- Unable to verify that 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)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Reach-in cooler serves and surfaces are dirty. (1 penalty point)
- Critical: Dishes are not being sanitized after cleaning. (6 penalty points)
- Critical: The hand washing sink was blocked at the time of inspection (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Various floor surfaces are damaged. (1 penalty point)
- The floor is dirty in various areas. (1 penalty point)
|
11/4/2015 | Routine | 81 | Advise & Educate |
- Permit is expired. (1 penalty point)
- Single service items are stored upside down.. (1 penalty point)
Corrected on site.
- Freezer is not 6 inches off the ground for cleaning purposes. (1 penalty point)
- Drain pipe of handsink is not sealed. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the food preparation area. (6 penalty points)
- Critical: A chemical spray bottle is stored above a food preparation area. Detergent stored by the spray bottle. (6 penalty points)
Corrected on site.
|
7/10/2014 | Routine | 84 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Utensils are stored in standing water. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Duck tape is being used as a sealer in the kitchen. (1 penalty point)
- Non-portable equipment is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the food preparation area. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
|
1/8/2013 | Routine | 75 | Advise & Educate |
- Permit is expired. (6 penalty points)
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employee's drink does not have a closed lid. (3 penalty points)
- Critical: Cut tomatoes are being held at 49F in the Everest refrigerator. (6 penalty points)
- There is exposed plywood by the drive-thru counter window. There is exposed wood underneath the tea shelf (1 penalty point)
2 occurences.
- Frigidaire freezer and Sanyo refrigerator are not commercial grade units. (1 penalty point)
- The 3-compartment sink is not completely sealed to the adjacent wall. The hand sink is not completely sealed to the adjacent wall. Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
3 occurences.
- Frigidaire freezer and Sanyo refrigerator are not installed at least 6 inches above the floor to facilitate cleaning. (1 penalty point)
- Gaskets are damaged on an Everest refrigerator unit. (1 penalty point)
- Critical: A hand sink is not conveniently located in the server station area. (6 penalty points)
- Various walls are damaged. Floor tiles are missing (1 penalty point)
2 occurences.
- The floor is dirty in various areas. (1 penalty point)
- Critical: Sanitizer bucket is stored above single service items. (6 penalty points)
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9/22/2011 | Routine | 65 | Advise & Educate |
- The employee or person-in-charge does not have her food handler card available. (1 penalty point)
- The reach-in handle is in disrepair. (1 penalty point)
- The ambient air thermometer inside the reach-in is in disrepair or out of calibration. (1 penalty point)
- Critical: The hand sink is blocked or used to store equipments. (3 penalty points)
Corrected on site.
- The floor tile is in disrepair. (1 penalty point)
|
1/15/2010 | Routine | 93 | Advise & Educate |
- The employee uses the three compartment sink to wash his hands. (3 penalty points)
- The mixing spoon (spoon use to mix coffee) is stored in a water container at 68° F. (1 penalty point)
- Critical: The hand sink is blocked with a box of hot cup holder. (3 penalty points)
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11/10/2008 | Routine | 93 | Advise & Educate |
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