- Critical: Employee is eating in the kitchen. Personal drinks are being stored by clean pans. (3 penalty points)
2 occurences.
- The counter is no longer sealed completely to the wall. (1 penalty point)
- The ceiling is not smooth, non-absorbent and easily cleanable. (1 penalty point)
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12/8/2015 | Routine | 95 | Advise & Educate |
- Critical: A personal drink is being stored with food in the storage area. (3 penalty points)
- The ceiling tiles are not smooth, non-absorbent and easily cleanable. (1 penalty point)
- The ceiling, condenser, and utility lines in the walk-in is dusty. (1 penalty point)
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4/30/2015 | Routine | 95 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- The shelves in the walk-in are rusted. (1 penalty point)
- The ceiling tiles are not smooth and easily cleanable. The edge of the bare wood shelf in the 3-compartments sink area is not smooth and easily cleanable. (1 penalty point)
2 occurences.
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9/24/2014 | Routine | 97 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food is not covered in the walk-in. (1 penalty point)
Corrected on site.
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5/19/2014 | Routine | 95 | Advise & Educate |
- Critical: Ground beef is being held at 130°F in a reach in hot hold. (6 penalty points)
Corrected on site.
- Pressed particle board is used to elevate single service items off the ground in the warewashing room. Pressed particle board is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- The snack zone backsplash is not sealed to the adjacent wall. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
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12/17/2013 | Routine | 91 | Advise & Educate |
- A piece of particle board is used as a riser to store single service items off of the ground. (1 penalty point)
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5/3/2013 | Routine | 99 | Advise & Educate |
- Critical: Personal drinks are stored above food in the walk-in. (3 penalty points)
- Food containers are not labeled with the common name of the food. (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. (3 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood in the warewash area.. (1 penalty point)
- Fan covers throughout establishment are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Dumpster lids are left open. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- The back door is propped open. (1 penalty point)
- There is no soap at the hand sink. (3 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
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10/24/2012 | Routine | 80 | Advise & Educate |
- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Cheese burgers in the holding own are being held at 120-124 F. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Shelving is not installed at least 6 inches above the floor or sealed to the floor to facilitate cleaning. (1 penalty point)
- Wire sheIves in the walk-in cooler are rusty. (1 penalty point)
- Fan covers and light cover in the walk-in cooler are dirty. (1 penalty point)
- Critical: There is no hand sink convenient and accessible to the warewash area. (6 penalty points)
- Dumpster lids are left open. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Mesh screen on door window has large holes. (1 penalty point)
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5/21/2012 | Routine | 80 | Advise & Educate |
- Dumpster lids are left open. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
Corrected on site.
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11/22/2011 | Routine | 97 | Advise & Educate |
- Critical: Cut tomatoes held on cart and other potentially hazardous foods held out of temperature.control during service lack a written procedure for using time in lieu of temperature control and are not identified with a written time of service / discard. (6 penalty points)
- Clean food containers are not all stored covered/inverted. (1 penalty point)
Corrected on site.
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Compressor cover is missing from freezer. (1 penalty point)
- Critical: Bucket is stored in handsink. Hand sanitizer is on a wall remote from handsink. (3 penalty points)
Corrected on site.
- Ceiling with small perforations is not non-absorbent. (1 penalty point)
- Handsoap is not at handsink in service area of kitchen. (3 penalty points)
Corrected on site.
- There is no hand drying provision at the service area hand sink. (3 penalty points)
Corrected on site.
- Handwash sign is not at service area handsink. (1 penalty point)
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5/19/2011 | Routine | 80 | Advise & Educate |
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