- A container of food is being stored on the floor in the storage room. (1 penalty point)
- Critical: Sliced tomato is being held at 48°F in the make table. (6 penalty points)
- Critical: Gyro meat on rotisserie is not time-marked. Written procedures for using time as a public health control are not available. (6 penalty points)
- Linen washing machine is stored in the food prep area. (1 penalty point)
- Critical: Hand sink water temperature in the basement does not reach 100°F within 30 seconds. (3 penalty points)
- Various walls are damaged. (1 penalty point)
|
12/3/2015 | Routine | 82 | Advise & Educate |
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Soda boxes are stored on the floor in the basement. (1 penalty point)
- Critical: Gyro meat on rotisserie is not time-marked. Written procedures for using time as a public health control are not available. (6 penalty points)
- Linen washing machine is located in the food prep area. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Hand sink water temperature in the basement does not reach 100°F within 30 seconds. (3 penalty points)
- There is a small gap on the bottom of the exterior door. (1 penalty point)
|
1/12/2015 | Routine | 75 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Sliced tomato is being held at 45 °F in the make table. (6 penalty points)
- Critical: Chicken is being held at 120 °F in a warmer. Gyro meat is being held at 120° F in the rotisserie. (6 penalty points)
- Critical: Opened package of corn dog is not date-marked. (3 penalty points)
- Shelves in the basement are damaged. (1 penalty point)
- Critical: Areas inside the ice machine are dirty. (6 penalty points)
- There is a small gap at the bottom of the back exterior door. (1 penalty point)
- Critical: The soap and paper towel dispenses in the basement restroom is empty. (3 penalty points)
- There are holes in the wall in various locations. (1 penalty point)
|
5/19/2014 | Routine | 71 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands after rare hamburgers. (6 penalty points)
- Critical: Various food items are being held between 48-51°F in the cold drawer. (6 penalty points)
- Panels of the reach sealed together with packing tape. (1 penalty point)
- Various surfaces of the walk in contain mold growth. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent under the soda boxes. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent under the soda boxes.. (1 penalty point)
|
5/15/2013 | Routine | 78 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor. Food in the walk-in freezeris not covered to prevent contamination. (1 penalty point)
2 occurences.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Corn dogs on ice is being held out of temperature control at 46°F on a cart. Raw hamburger is being held at 47°F in the cold drawer. (6 penalty points)
2 occurences.
- Critical: Cut gyro meat is being held out of temperature control at 94°F below spit. Cooked chicken is being held at 125 °F in the auto sham. (6 penalty points)
2 occurences.
- Cardboard is being used as shelf liner. (1 penalty point)
- A nonfood grade drill is used to mix food. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- A refrigeration unit below the charbroiled is damaged exposing insulation. (1 penalty point)
- Cold drawer handles are dirty. Fan covers in the walk-in cooler are extremely dirty with an accumulation of dist and mold. (1 penalty point)
2 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- The downstairs handsink's air strainer is in disrepair. (1 penalty point)
- Various ceiling surfaces downstairs are not smooth, durable, easily cleanable and non-absorbent. Various wall surfaces downstairs are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces down stairs are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
3 occurences.
- There is a gap at the bottom of the exterior door. (1 penalty point)
|
9/13/2012 | Routine | 68 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Critical: The walls of the Walk in are unclean above food. (6 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
2 occurences.
- Various walls are damaged in the mop sink area. (1 penalty point)
- A Signin the walk in is moldy. (1 penalty point)
Corrected on site.
- coving is damaged in the walk in. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
4/27/2012 | Routine | 74 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food is being stored on the floor in the walk-in freezer. (1 penalty point)
- Critical: Sliced tomatoes are being held at 51 F in a container. (6 penalty points)
- Critical: Gyro meat is being held at 71F on the grill. (6 penalty points)
- Mechanical washer is located in the kitchen where it is exposed to food, clean utensils, and equipment. (1 penalty point)
- Hand sinks are not sealed to the adjacent wall. (1 penalty point)
- Various floor surfaces are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
|
12/19/2011 | Routine | 82 | Advise & Educate |
- Critical: Gyro meat is being held at 38°F on the grill. (6 penalty points)
- Critical: Food is being stored in non-food grade containers in the walk-in cooler (3 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Small Sanyo refrigerator is not a commercial grade unit. (1 penalty point)
- Mechanical washer is located in the kitchen where it is exposed to food, clean utensils, and equipment. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Various ceiling surfaces are damaged in the basement. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
9/7/2011 | Routine | 78 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
Corrected on site.
- Critical: Employee's food is stored next to other food items in the walk-in cooler. (6 penalty points)
- Critical: Raw pastrami is stored next to ready-to-eat tuna in the walk-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Buckets of dressing are being stored on the floor in the walk-in cooler. (1 penalty point)
- Mayonnaise is not protected from consumer contamination by using food guards, dispensers, or other effective means in the walk-in cooler. (1 penalty point)
- Critical: Sliced tomatoes in the cooling unit are being held at 46F and fry sauce is being held at 51 F (6 penalty points)
- Cardboard is being used to cover food in the onion ring preparation area. (1 penalty point)
- A white Sanyo refrigerator unit being used is not commercial grade. (1 penalty point)
- Mechanical clothes washer is located in the kitchen where it is exposed to food, clean utensils, and equipment. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- There is insufficient light intensity above the stove. (1 penalty point)
- Various ceiling surfaces are damaged in the basement. (1 penalty point)
- Ceiling air vents are dusty in the walk-in cooler. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored in the basement of the premise. (1 penalty point)
- Employees' jackets and hats are stored above food in the storage area. (1 penalty point)
|
6/13/2011 | Routine | 62 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Buckets of dressing are stored on the walking floor. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- A wet terry cloth covers food in the walkin. (1 penalty point)
- The small white Sanyo is not ANSI accredited. (1 penalty point)
- the walkin ambient air thermometer is not accurate. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The hood seal to the wall is damaged (1 penalty point)
- Wood shelves are damaged (1 penalty point)
3 occurences.
- The north exterior door does not provide a tight fit along the bottom. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Light intensity in food preparation areas is less than 50 foot candles. (1 penalty point)
- The wall is damaged behind the dessert dispenser (1 penalty point)
- Critical: A gas powered Toro Power clear 180 is stored adjacent to boxes of food product. (6 penalty points)
|
1/4/2011 | Routine | 78 | Advise & Educate |
Restaurant representatives - add corrected or new information about Crown Burger Restaurant, 118 N 300 W, Salt Lake City, UT 84103 »