- Unable to show proof of food handler 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)
- Food is stored on the floor under the customer self service counter. (1 penalty point)
- The interior of the microwave is unclean. (1 penalty point)
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (Reaching 146 F) (6 penalty points)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Critical: A sanitizer bucket is stored in the front desk hand sink. (3 penalty points)
- There is no hand washing sign at the front desk hand sink. (1 penalty point)
- Utility lines under the 3 compartment sink are not installed above the floor to facilitate cleaning. (1 penalty point)
- Wall repairs by the door are not finished to be non absorbent, and easily cleanable. (1 penalty point)
- A fan used in the kitchen is dusty. Ceiling air vents are dusty. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
- Coving tiles are missing under the dish machine. (1 penalty point)
|
6/5/2015 | Routine | 80 | Advise & Educate |
- Not all food employees have a current food handler card on site. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
- The counter by the dish machine is not sealed to the wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The plate temperature in the dish machine is only reaching 156°F in the final rinse. (6 penalty points)
- Critical: The handwashing sink is being used for other purposes. (3 penalty points)
- Various walls are damaged. (1 penalty point)
- Walls are dirty in various areas. (1 penalty point)
|
7/31/2014 | Routine | 83 | 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)
- The counter by the dish machine is not sealed to the wall. (1 penalty point)
- Critical: Hand sink is being used as a dump sink. (3 penalty points)
- Ceiling air vents are dusty. (1 penalty point)
|
9/25/2013 | Routine | 93 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Unable to verify current food handler training. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
Corrected on site.
- The interior of the microwave is unclean. (1 penalty point)
Corrected on site.
|
7/13/2012 | Routine | 91 | Advise & Educate |
- Critical: A milk container is stored in the coffee area handsink. (3 penalty points)
Corrected on site.
|
5/24/2011 | Routine | 97 | Advise & Educate |
- Various plates and clamshells on top shelves and on top of counters are not inverted, or, covered to protect the food contact surface. (1 penalty point)
Corrected on site.
- Unable to verify an irreversible temperature indicator for the high temperature dish machine. (1 penalty point)
- A cove tile is missing under the pre-rinse area. (1 penalty point)
- Critical: The sanitizer solution is stored adjacent to food and food equipment at the coffee service area. (6 penalty points)
Corrected on site.
|
7/6/2010 | Routine | 91 | Advise & Educate |
- Critical: The sanitizer solution is too weak. (6 penalty points)
Corrected on site.
- Critical: A bucket of sanitizer solution is stored on the counter adjacent to the Starbucks coffee machine. (6 penalty points)
Corrected on site.
|
9/1/2009 | Routine | 88 | Advise & Educate |
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