- 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)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- In-use knives are stored in an unclean location between pieces of equipment. In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Food is being stored in non-food grade bags. (6 penalty points)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Non-food contact surfaces of various equipment are dirty. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- The light intensity on the cook line is insufficient and measuring at 12 foot candles. (1 penalty point)
- Floor tiles under the cook line are missing. (1 penalty point)
- Walls and floors in the back room are dirty. The floor and wall on the cook line is dirty. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- The rubber base is missing or separated from the wall in various areas. (1 penalty point)
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3/10/2015 | Routine | 74 | Advise & Educate |
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sinks are not installed at adequate intervals. (6 penalty points)
- A ceiling tile is not smooth, durable, easily cleanable, and non absorbent. (1 penalty point)
- An exterior door is not tight fitting. (1 penalty point)
- Ceiling repairs in the kitchen are not finished to be smooth durable easily cleanable and non absorbent. Floor tiles under the cook line are missing. (1 penalty point)
2 occurences.
- The floor in the walk in is dirty. The floors and walls are dirty in various areas. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The rubber base is missing or separated from the wall in various areas. (1 penalty point)
- Dead cockroaches have not been removed from the premises. (1 penalty point)
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8/4/2014 | Followup | 71 | Advise & Educate |
- Not all employees have food handler cards on site for verification. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- A cup with no handle is used as a food scoop. In-use utensils are stored with handles in contact with food. Utensils are stored in standing water. (1 penalty point)
3 occurences.
- Food is being stored on the floor in the walk in freezer. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Cut cabbage is being held out at room temperature. (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: Food is being stored in non-food grade containers. (6 penalty points)
- Clean equipment is stored on the floor under the cook line. (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
2 occurences.
- Critical: Clean food equipment is stored on a dirty magnet strip. Shelves in the walk-in cooler are unclean to sight and touch. The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
4 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Fan covers in the walk-in cooler and freezer are dirty. Reach-in cooler handles and gaskets are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sinks are not installed at adequate intervals. (6 penalty points)
- Critical: The hand sink is draining onto the floor. (6 penalty points)
- A ceiling tile is not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The back door is propped open. (1 penalty point)
- Ceiling repairs in the kitchen are not finished to be smooth, durable, easily cleanable, and non absorbent. Floor tiles are missing under the cook line. There is a large gap between the wall and the ceiling. There are holes in the wall and the ceiling. Areas of the floor are missing grout. (1 penalty point)
5 occurences.
- The floor is dirty in various areas. The floor is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Critical: There are live cockroaches in the establishment. (3 penalty points)
- Dead cockroaches have not been removed from the premises. (1 penalty point)
- Critical: "Black Flag Home Insect Control" is being used in the facility. (6 penalty points)
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7/28/2014 | Routine | 35 | Advise & Educate |
- Not all food employees have a current food handler card on site for verification. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- A strainer is stored on dirty pipes. Utensils are stored in standing water. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Sprouts, cut leafy greens and raw shell eggs are being held out of temperature control at 70 °F on a counter. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Pots and pans are stored on the floor under the cook line. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Reach-in cooler handles are dirty. There is an accumulation of food debris under the cook line. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- There are holes in the wall throughout the kitchen. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. Floor sinks are dirty. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Critical: Ortho Home Defense is being used in the kitchen. (6 penalty points)
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9/4/2013 | Routine | 65 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food employees are not using hair restraints. (1 penalty point)
- Critical: The person in charge is not ensuring that persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas. (3 penalty points)
- Utensils are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Bags of sugar are stored on the floor. Food is being stored on the floor in the walk in freezer. (1 penalty point)
2 occurences.
- Critical: Cooked rice is being cooled at room temperature. Cooked rice is being cooled in covered containers. (3 penalty points)
- Cooking equipment is stored under the stoves. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- There is an accumulation of food debris under the grill. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- There are holes in the walls throughout the kitchen. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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12/20/2012 | Routine | 74 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. Food is being stored on the floor outside the walk in freezer. (1 penalty point)
2 occurences.
- Critical: Sprouts and leafy greens are being held out of temperature control at 65°F on a counter. (6 penalty points)
Corrected on site.
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. The back wall of the walk in cooler is rusted. (1 penalty point)
2 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- There is a damaged ceiling tile across from the 3-comp Sink. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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4/20/2012 | Routine | 81 | Advise & Educate |
Restaurant representatives - add corrected or new information about Cindy Lee Cafe, 264 S Main St, Salt Lake City, UT 84101 »