- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Employee personal beverage is not separated from food preparation table. (3 penalty points)
Corrected on site.
- Cook is not wearing a hair restraint. (1 penalty point)
- Critical: Cut tomato and cut cabbage is being held out of temperature control at 50°F on a counter. (6 penalty points)
Corrected on site.
- Critical: Cut tomato and cooked food in the reach-in cooler is not date-marked. (3 penalty points)
- Domestic style refrigerator and freezer is not durable for commercial use. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: Kitchen equipment are not being washed, rinsed, then sanitized in the proper order. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
|
11/23/2015 | Routine | 70 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Cantaloupe box is stored on the floor in the backroom. (1 penalty point)
Corrected on site.
- Critical: Cooked potatoes are being held at 125 °F in the steam table. (6 penalty points)
Corrected on site.
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Critical: A pitcher for water is being filled in the hand sink. (3 penalty points)
Corrected on site.
|
9/3/2014 | Routine | 84 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Unable to document the certified food safety manager is valid. (1 penalty point)
- Critical: Raw chicken is stored above ready to eat foods in the reach in cooler. (6 penalty points)
- Critical: Food is being stored in non-food grade containers in the GE stand up freezer. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- The Kenmoore and Frigidaire refridgerators, and "cold beverages" reach in are not durable for commercial use. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: A bottle of bleach is stored next to bags of rice. (6 penalty points)
Corrected on site.
|
5/16/2013 | Routine | 70 | Advise & Educate |
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Cantaloupe is being held at 50 F in cold holding unit. (6 penalty points)
- Critical: Potentially hazardous foods are not date-marked in the refrigerator units. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
|
4/25/2012 | Routine | 77 | Advise & Educate |
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked in the reach in coolers. (6 penalty points)
- Critical: Melon and salad dressing are being held at 56F at the buffet table. (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)
|
7/12/2011 | Routine | 86 | Advise & Educate |
| No violation noted during this evaluation. | 6/28/2011 | Followup | 100 | Approved |
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