Embassy Suites Hotel Shula 347 Grill, 3524 S Market St, West Valley City, UT 84119 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- Not all food employees have a valid food handler card. (efoodhandlers is not a state approved food handlers training). (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: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Single service items are stored on the floor. (1 penalty point)
- Single service items are stored beneath sewer lines. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Thermometer in reach-in refrigerator located back liquer room is not reading temperature correctly and should be recalibrated or replaced.. (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.
- Drink pouring room has an exposed ceiling that is not easily cleanable. (1 penalty point)
- Critical: There is no soap at the hand sink (dispenser empty was filled). (3 penalty points)
Corrected on site.
- Exposed ceiling in drink pouring area is not easily cleanable ( a drop down ceiling should be installed to facilitate cleanablity). (1 penalty point)
- The floor sink beneath the 3-compartment sink is dirty. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
|
7/2/2015 | Routine | 77 | 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)
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- In-use utensils are stored with handles in contact with food (bulk panko container). (1 penalty point)
Corrected on site.
- Critical: Sliced tomato is being held at 46°F in the make table (PIC moved tomato into a reach-in refrigerator that was maintaining below 41*F) . (6 penalty points)
Corrected on site.
- Aluminum foil is being used to line grill and is not being changed daily. Duct tape is being used on corner below microwave. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
|
3/16/2015 | Routine | 80 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: A dented can is stored with useable food products. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Raw fish that is served in ready-to-eat form has not been frozen and stored at a temperature sufficient to achieve parasite destruction. (6 penalty points)
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Several spatulas are in poor repair. Note: Spatulas were discarded. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The ice machine is not clean. (6 penalty points)
- Critical: There is no soap at the handsink in the bar. (3 penalty points)
- Critical: There is no hand drying provision at the hand sink in the bar. (3 penalty points)
- There is no handwash sign at the bar hand sink. (1 penalty point)
- Utility lines are not installed above the floor to facilitate cleaning in the bar area. (1 penalty point)
- A ceiling tile is missing in a storage room. (1 penalty point)
- The floor and wall behind the cook stoves are not clean. The floor in the walk-in freezer is not clean. The floor in the bar and the waitress station is not clean. (1 penalty point)
- Critical: Propane torch is stored on a food preparation table. (6 penalty points)
|
2/3/2014 | Routine | 54 | Advise & Educate |
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