- The health department permit is not posted in public view. (1 penalty point)
- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Food handler is handling ready to eat salad ingredients with bare hand contact. (6 penalty points)
Corrected on site.
- Critical: A cheese sauce heated earlier today, measures 125 F in a 6inch deep covered pan, full of cheese sauce (3 penalty points)
Corrected on site.
- Critical: Pasta salad measures 46 F in reach-in (6 penalty points)
- Critical: Cut lettuce held out of temperature control on table top, measures 70 F, lacks a written procedure describing how time control is used in lieu of temperature control and is not identified with a written time of discard occurring within 4 hours of removal from temperature control. (6 penalty points)
- Clean kitchenware is not all stored at least 6 inches abo0ve floor. (1 penalty point)
- Reach-in door handleis crcked and interior door seal is not smooth and easily cleanable. Wooden shelving is not all smooth and non-absorbent. 3 wooden tables (1 penalty point)
5 occurences.
- Critical: Reach-in holding pasta salad at 46 f does not appear to have the capacity to hold all the foods held in this reach-in at 41 F or less. (3 penalty points)
- Non-portable equipment (3 compartment sink, hand sink) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
2 occurences.
- Cutting board is scored. (1 penalty point)
- Hand wash sign is not at hand sink. (1 penalty point)
- Drain line and supply line are not elevated above floor to facilitate cleaning (1 penalty point)
- Ceiling is not all smooth and non-absorbent above prep area. Areas of wall at 3 compartment sink are not all smooth and easily cleanable. Areas of floor are chipped. (1 penalty point)
3 occurences.
- Areas of wall and floor are not clean. (1 penalty point)
- Coving is not at all floor-wall junctires. (1 penalty point)
|
7/27/2015 | Routine | 60 | Advise & Educate |
- Not all food handlers can document training. (1 penalty point)
- Unable to show a certified manager is registered with SLCoHD. (1 penalty point)
- Critical: Swiss cheese measures 45 F in lower compartment of cold table. (6 penalty points)
- Clean food containers are not all stored covered/inverted and at least 6 inches above floor. (1 penalty point)
- Areas of particle board attached to food equipment are not smooth, not non-absorbent, create areas that are not smooth and free of crevices. Unsealed edges of particle board shelving are not smootha and non-aborbent.. Wooden underside of tables and wooden edge of table are not all smooth and non-absorbent. (1 penalty point)
3 occurences.
- Non-portable equipment ( 3 compartment sink, hand sink) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Door handle and door seal of reach-in door are damaged/detached. Door seal is torn on door of cold table. (1 penalty point)
2 occurences.
- Interior surfaces of reach-in are not clean. (1 penalty point)
- Critical: Access to hand sink is obstructed by garbage can. (3 penalty points)
- Drain line and supply line are not elevated above floor to facilitate cleaning. (1 penalty point)
- Areas of wall, floor and ceiling are not maintained to be smooth and non-absorbent. (1 penalty point)
- Coving is not at all floor-wall junctures. (1 penalty point)
|
8/28/2014 | Routine | 81 | |
- The health department permit is not posted in public view. (1 penalty point)
- Certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Food handler drinks from an uncovered beverage container and stores same beverage container on prep table. (3 penalty points)
Corrected on site.
- Clean food containers are not all stored covered/inverted. (1 penalty point)
Corrected on site.
- Wooden shelving, tables / equipment are not smooth and non-absorbbent. (1 penalty point)
- Non-portable equipment (sinks) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Door latch is broken and door seal is torn on one of reach-ins. Door seal is torn on another reach-in door. (1 penalty point)
- Critical: Garbage can obstructs access to hand sink. (3 penalty points)
Corrected on site.
- Drain lines and supply lines are not elevated above floor to facilitate cleaning. (1 penalty point)
- Areas of wall are not repaired to be smooth and non-absorbent. (1 penalty point)
- Floor-wall junctures are not all coved. (1 penalty point)
|
11/25/2013 | Routine | 85 | |
- The health department permit is not posted in public view. (1 penalty point)
- Unable to show a certified manager is registered with SLVHD.• (1 penalty point)
- Critical: Person in charge handles ready to eat potato chips intended for customer, with bare hand contact. (6 penalty points)
Corrected on site.
- Critical: Cut leafy greens (lettuce) in bowl on ice measures 60F. (6 penalty points)
- Critical: Cooked chicken nuggets and other potentially hazardous foods prepared here and held here for more than 24 hours are not marked with date of preparation. (3 penalty points)
- Areas of particle board attached to food equipment create surfaces that are not smooth and non-absorbent. Areas of unsealed particle board shelving and unsealed wooden edges of counters are not all smooth and non-absorbent. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Non-portable equipment ( 3 compartment sink, handsink, reach--in, oven) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (oven) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Critical: Garbage container obstructs access to handsink. (3 penalty points)
Corrected on site.
- Areas of wall are not repaired to be smooth and easily cleanable. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
|
2/21/2013 | Routine | 74 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Yogurt and cut leafy greens measure 50 F in reach-in. (6 penalty points)
- Covers appurtenant to sinks are not all smooth and non-absorbent. Underside of service counter/prep table is not all smooth and non-absorbent. Various cabinetry, shelving / tables are not all smooth and non-absorbent. (1 penalty point)
3 occurences.
- Critical: Reach-in does not hold yogurt and cut leafy greens at 41F or less. (3 penalty points)
- Door seals are torn on three reach-in units. Door handle to one of reach-ins is broken. (1 penalty point)
3 occurences.
- Various non-food contact surfaces of refrigerators are not clean. (1 penalty point)
- Critical: Garbage container blocks access to hand sink. (3 penalty points)
Corrected on site.
- Drain lines and supply lines are on floor. (1 penalty point)
- Areas of wall are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of floor are not clean. (1 penalty point)
- Floor-wall junctures are not all closed and coved. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
|
5/14/2012 | Routine | 78 | Advise & Educate |
- Critical: Beef held at 50. (6 penalty points)
- Critical: Tomato held at 49. (6 penalty points)
- Critical: Readuy to eat food not date marked. (6 penalty points)
- Single use items stored on the floor. (1 penalty point)
- Air filter stored o9n top of single use items. (1 penalty point)
- Critical: Disfectant conc is greater than 200 ppm. (6 penalty points)
- Vent is the roof is dirty. (1 penalty point)
|
7/12/2010 | Routine | 73 | Advise & Educate |
- There is dry storage food being stored on the ground. (1 penalty point)
- The plastic microwave dishes are worn and have holes in them. (1 penalty point)
- The co2 tanks are not secured. (1 penalty point)
- The three compartment sink is not sealed to the wall. (1 penalty point)
- The firmica surface has food residue on it. (1 penalty point)
- Critical: The garbage can is blocking the hand wash sink. (3 penalty points)
- The floor linoleum has holes in it. (1 penalty point)
- There is food residue on the wall. (1 penalty point)
|
8/20/2008 | Routine | 90 | Advise & Educate |
Restaurant representatives - add corrected or new information about Karroo, 4700 S 900 E, Murray, UT 84117 »