- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) Please fax over proof of either a registered certified manager or certificate of the class to Corinne Nelson at 385-468-3846 (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Single service items are stored on the floor and next to maintenance equipment. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Shelves in the walk-in cooler are dirty. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- Areas of the floor are missing grout. Wall tiles are missing by the warewash area. (1 penalty point)
|
10/20/2015 | Routine | 82 | Advise & Educate |
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
|
3/31/2015 | Routine | 97 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
|
12/23/2014 | Routine | 92 | |
- Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Cut tomatoes areis being held at 49°F in the make table. Chopped Cilantro is being held out of temperature control at 71 °F on a counter. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: The make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
8/20/2014 | Routine | 76 | |
- Single service food containers are not all stored covered/inverted. (1 penalty point)
Corrected on site.
- Non-portable equipment (hood ) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: Hand sinks in toilet rooms do not attain 100 F water temperature within 30 seconds of actuating flow of water. (3 penalty points)
Corrected on site.
- Waste receptacle is not at hand sink where single use towels dry hands. (1 penalty point)
|
7/17/2013 | Routine | 94 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Reach-in Lacks ambient air thermometer. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Employee was spraying degreaser on fryer baskets while in turn degreaser was being sprayed or clean equipment leaving food contact surfaces dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
|
3/12/2013 | Routine | 82 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
|
11/19/2012 | Routine | 86 | Advise & Educate |
- Critical: Guacamole is being held at 45°F in the make table. (6 penalty points)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
1/17/2012 | Routine | 86 | Advise & Educate |
- Drain line is leaking below handsink. (1 penalty point)
- Ceiling above unwrapped and uncovered single service utensils in customer self service area is not smooth and easly cleanable. (1 penalty point)
- Drain line is on floor below beverage fountain. (1 penalty point)
- Area of floor is rough below service cabinet. (1 penalty point)
|
9/22/2011 | Routine | 96 | Advise & Educate |
- Food scoop handle is touching food. (1 penalty point)
Corrected on site.
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- Less than 50 foot candles of light are measured at food prep surfaces. (1 penalty point)
|
4/26/2011 | Routine | 92 | |
Restaurant representatives - add corrected or new information about Chipotle Mexican Grill, 1011 E 2100 S, Salt Lake City, UT 84106 »