Chuck E Cheeses, 389 W 1830 S, Salt Lake City, UT 84115 - inspection findings and violations

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Business Info

Restaurant name: CHUCK E CHEESES
Address: 389 W 1830 S, Salt Lake City, UT 84115
Phone: (972) 258-5457
Restaurant type: Restaurants: non-plated
Risk level: Risk Level 2
Total inspections: 3
Last inspection: 12/7/2015
Score
49
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Restaurant representatives - add corrected or new information about Chuck E Cheeses, 389 W 1830 S, Salt Lake City, UT 84115 »


Inspection findings

Inspection date

Type

Score

Action taken
  • Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
  • Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
  • Critical: Ready to eat ham passed discard date 11/24. (6 penalty points)
  • Critical: Ready to eat ham discarded on site. (6 penalty points)
  • Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
  • Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
    Corrected on site.
  • Critical: The interior of the ice bin is dirty. (6 penalty points)
  • Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
  • Critical: Handsink is blocked. (3 penalty points)
    Corrected on site.
  • Critical: Handwashing sink does not drain properly. (6 penalty points)
    Corrected on site.
  • Critical: There is no soap at the hand sink. (3 penalty points)
  • Floor sinks are dirty. (1 penalty point)
  • Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
 12/7/2015Routine49Advise & Educate
  • Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
  • Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
  • Critical: Wet whipping clothes are stored in the hand sink. (3 penalty points)
 1/28/2015Routine95Advise & Educate
  • The certified manager is not registered with SLCoHD. (1 penalty point)
  • Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
    Corrected on site.
  • Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
  • Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
 1/17/2014Routine96Advise & Educate

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