- Clean equipment is stored in a location subject to splash contamination from a sink. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Floor surfaces in walk-in cooler are not smooth, durable, easily cleanable and non-absorbent (req. min. 2-part epoxy). (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- A wall surface is damaged. (1 penalty point)
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2/3/2016 | Routine | 94 | Advise & Educate |
- Not all food employees have a current food handler card. (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.
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
Corrected on site.
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Shelving in the walk-in cooler is rusty. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The potato press is unclean to the sight and touch. (6 penalty points)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- There is a leak under hand sink in the ware wash area. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Floor tiles under cooking equipment are damaged. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
- Floor sinks are dirty. (1 penalty point)
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2/9/2015 | Routine | 62 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- 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)
Corrected on site.
- Critical: Chemicals are stored above food. (6 penalty points)
Corrected on site.
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7/30/2014 | Routine | 89 | Advise & Educate |
- Towel in contact with cut leafy greens (1 penalty point)
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Shelves in the walk-in cooler are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Walls are dirty in various areas. The floor is dirty in various areas. (1 penalty point)
2 occurences.
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10/2/2013 | Routine | 90 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- 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)
- 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)
- The 3 compartment sink is not sufficiently sealed to the adjacent wall to prevent mold growth. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Shelves throughout the kitchen are unclean to sight and touch. Shelves in the walk-in cooler are unclean to sight and touch. The vegetable slicer is unclean to sight and touch. (6 penalty points)
3 occurences.
- There is no soap at the hand sink. (3 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The wall behind the 3-compartment sink is dirty. The floor sink beneath the 3-compartment sink is dirty. The ceiling is dirty in various areas. The floor is dirty in the walk-in cooler. (1 penalty point)
4 occurences.
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4/2/2013 | Routine | 79 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Shelving is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- Hoods are dirty and dripping with grease. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Hand sink is leaking. (1 penalty point)
- Wall is moldy behind ware washing area. (1 penalty point)
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10/10/2012 | Routine | 94 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The wall end is damaged with the FRP coming off the wall. The floors in the walk-in cooler and freezer are no longer smooth, non-absorbent, easily cleanable and durable. (1 penalty point)
2 occurences.
- The floor in the walk in cooler is dirty. (1 penalty point)
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10/3/2011 | Routine | 95 | Advise & Educate |
- A scoop with no handle is stored in dry food. (1 penalty point)
- The can opener blade is in disrepair. (1 penalty point)
- Ambeint air thermometers are not working in dispaly case. (1 penalty point)
- The calking around the 3-compartment sink is in disrepair, and is growing mold. (1 penalty point)
- The cutting boards are scored. (1 penalty point)
- The utiinsils are stored dirty. Also, the can opener is dirty. (3 penalty points)
- Clean utinsils are stored, are stored in dirty containers. (3 penalty points)
- The vents and light covers in the walk-in are dirty. (1 penalty point)
- The floor in the walk-in, in no longer, smooth, non-absorbent, and easily cleanable. (1 penalty point)
- Critical: Chemicals are stored above clean kitchen ware. (6 penalty points)
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12/1/2010 | Routine | 81 | Advise & Educate |
- A scoop with out handle is used to scoop-up rice at the rice bin. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Surfaces around the can opener are unclean. (1 penalty point)
- Critical: A chemical sanitizer is stored near a prepcounter surface. (6 penalty points)
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2/2/2010 | Routine | 91 | Advise & Educate |
- Critical: An employee put gloves on and failed to handwash after changing operations. (6 penalty points)
- The food is stored unprotected in the walk in. (1 penalty point)
- The handwash sink and the 3-compartment sink are not sealed to the wall. (1 penalty point)
- The cutting boards are deeply scared and no longer sanitizable. (1 penalty point)
- Critical: The walk in fan grates are rusted and in contact with food. Also they are unclean. (6 penalty points)
- The front cold case units are unclean inside. (3 penalty points)
- The walk in fan grates and ceiling are unclean to sight and touch. (1 penalty point)
- Some shelves are unclean to sight and touch. (1 penalty point)
- There is not a sign-poster at the handwash station. (1 penalty point)
- The floor sinks by the dishwashing station are unclean to sight and touch. (1 penalty point)
- The drain pipe below the 3-compartment sink is heavily incrustrated. (1 penalty point)
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4/16/2009 | Routine | 77 | Advise & Educate |
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