- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Containers of food are being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Ham is being held at 50°F in a reach in cooler. Milk is being held at 48°F in a reach in cooler. Sliced tomato is being held at 50°F in the make table. (6 penalty points)
3 occurences.
- Critical: Chicken is being held out of temperature control at 100°F on a counter. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: Gyro meat is not time-marked. Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: The interior ceiling of the ice machine is unclean. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Various walls are damaged. (1 penalty point)
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3/26/2015 | Routine | 63 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverage is not separated from food preparation area. (3 penalty points)
Corrected on site.
- Food employee is not using hair restraint. (1 penalty point)
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Containers of food are being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Cut tomato is being held at 50 °F in the make table. (6 penalty points)
- Critical: Opened package of hot dogs in the walk-in cooler are not date-marked. (3 penalty points)
- Critical: Gyro meat is not time-marked. Written procedures for using time as a public health control are not available. (6 penalty points)
- Single service item boxes are stored on the floor in the storage room. (1 penalty point)
- Critical: The top interior of the ice machine is unclean. (6 penalty points)
|
7/2/2014 | Routine | 64 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Roast beef is being held at 48°F in the make table. (6 penalty points)
Corrected on site.
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Paper is stuffed in ventilation. (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)
- Hood baffles are dusty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: A spray hose hangs below the flood rim of the 2 compartment sink. (6 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The floor is dirty under the cookline. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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2/5/2013 | Routine | 34 | Approved |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- The Magic Chef fridge is not with durable materials to withstand commercial use. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- The area below the wooden grater of the cooked is not smooth, non absorbing, and easily cleanable. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
5/3/2012 | Routine | 77 | Advise & Educate |
- Unable to document that all employees have food handler cards. (1 penalty point)
- Unable to document that the certified food safety manager is present. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Various items are being held at 48-46 °F in the make table. (6 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Small refrigerator near drive thruis not ANSI accredited or equivalent (commercial grade). (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The shelving with onions are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Hand sinks in the front area lack hand washing signage. (1 penalty point)
- The ceiling and light fixture near the salad prep area is very dusty. (1 penalty point)
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6/17/2011 | Routine | 77 | Advise & Educate |
- Critical: Employee failed to wash their hands between changing out their gloves. (6 penalty points)
- Critical: An open employee drink is stored on the onion prep table. (6 penalty points)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
Corrected on site.
- Critical: Observed employee rinsing out wipe cloth in frontline hand sink. (3 penalty points)
- Flooring in walk in freezer noted in disrepair. (1 penalty point)
- Critical: Container where chlorine sanitizing solution is stored lacks label with common name. (6 penalty points)
|
9/8/2010 | Routine | 72 | Advise & Educate |
- Unable to verify current food handler cards. (1 penalty point)
- Unable to verify current certified food safety manager license. (1 penalty point)
- Front cookline cold drawer unit and fridge next to it are not able to hold temperature at 41*F or less. (1 penalty point)
- Critical: Observed employee rinsing off wipe cloth in frontline hand sink. (3 penalty points)
- Front hand sink lacks a hand wash reminder sign. (1 penalty point)
- Walk in freezer floor noted in disrepair. Wall adjacent to ice machine is damaged. Some floor tiles are damaged. (3 penalty points)
3 occurences.
- Critical: A chemical cleaner in a spray bottle is not labeled. (6 penalty points)
|
1/28/2010 | Routine | 84 | Advise & Educate |
- Critical: Employees on cook line did not wash their hands between changing out gloves. (6 penalty points)
- Various bulk storage bins are not labeled. (1 penalty point)
- Critical: Tuna salad stored in upper portion of cookline prep fridge noted at 54*f. (6 penalty points)
- Facility lacks chlorine test strips. (1 penalty point)
- Three compartment sink is not properly sealed to the wall. (1 penalty point)
- Critical: Chlorine sanitizer solution for wipe cloths is too strong. (6 penalty points)
Corrected on site.
- Baffles to vent hood system in back room are soiled. Some walls in the walk in fridge are soiled along with fan covers. (2 penalty points)
2 occurences.
- Wall down single service storage aisle is damaged. Some corner tiles in back room are damaged. (2 penalty points)
2 occurences.
- Some corner tiles in back room are soiled. (1 penalty point)
- Vent covers in back room along with light covers are soiled. (1 penalty point)
|
6/1/2009 | Routine | 73 | Advise & Educate |
- Critical: Employees on cook line did not wash their hands between changing out gloves. (6 penalty points)
- Various bulk storage bins are not labeled. (1 penalty point)
- Critical: Tuna salad stored in upper portion of cookline prep fridge noted at 54*f. (6 penalty points)
- Facility lacks chlorine test strips. (1 penalty point)
- Three compartment sink is not properly sealed to the wall. (1 penalty point)
- Critical: Chlorine sanitizer solution for wipe cloths is too strong. (6 penalty points)
Corrected on site.
- Baffles to vent hood system in back room are soiled. Some walls in the walk in fridge are soiled along with fan covers. (2 penalty points)
2 occurences.
- Wall down single service storage aisle is damaged. Some corner tiles in back room are damaged. (2 penalty points)
2 occurences.
- Some corner tiles in back room are soiled. (1 penalty point)
- Vent covers in back room along with light covers are soiled. (1 penalty point)
|
6/1/2009 | Routine | 73 | Advise & Educate |
- Critical: Employee did not wash their hands between handling raw hamburger patties and ready to eat foods. (6 penalty points)
- Critical: Observed employee touch cooked hamburger patty with their bare hand. (6 penalty points)
- The handle to the ice scoop is in contact with the ice. (1 penalty point)
Corrected on site.
- Critical: Cooked chicken stored in hot hold drawer on cookline noted between 122*f and 131*f. (6 penalty points)
- Critical: Raw steak in cold drawer and deli meat in cookliine fridge noted at 47*f. (6 penalty points)
- There is no ambient air thermometer in the front cookline fridge. (1 penalty point)
- Fan covers in walk in freezer are dirty. (1 penalty point)
- Flooring in walk in freezer is damaged. (1 penalty point)
- The wall behind the bag in box is damaged. (1 penalty point)
- Critical: A chemical bottle is not properly labeled. (6 penalty points)
Corrected on site.
|
11/22/2008 | Routine | 65 | Advise & Educate |
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