- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: ROP area is not seperated from normal prep area to prevent contamination. ROP is not limited to employees specially trained. Leftovers are being re-packaged (ROP) against HACCP plan. No Managerial control over ROP (3 penalty points)
4 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. ceiling tiles are missing Areas of the floor are missing grout. (1 penalty point)
4 occurences.
- Facility is not following haccp plan. Left overs are being re-packaged this is not in accordance with the approved HACCP plan. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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10/15/2015 | Routine | 91 | Advise & Educate |
- Critical: Raw meat is stored above ready-to-eat foods in the make table. (6 penalty points)
- Critical: cooked steak is being held at 115°F in a warmer. (6 penalty points)
- Critical: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- Critical: persons making tortilas block hand sink from being used. Handwash sink is blocked. (3 penalty points)
2 occurences.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Areas of the floor are missing grout. ceiling tiles are missing (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
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1/21/2015 | Routine | 69 | Advise & 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)
- Food in the storage room is not covered to prevent contamination. Dough not covered to prevent contamination from hand sink. (1 penalty point)
2 occurences.
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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7/11/2014 | Routine | 87 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Critical: Cooked chicken is being held out of temperature control at 108 °F on a counter. (6 penalty points)
- Food is being stored in grocery bags in the walk-in cooler. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
Corrected on site.
- An employee purse is stored on a shelf with food equipment. (1 penalty point)
- The floor tiles are damaged in front of the three compartment Sink. (1 penalty point)
- The floor/wall juncture lacks coving under the three compartment sink and at the wall across from the walk-in cooler.. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
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2/14/2013 | Routine | 79 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: The cook chill food temperatures are not being examined for proper operation twice daily. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- The employee restroom handsink lacks paper towels. (3 penalty points)
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3/5/2012 | Routine | 81 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: The shrimp and salsa are being held from 45-47 F in the make table. (6 penalty points)
- Critical: Cook chill food temperatures are not being examined twice daily. (6 penalty points)
- There are no hand drying towels at the handsinks. (3 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
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9/22/2011 | Routine | 83 | Advise & Educate |
- Critical: Cook chill food temperatures are not being examined twice daily. (3 penalty points)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
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5/11/2011 | Followup | 92 | Advise & Educate |
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