- Pressurized cylinders are not secured. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Various ceiling surfaces are damaged. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Employee belongings stored on cutting board. (1 penalty point)
|
10/15/2015 | Routine | 87 | Advise & Educate |
- wet paper towel stored in contact with ready to eat food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- DVD is stored on prep Surface. (1 penalty point)
Corrected on site.
|
2/17/2015 | Routine | 86 | Advise & Educate |
| No violation noted during this evaluation. | 10/13/2014 | Critical Item | 100 | |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Various surfaces are lined with foil. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sink is blocked (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
|
9/26/2014 | Routine | 78 | |
- Critical: Employees are eating in food preparation areas. (3 penalty points)
Corrected on site.
- The thermometer read out for the walk in fridge is not working. (1 penalty point)
Corrected on site.
- Critical: An ice paddle is being stored in direct contact with food debris in a reach in freezer. The meat slicer is unclean to sight and touch. (6 penalty points)
Corrected on site.
2 occurences.
- The bottom of a reach in freezer is dirty with food debris. Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
3 occurences.
- Walls are dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
1/2/2014 | Routine | 87 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- Unwrapped stirs for customer self-service are not presented to protect lip surfaces from touching by customers. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The display case sliding door and the bottom of the freezer is dirty. (1 penalty point)
- Area of floor is being lined with cardboard. Area of ceiling is missing ceiling tile. (1 penalty point)
2 occurences.
- The ceiling is dirty in various areas. (1 penalty point)
|
3/8/2012 | Routine | 92 | Advise & Educate |
- Food is being stored on the floor. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There are numerous flies present in the facility. (1 penalty point)
|
9/30/2011 | Routine | 94 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Food is being stored on the floor in the walk in. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
- Shelf is not smooth and non-absorbent. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The outside of the make table is dirty (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The floor is dirty in various areas. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
|
3/9/2011 | Routine | 91 | |
- Food is stored on the floor in the walk in. (1 penalty point)
Corrected on site.
- Critical: The clam chowder is being held at 124 F in the true warmer. (6 penalty points)
- A cloth is being used to line the edge of make table. The food cart is not smooth, non-absorbant, and easily cleanable. (2 penalty points)
2 occurences.
- Some cutting boards are colored and scored. (1 penalty point)
- The hot water at the front handsink does not reach 100 F within 30 seconds. (1 penalty point)
- The floor under the dry storage is not smooth, and non-absorbant. The ceiling tile is missing above the warmer. (2 penalty points)
2 occurences.
- The floor under the 3-comp. sink is dirty, and the floor sink is dirty. (1 penalty point)
|
9/24/2010 | Routine | 86 | Advise & Educate |
- Food permit is not posted for public view. (1 penalty point)
- Books are being held in cardboard box by warmer. (1 penalty point)
Corrected on site.
- The front shelf is in disrepair. (1 penalty point)
- Cutting boards are colored and scored. (1 penalty point)
- The hot water at the east handsink does not reach 100 F within 30 seconds. (1 penalty point)
- The floor under the clean equipment rack is not smooth, and non-absorbant. (1 penalty point)
- Floor is dirty under equipment. The ceiling is dirty in a variety of areas. (2 penalty points)
2 occurences.
|
3/5/2010 | Routine | 92 | Advise & Educate |
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