- Some food handlers have received training from an unapproved source. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: An employee drink is stored in a freezer by other foods for sale. (3 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
- Critical: Tomatoes are being held at 46 °F in the make table. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The back hand sink is not sealed to the adjacent wall. (1 penalty point)
- The condenser unit in the walk-in freezer is leaking and creating ice build up. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
Corrected on site.
- Critical: Food containers are stacked on top of each other with the food touching the bottom of the container above it. The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
3 occurences.
- The interior surfaces of hood vent filters are dusty. The exterior of the ice machine is dirty. Reach-in cooler handles are dirty. (1 penalty point)
3 occurences.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The roof is leaking. (1 penalty point)
- The citing is dusty above the make table. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
1/12/2015 | Routine | 65 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (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)
- Clean dishes are being towel-dried after cleaning and sanitizing. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- A light in the ventilation hood has gone out. The filters in the ventilation hood are gapped. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The surface above the grill is heavily soiled. (6 penalty points)
2 occurences.
- Reach-in cooler handles are dirty. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- An exterior door is not tight fitting. (1 penalty point)
- Critical: There is no hand drying provision in the Men's restroom. (3 penalty points)
- Areas of the floor are missing grout. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Dead flies have not been removed from the premises. (1 penalty point)
Corrected on site.
- Employee cell phones are being stored on food preparation areas. (1 penalty point)
|
1/8/2014 | Routine | 65 | Advise & Educate |
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Diced tomatoes are being held at 45°F in the make table. (6 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Equipment is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
|
8/19/2013 | Routine | 75 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- 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)
Corrected on site.
- Critical: Potentially hazardous food is not being held in time or temperature control. (6 penalty points)
- Various surfaces are lined with foil. (1 penalty point)
- There is a home style freezer being used to store food in the kitchen. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The condenser unit in the walk-in freezer is leaking and creating ice build up. (1 penalty point)
- Critical: The surface above the grill is heavily soiled with accumulations of grease. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
Corrected on site.
2 occurences.
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
Corrected on site.
- Areas of the floor are missing grout. (1 penalty point)
|
4/30/2013 | Routine | 75 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing in standing water. (1 penalty point)
Corrected on site.
- Critical: Diced tomatoes are being held at 48°F in the make table. (6 penalty points)
- 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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Various surfaces are lined with foil. (1 penalty point)
- There is a freezer that is not commercial grade in the kitchen. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- Shelves in the walk-in cooler are dirty. (1 penalty point)
- There is a hand sanitizer being used that is not located at the handwashing sink. (3 penalty points)
Corrected on site.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
|
11/15/2012 | Routine | 67 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Containers of food in the dry storage are do not have lids, (1 penalty point)
- 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)
- Critical: The interior of the ice machine is unclean. The Hobart stand mixer is stored dirty, Ceiling vents are dirty with dust accumulation. (6 penalty points)
3 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- The exterior of various equipment are dirty. Various shelving units are dirty. The interior of various reach-in fridges are dirty. (1 penalty point)
3 occurences.
- Various lights above the grill do not illuminate. (1 penalty point)
- Employee belongings are stored on shelves above food preparation areas. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
- A live roach was in a make line. (1 penalty point)
|
1/3/2012 | Routine | 84 | Advise & Educate |
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The chemical dispenser at the mop sink does not have a backflow prevention identification sticker. (1 penalty point)
- Various walls are damaged. (1 penalty point)
|
11/15/2011 | Followup | 91 | Approved |
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