- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
Corrected on site.
- Critical: Food handler did not wash hands before donning new glove. (6 penalty points)
Corrected on site.
- Critical: Food handler is eating in prep area. (3 penalty points)
Corrected on site.
- Cutting board is scored (1 penalty point)
- Critical: Parts of cutting board are black and not clean. (6 penalty points)
- Critical: Access to hand sink is obstructed by box and equipment. (3 penalty points)
Corrected on site.
- Critical: Hand drying provision is not at hand sink. (3 penalty points)
Corrected on site.
|
1/21/2016 | Routine | 77 | Advise & Educate |
- Critical: Employee personal beverage stored in the walk-in freezer. (3 penalty points)
Corrected on site.
- Basket coated with egg wash and flour mixture for breading nuggets stored on a counter at room temperature. (1 penalty point)
Corrected on site.
- Critical: Dirty dishes stored next to clean dishes. (6 penalty points)
- Critical: Hand drying dispenser in disrepair, unable to dispense paper towels. (3 penalty points)
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11/24/2015 | Critical Item | 87 | Advise & Educate |
- Unable to view employee food hander cards. (1 penalty point)
- Critical: An employee did not wash hands between clean and dirty tasks. Employee did not use soap after touching raw chicken just washed hands with water. An employee did not wash hands before putting on gloves. Employee just rinsed hands under running water and did not use a paper towel. (6 penalty points)
2 occurences.
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: The person in charge is unable to demonstrate knowledge of required cooking temperatures and times for poultry. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. (3 penalty points)
2 occurences.
- Critical: The person in charge is not ensuring that employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. (3 penalty points)
Corrected on site.
- Various white power substances are not labeled with the common name of the food. (1 penalty point)
- Two boxes of chicken are being stored on the floor in the food preparation area. Food is being stored on the floor in the walk in freezer. Chicken in the reach-in cooler is not stored to protect from contaminatin. (1 penalty point)
3 occurences.
- Critical: Chicken is thawing in a reach-in but chicken juice is leaking onto the floor where boxes of chicken are being stored on the floor. (6 penalty points)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled at room temperature. Potentially hazardous food is being cooled in covered containers. (3 penalty points)
Corrected on site.
3 occurences.
- Critical: Chicken on the counter is measruing 85 degrees. (6 penalty points)
- Critical: Not all food in the walk-in is date-marked. (3 penalty points)
Corrected on site.
- Critical: The cooking oil is being is being stored in a nonfood grade bottle. (6 penalty points)
- Single use salad continers are being stored on the floor. (1 penalty point)
Corrected on site.
- Plastic wrap is being used to repair a table. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Critical: The interior of the ice machine is unclean. The interior of the slicing equipment is dirty/the lettuce chopper is dirty. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
3 occurences.
- Critical: Boxes are being stored in front of the handwashing sink. There were chucks of chicken in the bottom of the handwashing sink. (3 penalty points)
Corrected on site.
2 occurences.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Critical: There are no hand drying provisions at the handsink. (3 penalty points)
- The freezer floor is dirty. (1 penalty point)
- The hand washing sink is not maintained in a clean condition. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- Critical: The coffee cleaner is being stored on a food preparation surface. (3 penalty points)
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2/9/2015 | Critical Item | 18 | Advise & Educate |
- Unwrapped single service food containers are not all stored covered/inverted. (1 penalty point)
Corrected on site.
- Cutting boards are scored. (1 penalty point)
- Critical: Hand soap is not dispensed at one of hand sinks. (3 penalty points)
Corrected on site.
- Critical: Hand drying provision is not at one of hand sinks. (3 penalty points)
Corrected on site.
|
1/2/2015 | Routine | 92 | Advise & Educate |
- Unable to show a certified manager is registered with SLCoHD. (1 penalty point)
- Boxes of food are on floor of walk-in. (1 penalty point)
Corrected on site.
- Cutting board is scored. (1 penalty point)
|
1/28/2014 | Routine | 97 | Advise & Educate |
- Cut lemons are stored in covered container below hand drying towel dispenser. (1 penalty point)
Corrected on site.
- Critical: Gravy measures 106 F while holding at steam table. (6 penalty points)
- Valves are installed downstream of a non-continuous pressure vacuum breaker valve. (1 penalty point)
|
4/26/2013 | Routine | 92 | Advise & Educate |
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