- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point)
Corrected on site.
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: A plastic pitcher being stored in the clean dish area is still dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Water line to Apex presoak chemical dispenser is leaking. The faucet is leaking on the hand sink. (1 penalty point)
2 occurences.
- Areas of the floor are missing grout. (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
- Coving next to standup mixer is not sealed to wall. (1 penalty point)
|
12/11/2015 | Routine | 84 | Advise & Educate |
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Cardboard is being used as shelf liner. (1 penalty point)
- Tropicana reach-in refrigerator designed for bottled or packaged goods is being used to store potentially hazardous foods, (1 penalty point)
- The faucet is leaking on the hand sink. The faucet is leaking on the mop sink. (1 penalty point)
2 occurences.
- Dumpster lids are left open. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
- Floor sink is dirty beneath soda fountain. (1 penalty point)
|
6/25/2015 | Routine | 93 | Advise & Educate |
- Utensils are stored in standing water (dipper well faucet was turned off). (1 penalty point)
Corrected on site.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Shelves in the reach-in cooler are unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- The faucet is leaking on the food preparation sink. The faucet is leaking on the warewash area sink. (1 penalty point)
2 occurences.
- Not all floor/wall junctures are sealed between wall/coving junction.. (1 penalty point)
|
3/4/2015 | Routine | 88 | Advise & Educate |
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Shelving in warewash area where clean dishes are stored is dirty. The interior door of the ice machine is unclean. (6 penalty points)
Corrected on site.
2 occurences.
- The Tropicana reach-in cooler interior dirty. (1 penalty point)
- The faucet is leaking on the hand sink. (1 penalty point)
- Areas of the floor are missing grout. (1 penalty point)
|
10/15/2014 | Routine | 90 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. Utensils are stored in standing water. (1 penalty point)
Corrected on site.
2 occurences.
- 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)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: Sanitizer concentration was too low. (6 penalty points)
Corrected on site.
- Floor tiles are missing (1 penalty point)
- Floor sinks are dirty. (1 penalty point)
|
6/16/2014 | Routine | 82 | Advise & Educate |
| No violation noted during this evaluation. | 3/25/2014 | Followup | 100 | Permit re-instated |
- The health department permit is not posted in public view. (1 penalty point)
- Not all employees have a valid food handlers card. Note: Manager showed us a card that with a different name for an employee working on the cookline. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. Employee did not change gloves between touching raw eggs and handling ready to eat food. The employee is handling dirty dishes and then clean dishware without washing hands and changing gloves. (6 penalty points)
3 occurences.
- Critical: The hand sanitizer is not located at the handwash sink. (3 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and control of hand contact with ready-to-eat foods. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and maintaining the food establishment in a clean condition and in good repair. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and management of hand washing. (3 penalty points)
3 occurences.
- Critical: Employee is using bare hand contact with ready to eat food on the cookline. (6 penalty points)
- Knives are being stored in standing water. (1 penalty point)
- Critical: Cross contamination was observed on the cookline between raw eggs and ready to eat food. (6 penalty points)
- The ham is being thawed in standing water. (1 penalty point)
- Critical: The cut melon is holding temperature of 47 degrees on the counter. The uncooked hash browns are holding temperature of 57 degrees F. in the refrigerator. (6 penalty points)
2 occurences.
- The warewasher machine is no longer sealed to the wall and there is mold on the wall. (1 penalty point)
- The gasket on the ice machine is in poor repair. (1 penalty point)
- Critical: There is no sanitizer in the service area. The sanitizer in the kitchen bucket is too strong. (6 penalty points)
2 occurences.
- Critical: The ice machine is not clean. The small ice bin on the service area is not clean. (6 penalty points)
2 occurences.
- Shelving is not clean throughout the facility. (1 penalty point)
- Critical: Handsinks are used to dump ice, fill coffee pots and purposes not allowed in handwash sinks. Note: The lack of prep sinks on the cook line and service area is creating a problem with employees using handwash sinks as multi-purpose sinks. (3 penalty points)
- Critical: The faucet on the hand sink is in poor repair. The faucet leaks on the hand sink in the service area. The faucet on the cookline has hot water only. (6 penalty points)
3 occurences.
- Critical: There are no towels at the hand sink in the kitchen and the service area. (3 penalty points)
Corrected on site.
- Hand sinks in the kitchen lack hand washing signage. Restrooms lack hand washing signage. (1 penalty point)
4 occurences.
- A personal jacket is stored with food equipment over a food preparation counter. (1 penalty point)
- The wall is damaged behind the 3-compartment sink. (1 penalty point)
- Floor and walls behind and under equipment are not clean. The condenser fan in the walk-in is not clean. The floor in the walk-ins and storage area are not clean. (1 penalty point)
3 occurences.
- Critical: Facility closed for poor personal hygeine and cross contamination issues were observed. Employees lack knowledge of proper handwashing procedures. (100 penalty points)
|
3/24/2014 | Routine | 0 | Permit Suspension |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Potentially hazardous food is thawing in standing water. (sausage patties) (1 penalty point)
Corrected on site.
- Critical: Salsa is being held at 93°F next to the grill. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (refilling a bucket, and used as a dump sink) (3 penalty points)
Corrected on site.
- The faucet is leaking on the hand sink. The faucet is leaking on the food preparation sink. (1 penalty point)
2 occurences.
- Restrooms lack hand washing signage. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
7/3/2013 | Routine | 71 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Critical: The interior of the ice machine has calcium/lime deposits build up. (6 penalty points)
- Critical: Fruit is being dumped into the hand sink. (3 penalty points)
- The dumpster lid is left open. (1 penalty point)
- The ceiling tiles above the waitress station are not smooth, non-absorbent and easily cleanable. Note: Ceiling tiles have been purchased and will be installed within 14 days. (1 penalty point)
- The women's toilet room door is not closing completely. (1 penalty point)
|
3/6/2012 | Followup | 85 | Advise & Educate |
Restaurant representatives - add corrected or new information about Ihop #1735, 3383 S Decker Lake Dr, West Valley City, UT 84120 »