- Various walls are damaged. Areas of the floor are missing grout. Various floor surfaces are damaged. (1 penalty point)
3 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Dead cockroaches have not been removed from the premises, in the ware washing area. (1 penalty point)
- Nonfunctional equipment is stored on the premises. (1 penalty point)
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10/12/2015 | Critical Item | 95 | Advise & Educate |
- Unable to verify all food handlers on site. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Critical: Raw chicken is stored above ready to eat foods in the reach-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Food is being prepared on a cutting board on a waste receptacle. (6 penalty points)
Corrected on site.
- Critical: Cut melon is being held at 45°F in a reach in cooler. (6 penalty points)
- 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)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. The walk-in door is repaired with a rubber cord. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. The meat band saw is dirty to sight and touch. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
4 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- The dumpster area is not maintained clean. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Various ceiling surfaces are damaged, in the walk-in cooler and freezer, and ware washing area. There are various holes in the walls. (1 penalty point)
2 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
- Nonfunctional equipment is stored on the premises. (1 penalty point)
- Employees are smoking in the kitchen. (1 penalty point)
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9/16/2015 | Routine | 43 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Sliced tomatoes are being held at 59°F in the make table. (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- The walk in door is repaired with a bungee cord which is not smooth or easily cleanable. Handles are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice bin is dirty. The canopener is unclean to sight and touch. The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
5 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various ceiling 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)
- Various ceiling surfaces are damaged. Various floor surfaces are damaged. Areas of the floor are missing coving. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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1/28/2015 | Routine | 75 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- The ice scoop is stored with the handle in contact with culinary ice. In-use utensils are stored with handles in contact with food. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
3 occurences.
- Food in the walk-in cooler is not covered to prevent contamination. Food is being stored on the floor in the walk in freezer. (1 penalty point)
2 occurences.
- Critical: Various items are being held at 48-52 °F in a reach in cooler. Raw steak is being held at 48°F in a steak reach in cooler. (6 penalty points)
2 occurences.
- A reach-in cooler with salad dressing is not maintained to hold potentially hazardous food at or below 41°F. A steak reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (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)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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6/10/2014 | Routine | 71 | Advise & Educate |
- Critical: Raw chicken is stored above ready to eat foods in the reach-in cooler. (6 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the storage room is not covered to prevent contamination. 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. Food is being stored on the floor in the walk in freezer. (1 penalty point)
4 occurences.
- Critical: Potentially hazardous food is being cooled at room temperature. (3 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Both the door in the walk in and in the freezer are repaired with a bungee cord, which is not smooth or easily cleanable. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The interior of the ice machine is unclean. The interior of the ice bin is dirty. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
4 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Fan covers in the freezer are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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1/16/2014 | Routine | 63 | Advise & Educate |
- Critical: Raw fish is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Lettuce is being held out of temperature control at 67 °F on a counter. Steak is being held at 44°F in a reach in cooler. Hard boiled egg is being held at 59°F in the make table. Cooked potatoes are being held at 44 °F in a reach in cooler. (6 penalty points)
4 occurences.
- The walk in doors are in disrepair and held in place with bungee cords. Gaskets are damaged on a door in the walk in unit. A make table is not maintained to hold potentially hazardous food at or below 41°F. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
Corrected on site.
4 occurences.
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
3 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Walk in floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The light bulb inside the walk in is not shielded or shatterproof. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Various floor surfaces are damaged. Walls in the walk in are damaged. Ceiling surfaces in the walk in are damaged. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Critical: There are numerous fruit flies present in the facility. (3 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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9/4/2013 | Routine | 71 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food in the storage room is not covered to prevent contamination. (1 penalty point)
- 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)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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4/1/2013 | Routine | 82 | Advise & Educate |
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
Corrected on site.
- The ice scoop is stored with the handle in contact with culinary ice. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- Food in the storage room is not covered to prevent contamination. Food is being stored on the floor in the walk in freezer. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The hand sink basin is not sealed to the counter (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. The underside of the shelf above a dry storage area is unclean. (6 penalty points)
3 occurences.
- Light bulbs are not shielded or shatter resistant above food preparation areas. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Critical: Chemicals are stored above food. (6 penalty points)
Corrected on site.
|
11/27/2012 | Routine | 74 | Advise & Educate |
- The ice scoop is stored with the handle in contact with culinary ice. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Raw meat is being held at 60 °F in the Norlake rreach in cooler. (6 penalty points)
- 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: The interior of the ice machine is unclean. The potato peeler was put away dirty. (6 penalty points)
2 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: There is no hot water at the hand sink. The hot water knob is broken. The faucet at the hand sink is leaking and the bowl of the hand sink is loose. (6 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A container of sanitizer wiping cloths is not labeled (6 penalty points)
- Critical: _ Chemicals are stored above food. (6 penalty points)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
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7/31/2012 | Routine | 59 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. Food is being stored on the floor in the walk in freezer. (1 penalty point)
- 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)
- The salad bar reach in lacks an ambient air thermometer. (1 penalty point)
- a knife handle is being held together with tape and plastic wrap (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Areas of the kitchen are missing coving Various walls are damaged. Various floor surfaces are damaged. Floor tiles are missing (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- An employees jacket is stored on a food prep surface (1 penalty point)
- Critical: Chemicals are stored above food. (6 penalty points)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
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3/20/2012 | Routine | 72 | Advise & Educate |
Restaurant representatives - add corrected or new information about Coachmans Dinner & Pancake Hse, 1301 S State St, Salt Lake City, UT 84115 »