- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employee drink is stored above the 3-compartment sink. (3 penalty points)
Corrected on site.
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Raw seafood is thawing in standing water. (1 penalty point)
Corrected on site.
- Critical: Cooked meats are being held at 46°F in the walk in cooler. Cooked chicken and deli meats are being held at 48°F in the make table. (6 penalty points)
2 occurences.
- Critical: Deli meats in the walk-in cooler are not date-marked. (3 penalty points)
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The top interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The back door is propped open. (1 penalty point)
Corrected on site.
- Walk-in cooler floor is damaged. (1 penalty point)
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8/26/2015 | Routine | 69 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food employees are not using hair restraints. (1 penalty point)
- Critical: Grilled chicken is being held at 47°F in the make table. Sliced beef is being held at 49°F in a reach in cooler. (6 penalty points)
2 occurences.
- 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)
- Critical: Customer self-serve milk carafe is not time-marked. Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Cutting board is scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Dumpster lids are left open. (1 penalty point)
- The ceiling in the storage room is damaged. The ceiling should be repaired prior to the next inspection. (1 penalty point)
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3/30/2015 | Routine | 62 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Milk is being held at 44 °F in the walk in cooler. Meat is being held at 45 °F in the middle deli case. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Self-serve milk carafe is not marked or otherwise identified to indicate the time when the food was removed from temperature control. Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
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9/12/2014 | Followup | 80 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat food on speed racks in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food container is not labeled with the common name of the food. (1 penalty point)
- In-use utensil is stored with handles in contact with food in the deli case. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Milk is being held at 45 °F in the walk in cooler. Pasta is being held at 45 °F in a reach in cooler. Cooked meat is being held at 47 °F in the deli case cooler. Cooked chicken is being held at 50 °F on the make table. (6 penalty points)
4 occurences.
- Critical: Not all food in the walk-in cooler or reach-in cooler are date-marked. (3 penalty points)
- Critical: Self-serve milk carafe is not time-marked. Written procedures for using time as a public health control are not available. (6 penalty points)
- Critical: The top interior of the ice machine is unclean. The canopener blade is unclean to sight and touch. (6 penalty points)
2 occurences.
- Critical: A spray hose hangs below the flood rim of the 3 compartment sink. (6 penalty points)
- Critical: A pitcher of water is stored in the hand sink. (3 penalty points)
- Light cover is missing for a light fixture above make table. (1 penalty point)
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9/11/2014 | Routine | 59 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: The person in charge is unable to demonstrate knowledge of correct procedures for storage utensils and food contact surfaces. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- A container of food is being stored on the floor. (1 penalty point)
- Critical: A deli case not intended for cooling is being used to cool hot foid. (3 penalty points)
- Critical: Various items are being held at 45 °F in the walk in cooler. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- •There is a space between the baffles of the hood. (1 penalty point)
- Critical: The bar 3 compartment sink is not indirectly drained. (6 penalty points)
- Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent expising insulation with mold present. (1 penalty point)
2 occurences.
- The toilet room doors are not self-closing. (1 penalty point)
- Food equipment is stored outside. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- •There is a hole in the wall below the prep sink. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- Carpeting is installed in a food storage room that contains a freezer. (1 penalty point)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
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10/22/2013 | Routine | 59 | Advise & Educate |
- Critical: The mop sink is directly adjacent to the hand sink and food preperation sink. The sink must be lowered to prevent contamination. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
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3/19/2013 | Followup | 92 | Advise & Educate |
- Food is stored on the ground in the walkin. (1 penalty point)
- Critical: Food and food equipment are stored outside. The mop sink is directly adjacent to the prep sink and hand Sink. (6 penalty points)
2 occurences.
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The area outside where food and equipment are stored is not enclosed. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The ducting is unclean above the kitchen area. (1 penalty point)
|
2/27/2013 | Followup | 88 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
- Critical: The mop sink is directly adjacent to a food preperation Food is stored and prepped outside. (6 penalty points)
2 occurences.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: chicken and ricesoup is being held at 49 °F in the walk in cooler. (6 penalty points)
- Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The rear area is not enclosed. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The ducting in the rear of the kitchenB unclean. (1 penalty point)
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2/14/2013 | Routine | 68 | Advise & Educate |
- Critical: Various itemsarebeing heldbetween 45-46° F in the walk in cooler. (6 penalty points)
- The Frigidaire upright freezer is not durable for commercial use. (1 penalty point)
- Critical: There is no working probe thermometer available with range of 0 - 220°F. (3 penalty points)
- Equipment is not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- The upright freezer interior is in disrepair. (1 penalty point)
- There is no mop sink in the facility. (1 penalty point)
- An exterior screen door is not tight fitting. (1 penalty point)
- Various walls are damaged. (1 penalty point)
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7/19/2012 | Followup | 85 | Advise & Educate |
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- The Frigidaire upright freezeris not durable for commercial use. (1 penalty point)
- Critical: The walk in cooler is unable to hold potentially hazardous foods at or below 41°F. (3 penalty points)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Equipment is not installed at least 6 inches above the floor to facilitate cleaning. (upright freezer) (1 penalty point)
- The upright Frigidaire freezeris damaged inside. (1 penalty point)
- The pipes of the fire suppression system are unclean with an accumulation of grease and dust. The hood is unclean. (1 penalty point)
2 occurences.
- There is no mop sink in the facility. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- An exterior door is not tight fitting. (1 penalty point)
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7/17/2012 | Routine | 79 | Advise & Educate |
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