- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Mertal wire shelving in walk-in cooller is rusted. (1 penalty point)
- Plastic "potato salad" containers are being re-used (containers are designed for single use and not for re-use). (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- There is a hole in the wall next chicken frying station. (1 penalty point)
- Ceiling in walk-in is dusty next to fans. (1 penalty point)
|
8/4/2015 | Routine | 81 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Cut tomatoes are being held at 46 °F in the make table. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade plastic bags. (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
Corrected on site.
|
5/20/2014 | Routine | 82 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Cut tomatoes are being held at 45 °F in the make table. (6 penalty points)
- Critical: Food is being stored in non-food grade plastic bag. (6 penalty points)
- Reach-in cooler handles are dirty. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- Wall surface between heater and mop sink is damaged. (1 penalty point)
- Walls are dirty in the electrical box area. (1 penalty point)
- The floor/wall junctures are coved and sealed by the mop sink near reach-in coolers. (1 penalty point)
|
9/4/2013 | Routine | 77 | Advise & Educate |
- Single service items are stored on the floor. (1 penalty point)
- The CO2 is not secured. (1 penalty point)
- There is a cot in the storage room. (1 penalty point)
- The wall behind the 3-compartment sink is not clean. (1 penalty point)
|
1/4/2011 | Followup | 96 | Advise & Educate |
- Food is stored on the floor. (1 penalty point)
- Critical: The potatoe salad is 53 degrees fahrenheit in the small display. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
- The CO2 tank is not secured. (1 penalty point)
- Critical: There is no hot water at the handsink. (3 penalty points)
- There is a cot in the storage room. (1 penalty point)
- The wall behind the 3-compartment sink is not clean. (1 penalty point)
|
1/3/2011 | Routine | 86 | Advise & Educate |
- Critical: A personal drink is stored in the steamer. (6 penalty points)
- The certified manager is unable to name the five major foodborne illnesses. (3 penalty points)
- A cup is being used as a scoop in the batter. (1 penalty point)
- A batter container is stored on top of batter in the dry batter ingredient container. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- The CO2 tanks are not secured. (1 penalty point)
- The interior top of the microwave oven is not clean. (3 penalty points)
- The faucet on the hand sink is in poor repair. (1 penalty point)
- The mop is not hung up to air dry. (1 penalty point)
|
12/4/2009 | Routine | 82 | Advise & Educate |
- Food Service Permit for Business is ot posted in view of customers.
- Critical: There is no sanitizer for warewashing. (6 penalty points)
- Interior of microwave oven is dirty. (3 penalty points)
- Critical: Utensils and pieces of food equipment are nto being sanitized. (6 penalty points)
- There is an unsealed crack in the wall close to the walk-in. (1 penalty point)
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12/30/2008 | Routine | 84 | Advise & Educate |
- A foodhandler permit card is expired. (1 penalty point)
- Handles of scoops are touching flour and other dry ingredients. (1 penalty point)
- Mop is not hung up for rapid drying. (1 penalty point)
|
5/6/2008 | Routine | 97 | |
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