- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Various items in the Traulsen cooler are holding at 45 F inluding milk, cut melons, etc. (6 penalty points)
- Clean equipment is stored where it is exposed to splash and contamination from the griddle. (1 penalty point)
- Critical: Clean equipment is stored on dirty shelves. (6 penalty points)
- The bottom food storage shelf is dirtry. (1 penalty point)
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2/27/2015 | Routine | 80 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is stored where it is exposed to splash and contamination from the griddle. (1 penalty point)
- Critical: Clean equipment is stored on dirty shelves. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Employee purse is stored with establishment food. (1 penalty point)
- There are holes in the walls and ceiling throughout the kitchen and storeroom. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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7/2/2014 | Routine | 86 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: An employee did not wash hands between handling dirty and clean dishes. (6 penalty points)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Critical: Sausage is being cooled at room temperature in a closed bag. (3 penalty points)
- The filters in the vent hood are gapped and damaged. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Light bulbs are not shielded or shatter resistant in the storage area. (1 penalty point)
- There are holes in the wall throughout the kitchen. (1 penalty point)
- The walls and ceiling are dusty in the cook line. (1 penalty point)
- The fan on the cook line is dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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8/7/2013 | Routine | 76 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Filters are gapped in the vent hood. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the 3 compartment sink. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the reach-in cooler are dirty. (1 penalty point)
- Walls and ceiling on the cook line are dirty. (1 penalty point)
- The fan on the cook line is dirty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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7/27/2012 | Routine | 82 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: Whipped cream frosting is being held at 48°F in a reach in cooler. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The utility sink is not sealed to the adjacent wall. (1 penalty point)
- There are gaps in the vent hood filter. (1 penalty point)
- There is a bulb out in the vent hood. (1 penalty point)
- Employee jackets and purses are stored with food and single service items. (1 penalty point)
- The fan in the warewashing area is dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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12/29/2011 | Routine | 86 | Advise & Educate |
- Critical: An employee beverage is stored next to raisins. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- The kick plate on the reach-in cooler is missing. (1 penalty point)
- The ambient air thermometer in the reach-in is in disrepair. (1 penalty point)
- Critical: The fan above clean dishes is unclean. The fan above the food prep area is unclean. (6 penalty points)
2 occurences.
- Employee personal items are not stored separately from food and equipment. (1 penalty point)
- Critical: Not all chemicals are labeled with their common name. (6 penalty points)
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3/4/2011 | Routine | 77 | Advise & Educate |
- Various non-portable equipment is not spaced from immovable/non-portable surfaces for easy cleaning or sealed to nearby immovable/non-portable surfaces. (1 penalty point)
- Compressor cover is missing from reach-in. (1 penalty point)
- Chemical dispenser at mop sink lacks mark of A112 certification. (1 penalty point)
- Corner of wall is not repaired to be smooth and easily cleanable. (1 penalty point)
- Areas of wall and ceiling are not clean. (1 penalty point)
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7/13/2010 | Routine | 95 | |
- Critical: The raw eggs are stored next to mayo and cilantro. (6 penalty points)
- Critical: The 1/2 and 1/2 in the reach-in is measuring 54 F. (6 penalty points)
- Critical: The dish washer has no measurable amount of sanitizer. The hot water is reaching 137 F. (6 penalty points)
- The fan in the kitchen above the food preparation area is dirty. (3 penalty points)
- The inside of the ice machine has pink mold. (3 penalty points)
- Employee's personal items are stored next to food. (1 penalty point)
- Critical: Not all chemical bottles are labled- the pink soap. (6 penalty points)
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3/15/2010 | Routine | 69 | Advise & Educate |
- A wet wiping cloth stored on the counter top has not measurable amount of sanitizer. (1 penalty point)
Corrected on site.
- Single serve items are being stored next to a flour drain under the buffet line. (1 penalty point)
Corrected on site.
- In the dish area there is a bare piece of exposed wood. (1 penalty point)
- Various fans through out the facility are dirty. (1 penalty point)
- The hood above the cook one is dirty. (1 penalty point)
- The ceiling above the cook line is dirty. (1 penalty point)
- The plastic cover to the floor drain under the 3-compartment sink is dirty/moldy. (1 penalty point)
- Critical: A bottle holding green liquid is not labeled. (6 penalty points)
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5/27/2009 | Routine | 87 | Advise & Educate |
- Critical: Employee handling dirty dishes than handling clean dishes with the same gloves. (6 penalty points)
- The scoop is being stored in the (sugar) touching product. (1 penalty point)
- Critical: The watermelon on the buffet line holding at 58 F. (6 penalty points)
- The plates on the line are not being stored to prevent contamination. (1 penalty point)
- Critical: The dishwasher is not sanitizing properly. (6 penalty points)
- Critical: Thelid of the ice machine is dirty. (6 penalty points)
- There are no handwashing signs in the employee bathrooms. (1 penalty point)
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7/22/2008 | Routine | 73 | |
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