- Food is being stored on the floor. (1 penalty point)
Corrected on site.
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- The ceiling tile is not cleanable and smooth in the storage room. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
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2/3/2015 | Routine | 91 | Advise & Educate |
- Single service items are not stored to prevent contamination. (1 penalty point)
- Cooking stove is not elevated 6 inches above the ground (1 penalty point)
- There are exposed metal shards on the blade of the can opener. (1 penalty point)
- Critical: Sanitizer concentration in spray bottle is too strong. (6 penalty points)
- Critical: Hot water at one hand washing sink is at 92F (3 penalty points)
- Critical: Handwashing sink is used for food prep. (3 penalty points)
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4/22/2014 | Routine | 85 | Advise & Educate |
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
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7/9/2013 | Routine | 92 | Advise & Educate |
- 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-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. The 3-compartment sink is not sealed to the adjacent wall. The stainless steel wall behind the stove is not sealed adjacent to the wall. (1 penalty point)
3 occurences.
- Inside of cabinets need to be re-sealed. (1 penalty point)
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5/2/2012 | Routine | 95 | |
- Interior surfaces of cabinetry are not all smooth and non-absorbent. (1 penalty point)
- Non-portable equipment (cooking range) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Less than 50 foot candles of light are measured at food prep surfaces. (1 penalty point)
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7/29/2011 | Routine | 97 | Advise & Educate |
- Non-portable stove is not spaced from immovable surfaces for easy cleaning or sealed to immovable surfaces. (1 penalty point)
- Surfaces of fixed in place cabinetry and areas of wall are not smooth and non-absorbent. (1 penalty point)
- Surfaces of fixed in place cabinetry and areas of wall are not smooth and non-absorbent. (1 penalty point)
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10/25/2010 | Routine | 97 | Advise & Educate |
- Non-portable cooking range and hood are not spaced from immovable surfaces for easy cleaning or sealed to nearby immovable surfaces. (1 penalty point)
- Floor surfaces of fixed in place cabinetry are not maintained to be smooth and non-absorbent. (1 penalty point)
- Floor is dirty below cooking range. (1 penalty point)
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1/22/2010 | Routine | 97 | Advise & Educate |
- Areas of wood cabinetry are not maintained to be smooth and easily cleanable. (1 penalty point)
- Areas of ceiling and top of cabinets are dusty. (1 penalty point)
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4/28/2009 | Routine | 98 | Advise & Educate |
- A terry cloth is used to dry wet dishes. (1 penalty point)
- The three comp sink is not sealed to the wall. (1 penalty point)
- The cupboards under the three comp. sink are in disrepair. (1 penalty point)
- Microwave is dirty. (3 penalty points)
- The hand sink lacks hand drying provisions. (3 penalty points)
- The ceiling vent needs to be cleaned. (1 penalty point)
- The floor is dirty under the stove. (1 penalty point)
- The ceiling above the prep table is dirty. (1 penalty point)
- Mops are stored as not to air dry. (1 penalty point)
- Critical: Chemicals are stored above the rinse portion of the three comp. sink. (6 penalty points)
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7/29/2008 | Routine | 81 | Advise & Educate |
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