- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
- Critical: Raw lamb is stored above raw vegetables and seafood in the walk-in cooler. (6 penalty points)
- Various food containers (shakers, squirt bottles, and powder containers) are not labeled. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. In-use utensils are stored with handles in contact with food. (1 penalty point)
2 occurences.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Some of the 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)
- Critical: A pan of food that is older than 7 days is still being used. (6 penalty points)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
Corrected on site.
- The ice scoop is damaged. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Interior surfaces of ventilation hood filters are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- There is a strip of unsealed wood in the ceiling of the storage area. (1 penalty point)
- There is a hole in the screen of the exterior door. (1 penalty point)
- Various ceiling tiles are missing. (1 penalty point)
- The floor is dirty beneath cooking equipment (mostly the fryer). (1 penalty point)
- Vents in the dry storage area are dirty. (1 penalty point)
- Employee personal items (coats) are not stored separately from food and equipment. (1 penalty point)
|
11/13/2014 | Routine | 45 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: The person in charge is not ensuring that persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas. (3 penalty points)
- 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)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
|
2/25/2014 | Followup | 85 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. Food is being stored on the floor. (1 penalty point)
2 occurences.
- Critical: Rice pudding is being held at 45°F on the buffet line. (6 penalty points)
Corrected on site.
- 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)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- A light is out in the grill area. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Cooking equipment is being put away dirty. (6 penalty points)
- Exterior surfaces of food containers are dirty. Reach-in cooler handles are dirty. (1 penalty point)
2 occurences.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- Critical: The handsink is being used for other purposes. (3 penalty points)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
- Employee personal items are being stored on food equipment. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
|
2/3/2014 | Routine | 41 | Advise & Educate |
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- 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.
- Clean equipment is stored on the floor. Clean equipment is not protected to prevent contamination. (1 penalty point)
Corrected on site.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The ice machine is missing the cover over the condenser. (1 penalty point)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
Corrected on site.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points)
- The faucet is leaking on the food preparation sink. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
|
10/9/2012 | Routine | 57 | Advise & Educate |
- The facility lacks a current approval letter from SLVHD for in-house food handler training. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Food is being stored on the floor. Raw meat is stored above other foods in the freezer. (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. (6 penalty points)
Corrected on site.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
|
3/31/2011 | Followup | 84 | 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: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food is being stored on the floor. Raw meat is stored above other foods in the freezer. (1 penalty point)
2 occurences.
- Onions, canned food, potato, and other foods are stored in the employee restroom. (1 penalty point)
- Critical: Rice pudding is being held out of temperature control at 55°F on a counter in ice. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- There is no sanitizer test kit available. (1 penalty point)
- the ice machine is missing the front cover plate. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
2 occurences.
- Critical: Surfaces of the stand mixer above the bowl are dirty. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Critical: The hand sink is blocked. (3 penalty points)
- The faucet is leaking on the hand sink. (1 penalty point)
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Dumpster lids are left open. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Walk-in cooler vents are dirty. (1 penalty point)
|
3/15/2011 | Routine | 55 | |
- Critical: The box with shell eggs is stored next to vegetable and above curry sauce inside the walk-in cooler. (6 penalty points)
Corrected on site.
- Critical: Various foods inside the walk-in cooler are not date-marked. (6 penalty points)
- The CO2 tank is not secured. (1 penalty point)
Corrected on site.
- The reach-in refrigerator handles are encrusted with food debris. (1 penalty point)
- The hand wash sign is not posted in the hand sink. (1 penalty point)
Corrected on site.
- The fan covers inside the walk-in cooler and the ceiling above the kitchen are dusty or unclean. (1 penalty point)
- Critical: The chemical bottle is not labeled. (6 penalty points)
Corrected on site.
|
11/5/2009 | Routine | 78 | Advise & Educate |
- Employees did not have food handlers’ card available. (1 penalty point)
- There are no labels for the dry food containers. (1 penalty point)
- Critical: There are no date marks in the foods inside the walk-in cooler. (6 penalty points)
- A bowl or food container is used to scoop out dry food. (1 penalty point)
- Critical: Inside the ice machine is dirty. (6 penalty points)
- There is no cover for the waste receptacle in the women’s restroom. (1 penalty point)
- The door for employee restroom is not self closing. (1 penalty point)
|
12/11/2008 | Routine | 83 | Advise & Educate |
Restaurant representatives - add corrected or new information about India House, 8660 S State St, Sandy, UT 84070 »