- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
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)
- Single service items are stored on the floor. Clean equipment is not covered or inverted to prevent contamination. (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 bin is dirty. Interior surfaces of the ventilation hood are unclean. (6 penalty points)
2 occurences.
- Areas of the floor are missing grout. (1 penalty point)
- The floor is dirty in the walk-in cooler. (1 penalty point)
|
1/26/2016 | Routine | 77 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Critical: Cooked ham is being held at 44°F in the make table. (6 penalty points)
- Critical: The interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
Corrected on site.
2 occurences.
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- Areas of the floor are missing grout, in the ware washing area. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
|
4/2/2015 | Routine | 76 | Advise & Educate |
- Food safety manager certification is expired. Unable to show documentation of an updated certification. (1 penalty point)
- Various 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)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The back handsink is not fully sealed to the wall. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The meat slicer is unclean to sight and touch. (6 penalty points)
2 occurences.
- Interior of the filters above the grill area have accumulated debris. (1 penalty point)
- There is not a designated area for refrigerated employee food. (1 penalty point)
- Grout is missing in several place in the warewashing area. (1 penalty point)
|
10/10/2014 | Routine | 86 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- The interior surfaces of a reach-in cooler are dirty. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- A cell phone is being stored on the drainboard. (1 penalty point)
|
11/8/2013 | Routine | 84 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Food is being stored on the floor. (1 penalty point)
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)
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (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: The interior of the ice machine is unclean. (6 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
12/27/2012 | Routine | 72 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Cut tomatoes are being held at 62 F on the make table. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Restrooms lack hand washing signage. (1 penalty point)
- An employees cell phone charger was being used in a food prep area. (1 penalty point)
Corrected on site.
- The mop is not hung to air dry. (1 penalty point)
|
6/7/2012 | Routine | 79 | Advise & Educate |
- Cooking utensils are stored in sanitizer water. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
- Food is not protected from consumer contamination by using food guards or other effective means. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
8/10/2011 | Routine | 86 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods are not date-marked in the walk-in cooler. (6 penalty points)
- Clean equipment is stored in dirty bin. (1 penalty point)
Corrected on site.
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- Exterior surfaces of cooking equipment are dirty. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- Walls are dirty in various areas. The floor is dirty in banquet areas. (1 penalty point)
2 occurences.
|
2/4/2011 | Routine | 81 | Advise & Educate |
| No violation noted during this evaluation. | 7/15/2010 | Routine | 100 | Advise & Educate |
- Critical: Eggs are stored above ready-to-eat foods in line cooler. (6 penalty points)
- Bulk food bins are not labeled. (1 penalty point)
- Single service cups are used to scoop food. (1 penalty point)
- Waffle toppings are not protected from contamination. (1 penalty point)
- Critical: Turkey on the make table is held at 45F. (6 penalty points)
- Mop sink is not sealed to the wall. (1 penalty point)
- The CO2 tanks are not secured. (1 penalty point)
- Acustic ceiling tiles are used in the dry storage area. (1 penalty point)
- The caulking around the dish machine counter is black. 2 lights on the hood are not working. (2 penalty points)
2 occurences.
|
12/2/2009 | Routine | 80 | Advise & Educate |
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