- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Raw chicken is stored above raw shrimp in the walk-in cooler. Raw shrimp and cooked shrimp are stored in the same bin, in the walk-in cooler. (6 penalty points)
Corrected on site.
- Critical: Hard boiled eggs are being held out of temperature control at 57°F on a counter in an ice bath. (6 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)
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11/3/2015 | Followup | 84 | Advise & Educate |
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of hand contact with ready-to-eat foods. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. (3 penalty points)
2 occurences.
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw beef is stored above raw fish in the walk-in cooler, Cooked shrimp is being stored with raw seafood in the walk-in cooler. Raw shell eggs are stored above ready-to-eat foods in a reach-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- Food is being stored on the floor. Food is not covered to prevent contamination. Food is being stored on the floor in the walk in freezer. (1 penalty point)
3 occurences.
- Critical: There is no written agreement or statement from the fish supplier stipulating that fish have been frozen and stored at temperatures required to achieve parasite destruction. (3 penalty points)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Potentially hazardous food (sweet potatoes) is being cooled at room temperature. (3 penalty points)
Corrected on site.
- Critical: Hard boiled eggs are being held out of temperature control at 59°F on a counter. Milk is being held at 47°F in the walk in cooler. Cooked potatoes are being held out of temperature control at 55°F on a counter. (6 penalty points)
Corrected on site.
3 occurences.
- Critical: Cooked sweet potatoes are being held out of temperature control at 115°F on a counter. (6 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: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Critical: Food is being stored in non-food grade containers (grocery bags). (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- A walk-in cooler is not maintained to hold potentially hazardous food at or below 41°F. 47 was measured. Gaskets are damaged on a refrigerator unit. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Reach-in cooler handles are dirty. (1 penalty point)
- Critical: The water temperature in the 3-compartment sink does not reach 110 degrees. (6 penalty points)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: Food equipment is stored in the front hand washing sink. (3 penalty points)
Corrected on site.
- Critical: There is no hot water available in the facility. (3 penalty points)
Corrected on site.
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Insect control devices are installed above food preparation areas. (1 penalty point)
- Critical: There is no soap at the front hand sink. (3 penalty points)
- Critical: There is no hand drying provision at multiple hand washing sinks. (3 penalty points)
Corrected on site.
- Various walls are damaged. There are holes in the walls near the three compartment sink. (1 penalty point)
2 occurences.
- Floor sinks are dirty. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Employee keys are stored on a preparation surface. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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10/27/2015 | Routine | 0 | Advise & Educate |
| No violation noted during this evaluation. | 1/26/2015 | Followup | 100 | Advise & Educate |
- Critical: There is no certified food safety manager employed at the establishment. (6 penalty points)
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of hand contact with ready-to-eat foods. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. (3 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: A container of raw scallops is stored on top of ready to eat food in the walk in. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use knives are stored in an unclean location between pieces of equipment. 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)
3 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor in the walk in freezer. A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
2 occurences.
- Critical: Cut leafy greens are being held out of temperature control at 54 °F on a counter. (6 penalty points)
- Single service items are not stored to prevent contamination. (Straws by the soda fountian) (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The lid to the make table by the cook line is in disrepair. (1 penalty point)
- Critical: Line hand sink is being used for other purposes. (3 penalty points)
- Critical: The hand sink in the bar area is not working. (6 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above the warewash area. (1 penalty point)
- Critical: There is no soap at the prep kitchen hand sink. (3 penalty points)
- Critical: There is no hand drying provision at the bar hand sink. There is no hand drying provision at the cook line hand sink. (3 penalty points)
Corrected on site.
2 occurences.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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1/23/2015 | Routine | 35 | Advise & Educate |
- Critical: An employee washed hands at the prep sink. (3 penalty points)
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
Corrected on site.
- Critical: Raw chicken is stored above other raw meats with lower required cooking temperatures. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cooked sweet potato is being held out of temperature control at 75 °F on a counter. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above the warewash area. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
2 occurences.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
2 occurences.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- The front hand sink is not maintained in workng condition. (1 penalty point)
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5/30/2014 | Routine | 64 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- 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)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: There is no sanitizer at the thre compartment sink. (3 penalty points)
- 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)
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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1/30/2013 | Routine | 75 | Advise & Educate |
Restaurant representatives - add corrected or new information about Del Mar Al Lago, 310 W Bugatti Ave, Salt Lake City, UT 84115 »