- Critical: The establishment is packaging potentially hazardous food using a reduced oxygen packaging method without a HACCP plan. (3 penalty points)
|
4/1/2015 | Followup | 97 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- 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)
- Food equipment items are being stored in a shed with open chemicals. (1 penalty point)
- Critical: Meat on the grill is being held at 99F. (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)
- Critical: The establishment is packaging potentially hazardous food using a reduced oxygen packaging method without a HACCP plan. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Lights are out in the warewashing room. Gaskets are damaged on a walk-in unit. There are no light bulbs under the cooking hood. (1 penalty point)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the santizer compartment of the 3-compartment sink. (6 penalty points)
- Critical: The interior of the ice machine is unclean. Clean pots are being stored on mop racks above the mop sink. (6 penalty points)
- Wipes are being used at a liner. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sink is blocked with a large cooking sheet and a trash can. (3 penalty points)
- The wall to the left of the walk-in cooler is not smooth and non absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Not all floor/wall junctures are coved and sealed behind the 3-compartment sink. (1 penalty point)
|
3/26/2015 | Routine | 40 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (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: There is no sanitizer test kit available. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
|
5/13/2014 | Routine | 90 | Advise & Educate |
| No violation noted during this evaluation. | 8/14/2013 | Followup | 100 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- 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: Cut tomatoes are being held at 45F in the service line reach-in unit. Raw pork and pre-cooked ham are being held at 46F in the walk in cooler. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean cutting boards is stored on the floor. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: Sanitizer test strips are old and are no longer effective. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Walk-in cooler is not properly cold holding potenially hazardous foods at 41F or below. Reach-in unit by the service line is not properly cold holding potentially hazardous foods at 41F or below. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- Not all lights are shielded or shatterproof above the 3-compartrment sink and by the service line. (1 penalty point)
2 occurences.
- The floor is dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: There are flies in the kitchen. (3 penalty points)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
8/8/2013 | Routine | 37 | Permit Suspension |
- There is a hole above the 3-compartment sink. (1 penalty point)
- There is no mop sink in the facility. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent in the warewashing room. (1 penalty point)
- Wall behind the 3-compartment sink and handsink is not smooth and nonabsorbent (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
11/26/2012 | Followup | 94 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: A raw meat package is stored in contact with with ready-to-eat food in the reach-in cooler. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Cumin in the storage room is not covered to prevent contamination. (1 penalty point)
- Critical: Pork on grill roller is being held at 97F. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- There is exposed plywood on the door of the storage room. (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pipe under handsink is broken and water from the handsink is spilling on the floor. There is a hole in the wall above the 3-compartment sink. Gaskets are damaged on a refrigerator unit. (1 penalty point)
3 occurences.
- Fans in the walk-in are dirty. (1 penalty point)
- There is no mop sink in the facility. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent in the warewashig room and the food service area. Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent in the warewashing room. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent in the warewashing room. (1 penalty point)
3 occurences.
- Restrooms lack hand washing signage. (1 penalty point)
- Wall behind the handsink is not smooth and nonabsorbent. (1 penalty point)
- Not all floor/wall junctures are coved and sealed around the kitchen, warewashing, and inside walk-in cooler.. (1 penalty point)
|
10/23/2012 | Routine | 74 | Advise & Educate |
- Critical: 3 different food handlers are observed donning gloves, handling clean equipment and/or food without washing hands. (6 penalty points)
3 occurences.
- Critical: Container of raw chicken is stored in contact with container of cut lettuce in walk-in. (6 penalty points)
Corrected on site.
- Unwrapped single service lids are not stored inverted/covered (1 penalty point)
- Wooden glass ware storage cabinetry is not smooth and non-absorbent. (1 penalty point)
- Non-portable equipment (3 compartment sink and handsink) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Light bulbs are not shielded/shatter resistant above warewash area. (1 penalty point)
- Hand cleanser is not at hand sink. (3 penalty points)
- Hand drying provision is not at handsink. (3 penalty points)
Corrected on site.
- Drain lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Areas of ceiling are not smooth and non-absorbent. Areas of wall are not smooth and non-absorbent. Areas of floor are not smooth and non-absorbent. (1 penalty point)
3 occurences.
- Floor-wall junctures are not all coved and closed. (1 penalty point)
- Area behind building is not clean and free of items unnecessary to the operation of a Food Establishment. (1 penalty point)
|
2/3/2012 | Routine | 74 | Advise & Educate |
- Employee had not taken food handler training. (1 penalty point)
- The certified manager's certificate has expired. (1 penalty point)
- Critical: Employee is handling tortillas with bare hand contact. (6 penalty points)
- Cups are used as scoops in the dry ingredient bins. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food held over 24 hours are not being date marked. (6 penalty points)
2 occurences.
- (1) The microwave oven is in poor repair. (2) The handsink cabinet is in poor repair. (3) The gasket on the reach-in is in poor repair. (4) The electrical plate is missing in the toilet room. (1 penalty point)
4 occurences.
- The freezer has not been defrosted and has ice build-up. Note: Food is being stored in boxes in the freezer and does not allow for air circulation and the condenser need to be vacuumed out. (1 penalty point)
- (1) The floor in the warewashing area is not smooth, non-absorbent and easily cleanable. (2) The ceiling tiles are not smooth, non-absorbent and easily cleanable. (1 penalty point)
2 occurences.
- There is less than 10 foot candles of light in the walk-in. (1 penalty point)
- (1) The wall in the warewashing area is in poor repair. (2) There are missing ceiling tiles. (3) There are several holes in the wall that need repair. (1 penalty point)
3 occurences.
- (1) The ceiling diffuser is not clean. (2) The ceiling is not clean in the toilet room. (1 penalty point)
2 occurences.
- There is coving missing along the walls in the back area. (1 penalty point)
- (1) The small ice machine is not working and is not removed from the facility. (1 penalty point)
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4/27/2011 | Routine | 77 | Advise & Educate |
- Light bulbs do not all light. (1 penalty point)
|
7/21/2010 | Routine | 99 | Advise & Educate |
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