- There are no copies of food handler cards on site for verification. (1 penalty point)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Raw shell eggs are stored above milk in a cooler. (6 penalty points)
Corrected on site.
- Critical: Chicken salad is holding at 50 F in a cook line drawer. (6 penalty points)
Corrected on site.
- The counter under the microwave by the pass through window is no longer sealed to the wall. (1 penalty point)
- The FRP is separated from the wall at the end of the cook line. Coving tiles in the dish room are chipped and damaged. (1 penalty point)
2 occurences.
- The floor under equipment in the server area is dirty. The walk in freezer floor is dirty under the shelves. (1 penalty point)
2 occurences.
- Coving tile is missing behind a reach in unit. (1 penalty point)
|
6/30/2015 | Routine | 82 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- The counter by the cook line dump sink no longer sealed to the wall. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- Light fixtures on the cook line are dirty. (1 penalty point)
- Critical: Water pitcher is stored in a hand sink. (3 penalty points)
Corrected on site.
- Chemical lines tied with plastic wrap. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- FRP under the dish machine is separated from the wall. Floor tile is missing by the dish machine floor sink. (1 penalty point)
2 occurences.
- The floor is dirty under a server line counter. The ceiling is dirty in the server area. (1 penalty point)
2 occurences.
- Coving tile is missing behind a reach in unit. (1 penalty point)
|
12/3/2014 | Routine | 87 | Advise & Educate |
| No violation noted during this evaluation. | 5/6/2014 | Critical Item | 100 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Various surfaces are lined with foil and not changes frequently. Equipment is stored on styrofoam. (1 penalty point)
2 occurences.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Clean knives are stored in dirty sheaths. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- Exterior surfaces of cooking equipment are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: The cook line hand sink is not operational. (6 penalty points)
- There are holes in the wall above the 3 compartment sink. Various floor tiles are cracked and damaged. The floor in the walk in is damaged. The floor, wall and base are damaged by the cook line hand sink. FRP and tile base are missing behind a refrigeration unit. Areas of the floor are missing grout. (1 penalty point)
6 occurences.
- Cook line lighting fixtures are dirty. The floor is dirty beneath equipment. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
|
4/30/2014 | Routine | 76 | Advise & Educate |
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
- The cook line counter is not sealed to the wall. The cook line hand sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. (6 penalty points)
- Walls in the walk in are dirty. Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- There are holes in the walls throughout the kitchen. Paint of the ceiling is peeling. Areas of the floor are missing grout and tiles are missing. Various floor surfaces are damaged. (1 penalty point)
4 occurences.
- Walls are dirty in various areas. The floor is dirty beneath various equipment. The ceiling is dirty in various areas. (1 penalty point)
3 occurences.
- Coving tiles are missing under a refrigeration unit. Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
10/9/2013 | Routine | 86 | Advise & Educate |
- Critical: There is no designated person in charge. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The cabinet around the cook line prep sink is no longer sealed to the wall. (1 penalty point)
- Critical: The interior of the sodafountain ice bin is dirty. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- The faucet is leaking on the wait station hand sink. (1 penalty point)
- The ceiling is damaged in the warewashing area. The walls along the cook line are damaged. Various walls are damaged. Areas of the floor are missing grout. (1 penalty point)
3 occurences.
- The walls on the cook line are dirty. (1 penalty point)
|
12/6/2012 | Routine | 83 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Shelves in dry storage need repainted. Floors in walk in cooler and freezer are not clean. (1 penalty point)
2 occurences.
- Critical: Interior surfaces of the ventilation hood are unclean. (6 penalty points)
- The hose to the chemical dispenser is leaking. (1 penalty point)
- Not all lights are shielded or shatterproof in the vent hood. (1 penalty point)
|
5/2/2012 | Routine | 89 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various ceiling surfaces are damaged. (1 penalty point)
- Air vents are dusty over cook line. . Ceiling air vents are dusty. (1 penalty point)
|
10/26/2011 | Routine | 93 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Sliced meats are being held at 58 °F in the cold drawer. (6 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The area under the grill has an accumulation of grease and dust. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
- Various tiles are damaged/broken. (1 penalty point)
|
7/20/2010 | Routine | 84 | Advise & Educate |
- The ice machine lid is dirty. (1 penalty point)
Corrected on site.
- The handsink drain in the dishmachine room is in disrepair. (1 penalty point)
- Floor tile grout is low in various areas. The wall around the condenser line penetration is not smooth and easily cleanable. (2 penalty points)
2 occurences.
- A floor sink is dirty. Various walls are dirty. (2 penalty points)
2 occurences.
- Ceiling or wall vents are dirty. (1 penalty point)
|
10/1/2009 | Routine | 93 | Advise & Educate |
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