- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (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)
- sprey hose is leaking on ware wash sink The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various walls are damaged. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
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1/29/2015 | Routine | 84 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Various surfaces are lined with foil. (1 penalty point)
Corrected on site.
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Critical: The salamander heavily soiled with accumulations of grease. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
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3/13/2014 | Routine | 84 | Advise & Educate |
- Critical: The pico de gio, and hard boiled eggs are being held from 45-51 F on the counter and ice bath. (6 penalty points)
- The floor is dirty in the walk-in cooler. (1 penalty point)
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1/31/2012 | Routine | 93 | |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: The boiled eggs and ranch dressing are being held from 46-51 F in the ice bath. The salami is being held at 46 F in the make table. (6 penalty points)
2 occurences.
- Unwrapped stirs for customer self-service are not presented to protect lip surfaces from touching by customers. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
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7/18/2011 | Routine | 86 | Advise & Educate |
- Food handler cards are not available. (1 penalty point)
- The registered food safety manager is not available. (1 penalty point)
- Critical: Employee is handling ready to eat tomatoes with bare hands. (6 penalty points)
- Single service stirs are not protected from customer contamination. (1 penalty point)
- Critical: The meat slicer is dirty. (6 penalty points)
- There is less than 10 foot candles of light in the walk in. (1 penalty point)
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1/24/2011 | Routine | 84 | Advise & Educate |
- Food handler cards are unavailable. (1 penalty point)
- The food safety manager is not registered with the SLVHD. (1 penalty point)
- Raw chicken is stored above cookies in the hobart freezer. (1 penalty point)
- The light intensity in the walk in is not adequate. (1 penalty point)
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7/29/2010 | Routine | 96 | Advise & Educate |
- Cleaned and sanitized bowls are displayed and dispensed for consumer self service do not provide protection from customer contamination. (1 penalty point)
- CO2 tank is not restrained. (1 penalty point)
- The table north of the walk in is not sealed to the wall. (1 penalty point)
- There are holes in the walk in floor. (1 penalty point)
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1/7/2010 | Routine | 96 | Advise & Educate |
- Critical: The whiped cream is being held at 55 F on the ice bath. (6 penalty points)
- The vents in the walk in are dirty. (1 penalty point)
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12/5/2008 | Followup | 93 | Advise & Educate |
- The chips, salsa, and sugar are not stored to avoid customer contamination. (1 penalty point)
- Critical: The turkey sandwich and chicken feta salad are being held from 49 F-53 F on the ice bath. The yogurt is being held at 49 F in the reach in unit. (12 penalty points)
2 occurences.
- Critical: The soda nozzles are dirty. (6 penalty points)
- The vents in the walk in are dirty. (1 penalty point)
- Critical: The front handsink is being used for other purposes. (3 penalty points)
- The floor drain is dirty under the 3-compartment sink. The floor under the shelves in the walk in is dirty. (2 penalty points)
2 occurences.
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12/2/2008 | Routine | 75 | Advise & Educate |
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