- Not all food employees have a current food handler card from an approved source. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Cut tomatoes and roasted pepers are holding at 51 F in the pizza prep reach in cooler. Ranch, pico de gallo, and cut lettuce are holding at 50 F in a make table top. (6 penalty points)
2 occurences.
- Single service items in the storage shed are stored on the floor. (1 penalty point)
- The pizza reach in cooler is not maintained to hold proper temperatures. (1 penalty point)
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- The floor tiles in the prep area are damaged. Areas of the floor in the bar are missing grout. (1 penalty point)
2 occurences.
- The floor in the walk in freezer is dirty. (1 penalty point)
|
7/8/2015 | Routine | 78 | Advise & Educate |
- Not all food employees have a current food handler card from an approved source. Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The interior of the ice bin is dirty. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- 3 compartment and hand sink faucets are leaking. The drain pipe under the dish machine is broken. (1 penalty point)
2 occurences.
- Tile by the 3 compartment sink is loose and missing grout. (1 penalty point)
|
1/12/2015 | Routine | 82 | 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)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: A dressing container is stored in direct contact with unprotected food. (6 penalty points)
- Shelves in the walk-in cooler are dirty. (1 penalty point)
- Critical: A hand sink is being used for purposes other that hand washing. (3 penalty points)
- Various faucetws are leaking. The oven drain is going onto the floor. (1 penalty point)
Corrected on site.
2 occurences.
- There are holes in the walls throughout the kitchen. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
|
7/17/2014 | Routine | 80 | 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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Filter in the venthood is damaged. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- Shelves in the walk-in cooler are dirty. (1 penalty point)
- There is no hand drying provision at the bar hand sink. (3 penalty points)
- Areas of the floor are missing grout. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
10/25/2013 | Routine | 83 | Advise & Educate |
- Not all food employees have a current food handler card from an approved source. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (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. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- There are holes in the wall in the walk in freezer. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- The floor in the walk in freezer is not clean. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- The paper towel dispenser in the bar is not working. (3 penalty points)
Corrected on site.
- There are holes in the wall in the bar. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
- Wall behind the bar dump sink is dirty. (1 penalty point)
|
5/28/2013 | Routine | 79 | 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)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
- Critical: The interior of the ice bins are unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sink by the walk in is being used for purposes other than hand washing. (3 penalty points)
- Drain lines under the bar are not installed above the floor to facilitate cleaning. (1 penalty point)
- There are holes in the wall under the bar. Areas of the floor are missing grout. Floor tiles are broken on the cook line. (1 penalty point)
3 occurences.
|
11/2/2012 | Routine | 78 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. Clean dishes have food debris on them. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
Corrected on site.
- The floor is dirty in the walk-in freezer. (1 penalty point)
Corrected on site.
|
6/6/2012 | Routine | 87 | Advise & Educate |
- Critical: The raw beef and raw chicken are being held from 47-48 F in the cold drawer. (6 penalty points)
- Gaskets are damaged on the reach in. (1 penalty point)
- There is no soap available at the bar handsink. (3 penalty points)
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
|
1/27/2012 | Routine | 89 | Advise & Educate |
- Critical: The hamburgers are being held at 45 F in the cold drawer. (6 penalty points)
- The make table unit lids are in disrepair. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- There is water leaking from the beer coolers. (1 penalty point)
|
10/3/2011 | Followup | 86 | Advise & Educate |
- Critical: The ranch dressing is being held at 52 F in the ice bath. The ranch dressing is being held at 54 F in the make table. The pork is being held at 54 F in the cold drawer #2. The hamburgers are being held at 45 F in the cold drawer. (6 penalty points)
4 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- There is water leaking from the beer coolers. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
|
9/26/2011 | Routine | 86 | Advise & Educate |
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