- The health department permit is not posted in public view. (1 penalty point)
- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: The backflow prevention device is no longer functional. (6 penalty points)
- Critical: Dishes are being stored in the hand sink. (3 penalty points)
- The mop sink faucet is leaking and in need of repair. (1 penalty point)
|
8/5/2015 | Routine | 77 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- A bowl is being used as a scoop. (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- A container of spoons is not stored to protect lip surfaces. (1 penalty point)
Corrected on site.
- Exterior surfaces of cooking equipment are unclean. (1 penalty point)
- Critical: The front handsink is being used as a dump sink. (3 penalty points)
- Light bulbs in the front service area are not shielded. (1 penalty point)
- The ceiling is dusty in various areas. (1 penalty point)
|
1/16/2015 | Routine | 90 | |
| No violation noted during this evaluation. | 11/7/2014 | Critical Item | 100 | No Violations Observed |
| No violation noted during this evaluation. | 10/20/2014 | Followup | 100 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: Reach-in behind grill is holding at 55 degrees. Salad bar reach-in is holding at 48 degrees. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
- Wall of mop sink is missing tiles. Floor of walk-in is missing some tiles and grout. (1 penalty point)
2 occurences.
- The ceiling is dirty above the weekend prep table. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
|
10/6/2014 | Routine | 79 | |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Eggs are being held at 50-51°F in a reach in cooler. Milk and sliced tomatoes are being held at 48-60 °F in the make table. (6 penalty points)
Corrected on site.
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Cooking equipment is being stored dirty. The interior of the ice bin is dirty. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
Corrected on site.
- The faucet is leaking on the hand sink. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
|
4/10/2014 | Routine | 76 | Advise & Educate |
- Critical: Sliced tomatoes are being held at 45°F in the make table. (6 penalty points)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
|
8/27/2013 | Followup | 93 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Sliced tomatoes are being held at 48-49°F in the walk in cooler. Sliced tomatoes are being held at 48-49°F in the make table #1. Sliced tomatoes are being held at 48-49°F in the make table #2. (6 penalty points)
3 occurences.
- Clean equipment is stored on the floor. Clean equipment is not covered or inverted to prevent contamination. Single service items are stored on the floor. (1 penalty point)
Corrected on site.
3 occurences.
- The baffles are missing in the ventilation hood. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- The faucet is leaking on the hand sink. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- Areas of the floor are missing grout. Various floor tiles are broken. (1 penalty point)
2 occurences.
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
- Critical: Chemicals are stored above food equipment. (6 penalty points)
Corrected on site.
|
8/26/2013 | Routine | 66 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor. Food is being stored in the splash zone of the hand wash sink. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Cut tomatoes are being held at 49°F in the make table. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
Corrected on site.
- The condenser unit in the walk-in freezer is leaking and creating ice build up. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
4/9/2013 | Routine | 69 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- Food is being stored on the floor. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
Corrected on site.
- Critical: Sliced tomatoes are being held at 46°F in the make table. (6 penalty points)
Corrected on site.
- Critical: Sausage is being held at 106°F on the grill. (6 penalty points)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
Corrected on site.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
|
11/5/2012 | Routine | 68 | Advise & Educate |
Restaurant representatives - add corrected or new information about Ihop #1734, 10815 S State St, Sandy, UT 84070 »