- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Uncovered employee beverage is on prep table. (3 penalty points)
- Critical: Package of uncooked ground meat is stored above hard boiled eggs in same container in reach-in. (6 penalty points)
- Non-portable equipment ( hood, stove, two residential type freezers, ice cream freezer) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (3 penalty points)
5 occurences.
- Non-portable equipment (two residential type freezers, ice cream freezer) is not elevated at least 6 inches above the floor and is not sealed to the floor. (3 penalty points)
3 occurences.
- Reach-in freezer door handle is partially detached from door. Front cover is partially detached from glass door reach-in. Compressor cover is missing from cold table reach-in.. (3 penalty points)
3 occurences.
- Critical: Chemical sanitization warewash machine shows no measurable sanitizer with final sanitizing rinse. (6 penalty points)
- Drain line from from beverage dispensing equipment is not properly sloped to drain. (1 penalty point)
- Light bulbs above prep area are not all shielded/shatter resistant. (1 penalty point)
- Less than 20 foot candles of light are measujred in warewash area amd less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of ceiling are not repaired to be smooth and easily cleanable. Areas of floor are not repaired to be smooth and non-absorbent.' Areas of wall are not repaired to be smooth and easily cleanable. (3 penalty points)
3 occurences.
- Areas of ceiling are dusty. (1 penalty point)
- Ceiling ventilation register is not clean. (1 penalty point)
- Coving is not at all floor-wall junctures. (1 penalty point)
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7/15/2015 | Routine | 61 | Advise & Educate |
- Unable to show a certified manager is registered with SLCoHD. (1 penalty point)
- Critical: Cream cheese ingredient in dessert measures 48 F in display reach-in. (6 penalty points)
- Clean food containers are not all stored covered/inverted. (1 penalty point)
- Critical: Test kit/paper is not provided for measuring sanitizer concentration. (3 penalty points)
- Non-portable equipment (drainboard of warewash machine, cooking equipment, ice machine, ice cream freezer) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (domestic type freezer, ice cream freezer) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Door handle of domestic type freezer is taped and partially detached. (1 penalty point)
- Critical: Trace to no measurable sanitizer is found in ware wash machine that is designed to sanitize with chlorine (6 penalty points)
- Drain line from ice bine of cocal cola machine is not sloped properly to drain. (1 penalty point)
- Less than 20 foot candles of light are measued in warewash and service areas. Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- •Drain lines are not all elevated above floor to facilitate cleaning. (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and non-absorbent. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
- Coving is not at floor-wall junctures' (1 penalty point)
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8/21/2014 | Routine | 74 | Advise & Educate |
- Unable to show acertified manager is registered with SLCo Health Dept. (1 penalty point)
- Non-portable equipment (cooking equipment, splash guard of drainboard, ice cream freezer) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment( ice cream freezer) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Compressor cover is mssing from cold table. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Toilet room door is not self closing. (1 penalty point)
- Less than 20 foot candles of light are measured in service and warewash areas. Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of ceiling in kitchen and storage areas are not maintained to be smooth and easily cleanable.l (1 penalty point)
- Areas of floor are not clean. (1 penalty point)
- Coving is not at all floor-wall junctures in food operations areas. (1 penalty point)
- Ice machine no longer in use has not been removed from premises. (1 penalty point)
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9/4/2013 | Routine | 89 | Advise & Educate |
- Critical: Raw shell eggs are stored above ready-to-eat food in a cold make table. (6 penalty points)
- Critical: Sliced tomatoes are being held at °F in the make table. (6 penalty points)
- No ambientair thermometer is conveniently located within the cold make table. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
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10/26/2011 | Routine | 85 | Advise & Educate |
- "No Smoking" signs are not posted at all the doors. (1 penalty point)
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12/14/2010 | Routine | 99 | Advise & Educate |
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