- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Single service items are not stored to prevent contamination. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
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11/25/2014 | Routine | 83 | Advise & Educate |
- 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)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Non-portable equipment is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
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10/1/2013 | Routine | 92 | Advise & Educate |
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- The hot-point refidgerator is not durable for commercial use. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (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. (1 penalty point)
2 occurences.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
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8/7/2012 | Routine | 95 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cooked ham is being held at 60 F and butter is being held at 63 F on the table. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Hotpoint refrigerator is not a commercial grade unit. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Make table is in disrepair. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
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8/15/2011 | Routine | 84 | Advise & Educate |
- Unable to verify a registered manager permit. (1 penalty point)
- Critical: Olive juice is at 49F, cooked chicken is at 53F, sliced turkey is at 53F in the cold table and corned beef is at 63 F (discarded) in the reachin. (6 penalty points)
- The Hotpoint is not an ANSI accredited unit. (1 penalty point)
- Unable to verify a probe-style food thermometer which will measure temperatures less than 50 F. (1 penalty point)
- The amibient air thermometer inside of the Hotpoint is not accurate to within +/- 3F (reads 52). (1 penalty point)
- The ambient air thermomter is not designed to register temperatures less than 50F inside of the True cold table/reachin. (1 penalty point)
- The coldtable/reachin is not capable of holding food at 41F or less. (1 penalty point)
- Laminant is damaged in the warewash area and the service area. The 3-compartment sink seal to the wall is damaged. (2 penalty points)
2 occurences.
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7/19/2010 | Routine | 86 | Advise & Educate |
- Exposed wood is not sealed to be smooth, durable, non-absorbent and easily cleanable under the handsink area and under the coffee machine. (1 penalty point)
- Unable to verify an ambient air thermometer inside of the cold display. (1 penalty point)
- Compressed gas tanks are not secured. (1 penalty point)
- Critical: Dishes are not sanitized before use after cleaning. (6 penalty points)
- Critical: Access to the handsink is blocked by a garbage can. (3 penalty points)
- There is no handwash reminder sign posted at the handsink. (1 penalty point)
- The floor is dirty under the 3-compartment sink. (1 penalty point)
- There is no cold water available at the hand sink. (3 penalty points)
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10/15/2009 | Routine | 83 | Advise & Educate |
- The ServSafe certificate is not registered with SLVHD. (1 penalty point)
- Critical: Slice turkey is held at the cold table at 47 F. (6 penalty points)
- Clean ware stored on the top shelf are not covered. (1 penalty point)
- A compressed gas tank is not secured. (1 penalty point)
- Handsink splash contaminates adjacent single service cups. (1 penalty point)
- The Hotpoint, ice machine and various utility lines are not elevated from the floor to facilitate cleaning. (1 penalty point)
- The cutting board is scored and stained. (1 penalty point)
- Exposed wood on the counter adjacent to the 3-compartment sink is not sealed. (1 penalty point)
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12/9/2008 | Routine | 87 | Advise & Educate |
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