- Critical: Salsa and cut tomato is being held at 45°F in the make table. (6 penalty points)
- Unwrapped single service items for customer self service are not presented to prevent contamination of lip surfaces by customers. (1 penalty point)
- Critical: Equipment is stored on the hand sink in the back. (3 penalty points)
Corrected on site.
- Sink faucet is leaking. (1 penalty point)
- Light covers in the hood are dusty. (1 penalty point)
|
4/15/2015 | Routine | 88 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Oil spray bottle is not labeled. (1 penalty point)
Corrected on site.
- Small plastic cup is used as a food scoop and stored inside food container. (1 penalty point)
- Glove boxes are stored on the floor in the backroom. (1 penalty point)
- Paper towel dispenser for back hand sink is empty. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Equipment is stored on the back hand sink. (3 penalty points)
Corrected on site.
- Critical: Soap dispensers for the front and back hand sinks are empty. (3 penalty points)
Corrected on site.
- Employee drink is stored on prep table. (1 penalty point)
|
10/10/2014 | Routine | 82 | Advise & Educate |
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
- Critical: Management is not assuring proper training is provided to employees to follow HACCP guidelines. (6 penalty points)
|
11/25/2013 | Routine | 89 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
|
6/21/2013 | Followup | 98 | Advise & Educate |
- 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: 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)
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Cooling and cold holding records for cook-chill reduced oxygen packaged foods are not available for inspection. (3 penalty points)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- An underside of a two compartment sink. (1 penalty point)
- Critical: The handsink is used to tie open the walk in door. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Employee personal items are stored on top of containers of food. (1 penalty point)
|
6/18/2013 | Routine | 80 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Cooling and cold holding records for cook-chill reduced oxygen packaged foods are not available for inspection. (3 penalty points)
- A large amount of water is present in the rear area. (1 penalty point)
- Critical: A spray bottle is stored in the hand sink. (3 penalty points)
- Critical: A Sanitizer bucket is not labeled. (6 penalty points)
|
10/31/2012 | Routine | 79 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a 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)
- The caulking at the expansion joint is damaged. (1 penalty point)
|
6/27/2012 | Followup | 88 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the correct time when the food was removed from temperature control. (6 penalty points)
- Critical: Cook-chill reduced oxygen packaged food is held in a refrigeration unit that lacks electronic monitoring of time and temperature. (3 penalty points)
- Caulking is damaged at the expansion joint. (1 penalty point)
|
6/22/2012 | Routine | 87 | Advise & Educate |
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