- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Cream cheese is being held at 48°F in a reach in cooler. Half and half is being held at 48°F in a reach in cooler. (6 penalty points)
Corrected on site.
- Critical: Turkey sausages are being held at 120°F in the make table. (6 penalty points)
Corrected on site.
- Critical: Cooling unit is unable to hold potentially hazardous foods at or below 41°F. (3 penalty points)
- Faucets on hand sink are damaged or in disrepair. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
11/25/2015 | Routine | 79 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: An employee washes hands at the 3 compartment sink. (3 penalty points)
- Clean and dirty dishes are stored together. Clean dishes are drying in the splash zone of the hand sink. (1 penalty point)
2 occurences.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
|
11/19/2014 | Routine | 94 | Advise & Educate |
- 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: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Clean dishes are being towel-dried after cleaning and sanitizing. (1 penalty point)
- Cabinetry is not smooth, easily cleanable and non-absorbent. Non-food contact surfaces of equipment are made of unsealed wood. Linens are being used as a liner in the kitchen. (1 penalty point)
3 occurences.
- The hand sink is not sealed to the adjacent wall. Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
2 occurences.
- Critical: Dishes are not being sanitized after cleaning. (6 penalty points)
- Critical: The handsink in the kitchen is blocked. (3 penalty points)
Corrected on site.
- Not all floor/wall junctures are coved and sealed. (1 penalty point)
|
1/16/2014 | Routine | 79 | Advise & Educate |
- 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)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Corrected on site.
- Critical: There is no probe thermometer available with range of 0 - 220°F. (3 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
|
9/18/2012 | Routine | 85 | Advise & Educate |
- HD permit not posted. (6 penalty points)
- Employee did not have food handle permit with her. (1 penalty point)
- Critical: Personal drink stored on teh food prep area. (6 penalty points)
- Wet towel stored on the counter. (1 penalty point)
- Food stored on the floor. (1 penalty point)
- Faucet is leaking water. (1 penalty point)
|
6/17/2011 | Routine | 84 | Advise & Educate |
- There is no food handler permit for employee. (1 penalty point)
- Personal items stored on the kitchen. (1 penalty point)
- Faucet is leaking water. (1 penalty point)
|
7/12/2010 | Routine | 97 | Advise & Educate |
- Handwash Sink stored with hand towels. (3 penalty points)
|
3/2/2009 | Routine | 97 | Advise & Educate |
- Small wall damage above the handwash sink. (1 penalty point)
|
5/19/2008 | Routine | 99 | Advise & Educate |
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