- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: All non food grade containers have been replace but one. (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Facility is in process of replacing all domestic style freezers and refrigerators. (1 penalty point)
- Critical: Three compartment sink is too small to accommodate largest pots and pans. (3 penalty points)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Interior surfaces of a reach in cooler are unclean. (6 penalty points)
2 occurences.
- Reach-in cooler handles and gaskets are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
2 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
Corrected on site.
|
1/15/2016 | Followup | 78 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Critical: Pecan pie stored in basement with no protection from outside elements and not covered. (6 penalty points)
- 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)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is stored on the hand sink. Clean equipment is stored on the floor. Single service items are not stored to prevent contamination. (1 penalty point)
3 occurences.
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Critical: three compartment is to Small to accommodate largest pots and pans. (3 penalty points)
- plexy glass above pass through window is broken a poses risk of peices falling into food. Reachi n cooler is repaired with duct tape. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Interior surfaces of a reach in cooler are unclean. (6 penalty points)
3 occurences.
- Reach-in cooler handles and gaskets are dirty. There is an accumulation of food debris under the grill. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
3 occurences.
- (ceiling in basement covered in blanket)Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
4 occurences.
- Basement door wide open. (1 penalty point)
- Floor in basement is covered in leaves from open dor. The floor is dirty in various areas. Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
4 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
12/21/2015 | Routine | 48 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Critical: The interior of the ice bin is dirty. The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. (6 penalty points)
3 occurences.
- The floor is dirty in various areas. Walls are dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
- Makeup stored on a cutting board. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
4/24/2015 | Followup | 65 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees wash hands in bathroom with no secondhand wash. (3 penalty points)
- 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: Raw eggs are being held at 64°F in a reach in cooler. (6 penalty points)
- 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)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- Critical: There are large pots in the facility and the 3-comp sink is a small bar 3-comp sink. (3 penalty points)
- Critical: The interior of the ice machine is unclean. Shelves throughout the kitchen are unclean to sight and touch. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Reach-in cooler handles are dirty. Exterior surfaces of cooking equipment are dirty. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
3 occurences.
- Critical: There is no hand sink convenient and accessible to the bar preparation area. (6 penalty points)
- There is no mop sink in the facility. (1 penalty point)
- (Door stop made of a mound of tape) Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Areas of the floor are missing grout. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- The floor is dirty beneath cooking equipment. The floor is dirty in the basement area. (1 penalty point)
2 occurences.
- The hand sink is not maintained in a clean condition. (1 penalty point)
- Toothbrush and toothpaste are located at the handsink. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
2/25/2015 | Followup | 40 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees also wash hands in bathroom with no second hand wash. An employee washed hands at the 3 compartment sink. (3 penalty points)
2 occurences.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled at room temperature. (3 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)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. Clean equipment is stored on the floor. (1 penalty point)
2 occurences.
- Utensils are not stored to protect lip surfaces. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- Gaskets are damaged on a ice machine. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. Shelves throughout the kitchen are unclean to sight and touch. Interior surfaces of a reach in cooler are unclean. The interior of the ice machine is unclean. (6 penalty points)
4 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Reach-in cooler handles are dirty. Exterior surfaces of food containers are dirty. Reach-in cooler gaskets are dirty. Exterior surfaces of cooking equipment are dirty. There is an accumulation of food debris under the grill. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
6 occurences.
- Critical: ( bar area )There is no hand sink convenient and accessible to the food preparation area. (6 penalty points)
- There is no mop sink in the facility. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Basement freezer and dry storage area has no protection, door is always open. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. Walls are dirty in various areas. The ceiling is dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
4 occurences.
- Hand sink is very dirty. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
1/29/2015 | Routine | 52 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages and food are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food employee is not using hair restraint. (1 penalty point)
- Critical: Food handler touched hamburger bread with bare hands. (6 penalty points)
Corrected on site.
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
- Critical: Raw shell eggs are being held at 60 °F in a reach in cooler. (6 penalty points)
- Critical: Opened packages of meat in the reach-in cooler is not date-marked. (3 penalty points)
- Cardboard is being used as shelf liner. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
2 occurences.
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: Sanitizer strength of the final rinse of the dish machine is too strong at 200 ppm. (6 penalty points)
- Critical: The soda dispenser nozzles are unclean. (6 penalty points)
Corrected on site.
- Critical: Soda dispenser nozzles are not being sanitized after cleaning. (6 penalty points)
Corrected on site.
- Critical: There is an insufficient amount of sinks in the kitchen. (6 penalty points)
- Critical: Hand sink is being used for purposes other than hand washing. (3 penalty points)
- Some ceiling tiles over the bar are not smooth. (1 penalty point)
- There is a gap at the bottom of the basement exterior door. (1 penalty point)
- The ceiling is damaged in the basement. (1 penalty point)
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3/27/2014 | Routine | 41 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Server does not wash hands after drining from an uncovered beverage container. (6 penalty points)
- Critical: Server is drinking beverage from an uncovered beverage container in server station ware wash area. (3 penalty points)
- Critical: Customer walks into server station/warewash area, opens reach-in and refills her in-use beverage container from a pitcher stored in reach-in. (3 penalty points)
- Customer refills her soiled beverage container from a pitcher storing a beverage provided to other customers. (1 penalty point)
- Bag of produce is stored on floor. (1 penalty point)
Corrected on site.
- Critical: .Cooked hash brown potatoes measure 100 F while holding on warmer. (6 penalty points)
- Critical: Raw shelled eggs measuring 78 F are stored out of temperature control on shelf and are not marked with written serve/discard time. (6 penalty points)
- Clean kitchenware is not stored covered/inverted. (1 penalty point)
- Wooden cabinetry and shelving is not all smooth and non-absorbent. Wood shelf in prep area is not all smooth and non-absorbent. Cardboard lining shelf in prep area creates surfaces that are not smooth and non-absorbent. Cardboard box used as garbage container is not smooth and non-absorbent. (1 penalty point)
4 occurences.
- Thermometer is not found in the warmest part of each reach-in. (1 penalty point)
- Non-portable equipment (handsink and cooler) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (cooler) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- . Interior surfaces of reach-in are not maintained to be smooth and easily cleanable. Exterior surfaces of iice machine are taped with duct tape and not smooth. (1 penalty point)
2 occurences.
- Cutting board is scored. (1 penalty point)
- Critical: Interior surfaces of reach-in are not clean. (6 penalty points)
- Service sink/mop sink is not conveniently located on premises. (1 penalty point)
- Critical: A container of eggs is stored in hand sink. Employee working in server station and warewash area must pass through door in order to access handsink. (3 penalty points)
2 occurences.
- Ceiling above glassware storage area and service area is not all smooth and non-absorbent. • Underside of service counter adjacent to warewash/service area is not smooth and non-absorbent. (1 penalty point)
2 occurences.
- Hand wash sign is not at hand sink in prep area. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash/server station area and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain lines/conduit are not elevated above floor to facilitate cleaning. (1 penalty point)
- A.reas of tile floor are missing grout and not maintained to be smooth and non-absorbent. Areas of wall are not maintained to be smooth and easily cleanable. (1 penalty point)
2 occurences.
- Light fixture attached to ceiling in prep area is dusty and areas of floor are dirty. (1 penalty point)
- Hole in wall and and ceiling, water standing in tile floor joints, heavy food residues on floor, and retention of cardboard remnants, create harborage conditions. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
|
7/18/2012 | Routine | 48 | Advise & Educate |
- Critical: An employee drink is stored on food prep. table. (3 penalty points)
- Food is being stored on the floor. (1 penalty point)
- Critical: The milk is being held at 46 F in the reach in. The raw shelled eggs are stored at 46 F in the ice bath. (6 penalty points)
2 occurences.
- Cabinetry is not smooth, easily cleanable and non-absorbent under the soda machine. The shelf below the stove is being lined with card board. (1 penalty point)
2 occurences.
- The ice bin is being repaired with duct tape. Various equipment is leaking water. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
|
4/16/2012 | Routine | 81 | Advise & Educate |
- Critical: The hash browns are being held from 88-110 F on the counter. (6 penalty points)
- Critical: Potentially hazardous ready to eat food is not labeled with date. (3 penalty points)
- Single service items are stored on the floor. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- The ice machine lid is being repaired with duct tape. Various equipment is leaking water and leaving water puddles. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- The counter in the back room is dirty. (1 penalty point)
- The floor in the cabinet area is not smooth, non-absorbant, and easily cleanable. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- There are numerous dead cockroaches beneath equipment in the bar area. (1 penalty point)
- Critical: Insecticide powder is present on floors and on counters where cups are stored. (6 penalty points)
- Critical: A can of ant and reach killer is stored in the kitchen. (6 penalty points)
|
11/10/2011 | Followup | 63 | Advise & Educate |
- Critical: An employee drink is on the prep table. (3 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food in the storage room is not covered to prevent contamination. (1 penalty point)
- Critical: The raw shelled eggs are being held at 49 F in the ice bath. The raw shelled eggs are being held at 49 F in the fridge downstairs. (6 penalty points)
2 occurences.
- Single service items are stored in a mechanical room. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Various equipment is leaking water, causing standing water in the front area. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: There are cockroaches present in the kitchen area. (3 penalty points)
- Critical: Toxic tracking powder is being used in the food establishment for pest control. (6 penalty points)
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9/29/2011 | Routine | 71 | Advise & Educate |
Restaurant representatives - add corrected or new information about Big Ed's, 210 S University St, Salt Lake City, UT 84102 »