- Critical: Unable to verify a certified food safety manager is employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper cooling parameters for potentially hazardous foods. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the storage room is not covered to prevent contamination. (1 penalty point)
- Potentially hazardous food is thawing in standing water. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Tomato basil soup is being held at 80 °F in the walk in cooler. Mushroom bisque is being held at 65°F in the walk in cooler. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is stored on the floor underneath 3 comp sink. (1 penalty point)
Corrected on site.
- Cabinetry is no longer smooth, easily cleanable and non-absorbent. (1 penalty point)
- The 3-compartment sink needs to be re-sealed to the adjacent wall. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Final rinse of dishwasher does not reach required temperatures. (6 penalty points)
- Critical: The canopener is unclean to sight and touch. Clean equipment is stored on unclean milk crates. (6 penalty points)
2 occurences.
- Shelves near ware washing area are dirty. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Various ceiling surfaces are damaged, have large gaps or holes. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
- Critical: Chemicals are stored next to food. (6 penalty points)
|
12/28/2015 | Routine | 43 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: There is no full-time certified food safety manager. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
|
2/13/2015 | Routine | 87 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: An employee soup is stored with drinks for sale. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- A make table cutting board is scored. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The floor is dirty beneath dry storage shelving. (1 penalty point)
- Ceiling air vents are dusty in the warewash area. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
11/7/2014 | Routine | 79 | |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Beef soup is being held at 120°F in a warmer. (6 penalty points)
Corrected on site.
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: Food equipment is being put away dirty. (6 penalty points)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- Critical: Chemicals are stored in a food preparation area. (6 penalty points)
Corrected on site.
|
3/18/2014 | Routine | 76 | 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: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- Critical: Coked chicken is being held at 47°F in the make table. (6 penalty points)
- Single service items are stored in the splash zone of a hand sink. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
|
8/5/2013 | Routine | 82 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food employees are not using hair restraints. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Reach-in cooler handles are dirty. (1 penalty point)
- A dirty trowel is in use by the grill. (1 penalty point)
|
1/16/2013 | Routine | 89 | Advise & Educate |
Restaurant representatives - add corrected or new information about Cafe Zupas, 9242 S Village Shop Dr, Sandy, UT 84094 »