- Food equipment is not being air dried before being nested together. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- metal shelves are damaged (1 penalty point)
2 occurences.
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Various walls are damaged. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- Floor sinks are dirty. Walls are dirty in various areas. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
12/29/2015 | Routine | 89 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- metal shelves are damaged (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Critical: Hand sink used for other purposes (3 penalty points)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
12/9/2014 | Routine | 87 | |
- Food safety manager certification is expired. (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)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
5/16/2014 | Routine | 88 | Advise & Educate |
- Critical: the knives are stored in a dirty knife rack. (6 penalty points)
- Shelves that hold spices are dirty. (1 penalty point)
- The hot and cold handles on the three compartment sink are installed backward. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
|
10/17/2012 | Routine | 78 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
Corrected on site.
- Areas of the floor are missing grout. (1 penalty point)
|
11/21/2011 | Routine | 89 | Advise & Educate |
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
|
5/6/2011 | Routine | 92 | Advise & Educate |
- Foor handler card is unavailable. (1 penalty point)
- The shelves in the walk in are not completly smooth, and non-absorbant. (1 penalty point)
- The space between the walk in and wall is not sealed. (1 penalty point)
- The drawer by the stove is in disrepair. (1 penalty point)
- The fans in the freezer are dirty. (1 penalty point)
- The floor and wall by the soda machine is dirty. (1 penalty point)
|
10/18/2010 | Routine | 94 | Advise & Educate |
- Not all food employess have food handler cards. (1 penalty point)
- There i a wood block that is being used as a shelf leg in the freezer. (1 penalty point)
- The wall under the dish machine area is dirty. (1 penalty point)
|
4/9/2010 | Routine | 97 | Advise & Educate |
- Critical: The sanitizer in the warewasher does not register sanitizer. (6 penalty points)
Corrected on site.
- The tile by the warewasher is in disrepair. (1 penalty point)
|
10/9/2009 | Routine | 93 | Advise & Educate |
- Critical: Raw hamburger blood is being stored above margarine. (6 penalty points)
- Dry goods are stored on the floor. (1 penalty point)
- Critical: The back handsink is being used to store a bucket. (3 penalty points)
|
4/2/2009 | Routine | 90 | Advise & Educate |
Restaurant representatives - add corrected or new information about City Creek Post Acute, 165 S 1000 E, Salt Lake City, UT 84102 »