- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Uncovered employee beverage is on prep table (3 penalty points)
Corrected on site.
- Food scoop handles are in contact with food. (1 penalty point)
Corrected on site.
3 occurences.
- Critical: Chicken measures 55 F at top of cold table (6 penalty points)
- Non-portable equipment( ice machine, 3 compartment sink) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
2 occurences.
- Cutting board is scored. (1 penalty point)
- Bonnet is missing from vacuum breaker valve at mop sink. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain lines are not elevated above floor to facilitate cleaning. (1 penalty point)
- Critical: Bucket of sanitizer concentration is stored on prep table above containers of food and clean equipment. (3 penalty points)
Corrected on site.
|
10/15/2015 | Routine | 81 | Advise & Educate |
- Critical: Unable to document a 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 is drinking from an uncovered beverage container in warewash area. (3 penalty points)
Corrected on site.
- Food scoop handle is touching food. (1 penalty point)
Corrected on site.
- Critical: Cooked and cooled eggs measure 53 F at cold table. (6 penalty points)
- Non-portable equipment (ice machine) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Some of the cutting boards are scored. (1 penalty point)
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
- Bonnet is missing from atmosheric vacuum breaker valve at mop sink. (1 penalty point)
- Less than 20 foot candles of light are measured where ice is scooped at ice machine and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain lines are not elevated above floor to facilitate cleaning. (1 penalty point)
|
1/29/2015 | Routine | 73 | Advise & Educate |
- Unable to show a certified manager is registered with SLCoHD. (1 penalty point)
- In-use food scoop handle is touching food. (1 penalty point)
Corrected on site.
- Critical: Cut tomatoes measure 47-48 F at cold table Chicken measures 44 F at another cold table. (6 penalty points)
2 occurences.
- Cutting board is scored. (1 penalty point)
- Bonnet is missing from vacuum breaker valve at mop sink. (1 penalty point)
- Less than 20 foot candles of light are measured in service area and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
|
7/2/2014 | Routine | 89 | |
- Not all food handlers can document training. (1 penalty point)
- Critical: 2 food handlers drink from uncovered beverage containers in prep area. (3 penalty points)
Corrected on site.
2 occurences.
- Handles of various in-use food scoops are in contact with food. (1 penalty point)
Corrected on site.
- Hand sink does not drain freely. (1 penalty point)
Corrected on site.
- Less than 20 foot candles of lighht are measured in service area and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
|
12/27/2013 | Routine | 93 | Advise & Educate |
- Unable to show a certified manager is registered with Salt Lake Co. Health Dept. (1 penalty point)
- Critical: Employee puts lip balm on lips, contaminating hand, and then returns to handling clean kitchenware without washing hands. (6 penalty points)
- Critical: "Ready to eat" pepperoni removed from original packaging and held here for more than 24 hours ( in freezer) is not marked with date that original package was opened. (3 penalty points)
- Floor of pizza oven that contacts pizza is cracked and not smooth. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
|
6/17/2013 | Routine | 88 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
Corrected on site.
- Unable to show a certified manager is registered with SLV Health Dept. (1 penalty point)
- Critical: Floor of pizza oven in direct contact with pizza and other interior surfaces of pizza oven are not smooth, free of cracks/ seams. (3 penalty points)
- Cutting boards are scored. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaes. (1 penalty point)
|
12/20/2012 | Routine | 93 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Box of dough is on floor of walk-in freeer. (1 penalty point)
Corrected on site.
- Less than 20 foot candles of light are measured in service area and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
|
6/25/2012 | Routine | 97 | Advise & Educate |
- No certified manager is not registered with SLVHD. (1 penalty point)
- Tongs are not available next to the lemon and lime wedges to prevent contact with bare fingertips. (1 penalty point)
- Critical: 1) Sliced tomatos are being held at 45 °F in a make table. 2) Egg wah is being held at 44 °F in a make table. (6 penalty points)
2 occurences.
|
8/31/2011 | Routine | 92 | Advise & Educate |
- Food service permit is not publicly displayed. (1 penalty point)
- There is no authorization letter for on-site food handler training at this facility. (1 penalty point)
- No food service manager is registered with Salt Lake Valley Health Department. (1 penalty point)
- Tongs are not available for avoiding bare hand contact on lemon and lime wedges for beverages. (1 penalty point)
Corrected on site.
- All hand wash sinks require hand washing reminder signs. (1 penalty point)
- Critical: Sanitizer solution buckets are not labeled. (6 penalty points)
Corrected on site.
|
11/5/2010 | Routine | 89 | Advise & Educate |
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