- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- The back hand sink is not sealed to the adjacent wall. (1 penalty point)
- The shelves in the walk-In are damaged and no longer easily cleanable. Handles on the make table are damaged. Gaskets are damaged on a refrigerator unit. (1 penalty point)
3 occurences.
- Exterior surfaces of cooking equipment are dirty. (Main cook line) (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: Handsink was blocked at the time of inspection. (3 penalty points)
Corrected on site.
- The steam table is leaking. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Various ceiling surfaces are damaged or have large gaps or holes in the tiles. Various walls are damaged. Various floor surfaces are damaged. Areas of the floor are missing grout. (1 penalty point)
4 occurences.
- The ceiling is dirty in various areas. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
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11/12/2015 | Followup | 82 | |
- 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 required cooking temperatures and times for meat, poultry, eggs and fish. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. (3 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. Ice cream scoop In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- Food is being stored on the floor in storgae, walk-in cooler, and freezer. Food in the walk-in cooler and freezer is not covered to prevent contamination . (1 penalty point)
2 occurences.
- Critical: Whipped butter is being held out of temperature control at 70°F on a counter. Cooked noodles are being held out of temperature control in a prep sink at 74°F on a counter. Yogurt and raW eggs are being held at 54°F in a reach in cooler. Cooked sausage is being held at 47°F in a cold drawer on the cook line. (6 penalty points)
4 occurences.
- 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: Scoop used in white powdered substance in back is not food grade. (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 rock. (Holding up reach-in on cook line) (1 penalty point)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Handles are damaged on a refrigerator unit. Kick plates are missing from equipment. Handle is missing from walk-in door. Gaskets are damaged on a refrigerator unit. Mixer is repaired with electrical tape and the hood system is repaired with napkins. (1 penalty point)
4 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The cutting board is unclean to sight and touch. The interior of the ice bin is dirty. Surfaces are unclean around the soda dispenser nozzles. The interior of the ice machine is unclean. Interior surfaces of the ventilation hood are unclean. Shelves throughout the kitchen are unclean to sight and touch. (Especially on the Cook line) (6 penalty points)
6 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
3 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Front make table is leaking. Drain pipe of back prep sink is repaired with foil and plastic wrap. (1 penalty point)
2 occurences.
- Critical: Floor sink under the front make table is full and not draining. (6 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Critical: There is no soap at the hand sink. (warewash area) (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Employees personal coats and bags are stored with clean Equipment. (1 penalty point)
- Various walls are damaged. (Small holes) Various floor surfaces are damaged. Various ceiling surfaces are damaged/tiles missing. Areas of the floor are missing grout. (1 penalty point)
4 occurences.
- The floor is dirty beneath cooking equipment and electrical box. The ceiling is dirty in various areas. Walls are dirty in various areas. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Tray of dead mice found under storage shelves. (1 penalty point)
- Nonfunctional equipment is stored in the kitchen. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (Ibuprofen and lotion and prescription medications) (6 penalty points)
- Critical: Chemicals are stored adjacent to food equipment. (6 penalty points)
- Critical: Potting soil and grill cleaner stored with food. (3 penalty points)
- Critical: Weed be gone and roach killer stood with equipment. (6 penalty points)
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10/26/2015 | Routine | 5 | Advise & Educate |
- Critical: An uncovered employee beverage is in prep area. (3 penalty points)
Corrected on site.
- Bag of onions is on floor, (1 penalty point)
- Critical: Hard boiled and cooled egg measures 56 at cold table. (6 penalty points)
- Critical: Raw shelled egg next to grill, out of termperature control, measures 74 F, is not identified with a written time of discard and lacks a written procedure describing how written time control is used in lieu of temperature control. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- Non-portable equipment (hoods, hand sink around corner from walk-in freezer) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Front cover is missing from cold table. Front covers are partially detached from hood. (1 penalty point)
2 occurences.
- Cutting boards are scored. (1 penalty point)
- Bottom of cold drawer channels have accumulations of residues. Exterior surfaces of cold tables are not clean. Exterior surfaces of steam table and fryer are not clean. (1 penalty point)
3 occurences.
- Unisex toilet room lacks a covered waste receptacle. (1 penalty point)
- Employee toilet room door is not self-closing. (1 penalty point)
- Critical: Hand soap is not at hand sink. (3 penalty points)
Corrected on site.
- Areas of wall are not repaired to be smooth and non-absorbent. Areas of floor are not repaired to be smooth and non-absorbent. Areas of ceiling are not repaired to be smooth and non-absorbent. (1 penalty point)
3 occurences.
- Areas of floor are not clean. Areas of wall are not clean Areas of ceiling are not clean. (1 penalty point)
3 occurences.
- An employee's keys are stored on prep table next to as cutting board. (1 penalty point)
- Coving is not at all floor-wall junctures (cooking area). (1 penalty point)
- A reach-in and cooking equipment no longer in use has not been removed from premises. (1 penalty point)
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7/21/2015 | Followup | 69 | Advise & Educate |
- In use food scoop is stored in a running water dipper well that lacks sufficient water velocity to flush particulates to the drain. (1 penalty point)
- Bag of potatos is stored on floor. (1 penalty point)
- Critical: Liquid eggs held in a pan on ice measure 54 F Hard boiled and cooled eggs measure 54 F at top of cold table. Swiss cheese and cut tomatos measure 54 F at top of a second cold table. (6 penalty points)
3 occurences.
- CO2 tanks are not all restrained. (1 penalty point)
- Non-portable equipment (dessert reach-in, metal shelf) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
2 occurences.
- Lid liner has detached from lid of cold table. Front cover is missing from cold table. Front covers are missing from cooking equipment. (1 penalty point)
3 occurences.
- Cutting boards are scored. (1 penalty point)
- Single service food containers are reused for food storage. (1 penalty point)
- Critical: The ceiling and interior surfaces of microwave have soil accumulations. Underside of lids above exposed food at 2 different cold tables are not clean. (6 penalty points)
3 occurences.
- Door handles and non-food contact surfaces of various equipment are not clean. (1 penalty point)
- Critical: Ice is dumped in hand sink. Utensils are stored in a second hand sink. (3 penalty points)
2 occurences.
- Covered receptacle is not in unisex employee toilet room. (1 penalty point)
- Employee toilet room door is not self-closing (1 penalty point)
- Critical: Hand soap is not at hand sink in prep area. (3 penalty points)
Corrected on site.
- Employee personal belongings are stored in contact with a bag of bread. (1 penalty point)
- Areas of floor are chipped. Areas of wall and door of employee toilet room are not repaired to be smooth and easily cleanable. (1 penalty point)
2 occurences.
- Areas of ceiling are dusty. Areas of wall are not clean. Areas of floor are not clean. (1 penalty point)
- Ventilation register in ceiling above prep area is not clean, (1 penalty point)
- Coving is not at all floor-wall junctures. (1 penalty point)
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6/30/2015 | Routine | 67 | Advise & Educate |
- Critical: Two plates are not clean to sight and touch after washing, rinsing and sanitizing in warewash machine. (6 penalty points)
Corrected on site.
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3/4/2015 | Critical Item | 94 | Advise & Educate |
- Front of hood is not maintained to be smooth. Front cover of fryer is missing. Compressor cover is missing from reach-in freezer. (1 penalty point)
3 occurences.
- Cutting Boards are scored. (1 penalty point)
- Thermometer of reach-in holding desserts is broken. (1 penalty point)
- Cooking equipment is not clean and free of grease encrustations. (1 penalty point)
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
- Critical: Handsink in men's toilet room does not provide 100 F water temperature within 30 seconds of actuating flow of water. (3 penalty points)
- Critical: Utensils are stored in handsink. (3 penalty points)
Corrected on site.
- Lid is not closed on dumpster outdoors. (1 penalty point)
- Women's toilet room door is not self-closing. (1 penalty point)
- Drain line is on floor (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
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1/12/2015 | Routine | 79 | Advise & Educate |
- Critical: A covered employee beverage is stored above an uncovered container of ice cream in ice cream freezer. (3 penalty points)
- Critical: Person in charge failed to ensure that employees are using proper methods to rapidly cool potentially hazardous foods (3 penalty points)
- Container of ice cream is not covered in ice cream cooler. (1 penalty point)
- Pan of chicken is thawing in sink without water running over chicken and at room temperature (1 penalty point)
- Critical: Pork in covered pan, reportedly cooked yesterday at 4:00 PM, measures 44F in walk-in where sliced turkey meat measures 39 F, indicating failure to rapidly cool. . (6 penalty points)
- Critical: Pork reportedly cooked yesterday 4:00 PM, measures 44 F in a covered pan in walk-in where sliced turkey measures 39 F, (3 penalty points)
- Critical: Cooked and cooled hard boiled eggs measure 48 F at cold table. Beef measures 46 F in reach-in. Pork chop measures 60 F in cold drawer. (6 penalty points)
3 occurences.
- Critical: Pasta cooked here and reportedly held here for more than 24 hours is not marked with date of prep/consume by date. (3 penalty points)
- Concrete blocks which are not smooth and non-absorbent are used as leg for reach-in. (1 penalty point)
- Reach-in door gasket is torn. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Critical: Can opener blade is not clean. Beverage dispensing nozzle is not clean. Underside of lid above ice at ice machine is not clean. (6 penalty points)
3 occurences.
- Accumulated residues on interior surfaces of microwave suggest that the microwave is not cleaned at least every 24 hours. (1 penalty point)
- Fan covers in walk-in are not clean. (1 penalty point)
- Lids were not closed on one of dumpsters outside. (1 penalty point)
- Light bulbs are not all shielded/shatter resistant. (1 penalty point)
- Toilet room door is not self-closing. (1 penalty point)
- Screen door opening tp the outside is not tight fitting at bottom of door. (1 penalty point)
- Critical: Hand soap is not at hand sink. (3 penalty points)
Corrected on site.
- Areas of floor, wall and ceiling are not repaired to be smooth and easily cleanable. (1 penalty point)
- A ventialtion duct above prep area is dusty. (1 penalty point)
- Floor-wall junctures are not all closed and coved. (1 penalty point)
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7/11/2014 | Routine | 53 | Advise & Educate |
- Critical: Cut leafy greens and swiss cheese measure 53-54 F at cold table. Uncooked meat measures 55-57 in cold drawer. (6 penalty points)
2 occurences.
- 'Cutting boards are scored. (1 penalty point)
- Cardboard flats used for storing eggs are reused for storing cooking pans. (1 penalty point)
Corrected on site.
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
- Critical: Hand sink in service area does not provide at least 100 F water temperature within 30 seconds of actuating flow of water. (3 penalty points)
- Critical: Drain line of hand sink broken . (6 penalty points)
- 'Knives are stored in hand sink. (1 penalty point)
- Areas of floor are chipped and areas of wall around walk-ins are not repaired to be smooth and easily cleanable. Areas of ceiling are torn and damaged near end of cook line and door. (1 penalty point)
2 occurences.
- Areas of wall are not clean. (1 penalty point)
- Small areas of floor-wall junctures are missing coving. (1 penalty point)
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2/26/2014 | Routine | 73 | Advise & Educate |
- Critical: Uncovered employee beverage is stored on shelf in warewash area. (3 penalty points)
- Critical: Person in charge did not ensure that emplyees are using proper methods to rapidly cool potentially hazatdous foods. (3 penalty points)
- Critical: Chili Verde reportedly cooked last night measures 44-45 F in a 6 inch deep pan in walk-in where other uncooked foods measure 39 F, indicating failure to rapidly ccool potentially hazardous foods. (6 penalty points)
Corrected on site.
- Critical: Chili Verde reportedly cooked last night is found approx 5 inches deep in a 6 inch pan and measures 44-45 F in the walk-in where other foods uncooked foods measure 39 f. (3 penalty points)
- Critical: Ham measures 45 F at cold table. (6 penalty points)
- Critical: Raw shelled eggs held at of temperature control on table next to grill measure 64 f and are not identified with a written time of service/discard. (6 penalty points)
Corrected on site.
- Cutting boards are scored. (1 penalty point)
- Non-food-contact surfaces of ice machine are not clean. (1 penalty point)
- Drain line below 3 compartment sink is wrapped with duct tape. (1 penalty point)
- Drain line is on floor. (1 penalty point)
- Areas of floor are chipped . (1 penalty point)
- Areas of wall are not clean in wrewash area. (1 penalty point)
- Coving is not at floor-wall junctures in cooking area. (1 penalty point)
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10/21/2013 | Routine | 66 | Advise & Educate |
- Some of the food handlers have alternative training that is not validated with letter approving alternative training that is issued by SLVHD. (1 penalty point)
- Unable to show a ccertified manager is registered with SLVHD. (1 penalty point)
- Critical: Meat and turkey measure 43-44F in cold drawer unit. (6 penalty points)
- Handsink cabinet in employee toilet room is broken, not smooth and non-absorbent (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: A hose connected to water spigot at sink falls below flood rim of sink and lacks vacuum breaker protection. (6 penalty points)
Corrected on site.
- Critical: Food equipment is stored in handsink. (3 penalty points)
- Drain line from 2 compartment sink is leaaking water where wrapped in plastic. Hose bibs in kitchen lack vacuum breaker protection. (1 penalty point)
2 occurences.
- Ceiling is not smooth and non-absorbent above ser station where exposed food and clean equipment are stored and handled. (1 penalty point)
- Light bulbs are not all shielded / shatter resistant above prep and warewash area. (1 penalty point)
- Handsoap is not at handsink in employee toilet room. (3 penalty points)
Corrected on site.
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain line is on floor in warewash area. (1 penalty point)
- Areas of wall are not clean. (1 penalty point)
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6/4/2013 | Routine | 72 | Advise & Educate |
Restaurant representatives - add corrected or new information about Delicious Foods, 894 E 3900 S, Salt Lake City, UT 84107 »