- Critical: ham is being held at 54 °F in the make table. ranch dressing is being held at 51 °F in the make table. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Hand Sink used as dump sink (3 penalty points)
- ceiling tiles are missing (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
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7/14/2015 | Routine | 81 | Advise & Educate |
- Shelves next to the store, next to the staff refrigerator and in the dry storage room are exposing unsealed wood. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
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7/31/2013 | Routine | 97 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: The beans are being held at 44 F in the fridge. (6 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
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6/1/2011 | Routine | 91 | Advise & Educate |
- Light shiled is cracked. (1 penalty point)
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7/26/2010 | Followup | 99 | Advise & Educate |
- Critical: Raw shelled eggs are stored above milk in the walk in. (6 penalty points)
Corrected on site.
- A bowl is being used to portion the granola. (1 penalty point)
- Bread is stored on the floor in the walk in. (1 penalty point)
- Food is stored on the floor in the back area. (1 penalty point)
- Ice scoop is being stored on a dirty surface. (3 penalty points)
- SIngle service cups are not stored 6'' off of the ground. (1 penalty point)
- Wood crates are not smooth, and non-absorbant. (1 penalty point)
- Critical: Inside the microwave is dirty. Inside the ice machine is dirty. (12 penalty points)
2 occurences.
- Critical: The handsink handle is missing. (3 penalty points)
- Critical: There is no hot water available at the handsink. (3 penalty points)
- The lights are not shielded above food prep. table. (1 penalty point)
- The door to the outside is left open. (1 penalty point)
- Some lights are burned out. (1 penalty point)
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7/16/2010 | Routine | 65 | Advise & Educate |
- The ice scoop handle is in contact with the ice. (1 penalty point)
- Critical: Some potentially hazardous ready to eat food is not being date marked. (6 penalty points)
- The handsink is not sealed to the wall and the 3-comp. sink is not sealed to the wall. (1 penalty point)
- The spray nozzle is hanging below the flood rim. (1 penalty point)
- Critical: Inside the microwave is dirty. (6 penalty points)
- There are holes in the wall in the walk in and walk in freezer. The floor in the walk in is not smooth, non-absorbant, and easily cleanable. (2 penalty points)
2 occurences.
- The floor is dirty under the grill area. (1 penalty point)
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6/30/2009 | Routine | 82 | Advise & Educate |
- There are no food handler cards available. (1 penalty point)
- There is no registered food safety manager. (1 penalty point)
- Critical: Raw shelled eggs are stored above ready to eat food in the walk in. (6 penalty points)
- The white substance (sugar) is not labeled with common name. (1 penalty point)
- The ice scoop handle is in contact with ithe ice. (1 penalty point)
- Critical: The meat loaf and turkey are being held from 48-49 F in the traulsen fridge. (6 penalty points)
- Critical: There is no date marking on potentially hazardous food in the traulsen fridge and walk in. (6 penalty points)
- There is no thermometer inside the traulsen fridge. (1 penalty point)
- The handsink is not sealed to the wall. (1 penalty point)
- The vents are dirty in the walk in. (1 penalty point)
- The hot water at the handsink does not reach 100 F within 30 seconds. (1 penalty point)
- The floor in the walk in is not smooth, non-absorbant, and easily cleanable. (1 penalty point)
- There are holes in the walk in floor and walls and in the freezer. (1 penalty point)
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8/7/2008 | Routine | 72 | Advise & Educate |
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