- Unable to verify all food handlers on site. (1 penalty point)
- Critical: Employees are handling ready to eat foods (naan) with bare hands. (6 penalty points)
Corrected on site.
- A container of chicken is being stored on the floor in the walk in cooler. (1 penalty point)
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
Corrected on site.
- 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: Ready to eat naan was reconditioned on site. (6 penalty points)
- Critical: Food (onion) is being stored in non-food grade containers (garbage bags). (6 penalty points)
Corrected on site.
- Single service items are stored on the floor. Food equipment is being stored outside of the facility. Single service trays are not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
3 occurences.
- Cardboard is being used as shelf liner. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
2 occurences.
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- Insect control devices are installed above food preparation areas. (1 penalty point)
- An exterior door is not tight fitting (shed storage). (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
10/12/2015 | Routine | 68 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no training certifed or registered food safety manager. Registration requires showing a copy of the training certificate to the health department and paying $15.00 at the Environmental Health office in Murray. (1 penalty point)
- Critical: Raw in-the-shell eggs are stored on the top shelf in with walk-in cooler. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site the day before, or earlier, are not labeled with the date of preparation. (3 penalty points)
- Chest Freezers are not commercial rated. When these wear out, they must be replaced by approved models. In the meantime, place castor wheels under the chest freezers so that they may be moved easily for cleaning. (1 penalty point)
- There is no mop sink. (1 penalty point)
- Critical: Pans and wiping cloths are stored in the handsink. The handsink is to be used ONLY for handwashing. (3 penalty points)
- Critical: Not all compartments of the 3 compartment sink are indirectly drained. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
- Hand sinks in the kitchen lack hand washing reminder signage. (1 penalty point)
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11/13/2014 | Routine | 76 | Advise & Educate |
- Utensils are stored in standing water. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
2 occurences.
- Food equipment is being cloth dried after cleaning and sanitizing. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Not all compartments of the 3 compartment sink are indirectly drained. (6 penalty points)
|
6/6/2013 | Critical Item | 89 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- There is no registered food safety manager registered with Salt Lake County Health Dept. The $15.00 fee has not been paid. (1 penalty point)
- The back door is propped open. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
4/25/2013 | Routine | 95 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- 1) A paper bag of beans is stored directly on the floor. 2) A box of pita wraps in stored directly on the floor. It must be elaveted at least 6 inches. (2 penalty points)
2 occurences.
- Non-commercial chest freezers are not elevated or on wheels for cleaning the floor underneath. (1 penalty point)
- Critical: Use of the hand sink is blocked by trays placed inside the basin. (3 penalty points)
Corrected on site.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Some of the floor tiles are cracked. (1 penalty point)
- Floor /wall junctures are coved and sealed. Rubber coving is a possibility to consider. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name of contents. (6 penalty points)
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7/25/2012 | Routine | 84 | Advise & Educate |
- Unable to verify that all employees have current food handler training. (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)
Corrected on site.
- Cabinetry is not smooth, easily cleanable and non-absorbent. Cardboard is being used as shelf liner. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
3 occurences.
- Non commercial freezers are not elevated six inches or on wheels to facilitate cleaning. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- there is no Soap available at the handsink. (3 penalty points)
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10/14/2011 | Routine | 83 | Advise & Educate |
- Not all employees have a food handlers card. (1 penalty point)
- Critical: Employee personal beverages are stored on a food prep surface. (6 penalty points)
Corrected on site.
- Critical: Raw eggs are stored above ready-to-eat foods. (6 penalty points)
- Wet wiping cloths are stored on the counter. (1 penalty point)
- Beans and potatoes in buckets, are stored on the floor. (1 penalty point)
- Improper methods are used to cool food. Note: PIC bought ice to cool food. (3 penalty points)
- Critical: Not all potentailly hazardous ready-to-eat foods heald longer than 24-hours are date-marked. (6 penalty points)
- Single serve containers are not stored to protect from contamination. (1 penalty point)
- The bottom of the freezer is lined with cardboard. (1 penalty point)
- Personal items are stored next to rice. (1 penalty point)
- Paint is stored in a food preparation area. (1 penalty point)
Corrected on site.
- Glass cleaner is stored next to foil and single serve items. (3 penalty points)
Corrected on site.
|
9/7/2010 | Routine | 69 | Advise & Educate |
| No violation noted during this evaluation. | 3/10/2010 | Routine | 100 | Advise & Educate |
- Serv Safe Certificate not registered with SLVHD. (1 penalty point)
- Critical: Employees do not wash hands when necessary. (6 penalty points)
- Critical: An employee touches ready to eat food such as pita with his bare hands. (6 penalty points)
- Critical: Various foods in the cooler are exceeding the rapid cooling times (6 penalty points)
- Critical: Waste water, used to wash down the roof, was discharged to the ground. (3 penalty points)
- Both outside doors are propped open without screens. (2 penalty points)
2 occurences.
|
7/11/2009 | Routine | 76 | Advise & Educate |
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