accumulates with flies. (1 penalty point) Corrected on site.
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