- Critical: Cooked meats are being held at 55F in a reach-in. (6 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)
- Reach-in is not cold holding food at 41F or below. There are holes that need to be patched up on the 3-compartment sink. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. Vents are dusty above the ice machine (COS). (1 penalty point)
2 occurences.
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent in the storage room. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
- The mop is not hung to air dry. (1 penalty point)
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4/2/2015 | Routine | 78 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- 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: There is no sanitizer test kit available. (3 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
- Critical: Chemicals are stored above food equipment. (6 penalty points)
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9/22/2014 | Routine | 76 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food is being stored on the floor. Food is stored on the floor in the storage room. (1 penalty point)
2 occurences.
- Critical: Cottage cheese is being held at 48F by the salad bar. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
2 occurences.
- There are exposed metal shards on the blade of the can opener. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- There is an accumulation of food debris under the grill. Cooking filters are unclean Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- The faucet is leaking on the mop sink. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
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7/5/2013 | Routine | 78 | Advise & Educate |
- Unable to verify that all food employees have a current food handler card. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- An ambient air thermometer was stored in contact with food. (1 penalty point)
Corrected on site.
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
Corrected on site.
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3/18/2013 | Routine | 85 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees drinks do not have lid covers. (3 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Raw chicken is thawing at room temperature. (1 penalty point)
- Critical: Cantaloupe is being held at 50F in a cold holding unit. (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)
- One of the handwashing sink's hot water line is not working. (1 penalty point)
- Critical: Sanitizer concentration in the warewash machine is too weak. (6 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Employee's personal drink is stored on top of warewashing machine. (1 penalty point)
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4/26/2012 | Routine | 74 | Advise & Educate |
- Critical: Raw meat is stored above cooked meat in walk-in. (6 penalty points)
Corrected on site.
- Critical: Pasta measures 44F in True reach-in. (6 penalty points)
- True reach-in is not holding pasta at 41F or less. (1 penalty point)
- Non-portable equipment (cabinetry) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Metal wall with crevices in service area is not easily cleanable. (1 penalty point)
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8/31/2011 | Routine | 84 | Advise & Educate |
- Buffet table is not sealed to adjacent wall. (1 penalty point)
- Warewash machine is not maintained to sanitize. (1 penalty point)
- 2 cutting boards are scored (1 penalty point)
2 occurences.
- Critical: Kitchenware is not being sanitized after cleaning in warewash machine designed to sanitize with chlorine (6 penalty points)
Corrected on site.
- Areas of metal wall with crevices in service area and wood walls with ledges in service area are not smooth and easily cleanable. (1 penalty point)
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3/2/2011 | Routine | 90 | Advise & Educate |
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