- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Cooked chicken and cut leafy greens are being held at 51°F in the salad make table. (6 penalty points)
Corrected on site.
- Critical: The make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Areas of the floor are missing grout. Various areas of the ceiling are not sealed, have gaps or shifted tiles. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
10/21/2015 | Routine | 83 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and correct rapid cooling procedures. (3 penalty points)
- Food containers are not labeled with the common name of the food. (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)
- Areas of the floor are missing grout. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
5/18/2015 | Routine | 82 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper cooling temperatures and perameters for potentially hazardous foods. (3 penalty points)
- 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)
- Flour bin not protected from contamination. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Chicken is being held at 58 °F in the make table. (6 penalty points)
- Food equipment is not being air dried before being nested together. (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)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sink is blocked (3 penalty points)
- cook line Areas of the floor are missing grout. prep area Areas of the floor are missing grout. (1 penalty point)
2 occurences.
|
10/17/2014 | Routine | 70 | |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Potentially hazardous food is thawing in standing water. (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)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
- Restrooms lack hand washing signage. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
7/1/2013 | Routine | 80 | 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: The chicken salad is being held at 46 F in the make table. (6 penalty points)
- Single service to go bags are stored on the floor. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
|
3/30/2012 | Routine | 84 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: The cream brulee and cheese cake are being held at 45 F in the display case. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Hand sink water temperature does not reach 100°F within 30 seconds. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
|
9/1/2011 | Routine | 82 | Advise & Educate |
- Clean equipment is not covered or inverted to prevent contamination. Single service items are stored on the floor. (1 penalty point)
2 occurences.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Hand sink water temperature does not reach 100°F within 30 seconds. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
|
2/14/2011 | Routine | 88 | |
- The CO2 tank is not restrained. (1 penalty point)
Corrected on site.
- The can opener has metal shavings on it. (1 penalty point)
- The hot water at the south handsink does not reach 100 F within 30 seconds. (1 penalty point)
|
8/13/2010 | Routine | 97 | Advise & Educate |
- The permit is not posted in public view. (1 penalty point)
|
2/18/2010 | Routine | 99 | Advise & Educate |
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