Restaurant name: KNEADERS BAKERY & CAFE
Address: 2642 S High Commons Wy, West Valley City, UT 84120
Phone: (801) 642-3800
Restaurant type: Restaurants: non-plated
Risk level: Risk Level 4
Total inspections: 5
Last inspection: 8/26/2015
The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Food containers are not labeled with the common name of the food. (1 penalty point)
In-use utensils are stored with handles in contact with food. An in-use utensil is stored on a dirty surface. (1 penalty point) 2 occurences.
Fruit and ice cream are not covered and protected in the freezer and food containers are stacked on top of unprotected fruit. (1 penalty point)
Critical: Food is being wrapped tightly before completely cooled in the walk-in. (3 penalty points)
Critical: The brocolli soup is holding temperature of 92 degrees F. in the hot holding pot. The tomatoe basil soup is holding temperature of 110 degrees F. in the hot holding pot. (6 penalty points) 2 occurences.
Single service spoons are stored on the hand sink. Single service items are being stored on the floor. (1 penalty point) 2 occurences.
The hood is not completely sealed to the wall. (1 penalty point)
A light is burned out in the hood. (1 penalty point)
Critical: The temperature of the hot water at the 3-compartment sink does not measure 110 degrees F. (3 penalty points)
Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
Critical: The interior and exterior of food equipment is not clean. The large mixer is not clean. (6 penalty points) 2 occurences.
The interior of the microwaves are not clean. (1 penalty point) 2 occurences.
Shelving and food container are not clean in the bakery area. The gasket on the small reach-in is not clean. (1 penalty point) 2 occurences.
Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
Critical: The handwash sink in the kitchen is blocked with a box of chips and food. (3 penalty points)
Critical: The faucet on the hand sink in the bakery area is in poor repair. (6 penalty points)
Critical: There is no soap at the bakery area hand sink. (3 penalty points)
Critical: There are no disposable towels at the hand sinks in the kitchen. (3 penalty points) 2 occurences.
The floor sinks are not clean. The floor in the walk-ins are not clean. Walls in the back area are not clean. The ceiling tiles around the diffusers are not clean. The fan covers in the walk-in are not clean. (1 penalty point) 5 occurences.
Critical: There are numerous flies present in the facility. (3 penalty points)
Critical: This facility is being closed because of no hot water. (100 penalty points)
8/25/2015
Routine
0
Permit Suspension
The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
Wet wiping cloths are not stored in sanitizer solution. (1 penalty point) Corrected on site.
Critical: Turkey is not being cooled to 41*F within 6 hours, turkey should be kept longer in freezer to cool within the allotted time. (3 penalty points) Corrected on site.
Critical: Roasted turkey is being held at 53°F in the make table. Cooked chicken is being held at 48°F in the make table next to cook top (make table is not holding temperature of 41*F or below). Roast turkey is being held at 49°F in the walk in cooler. (6 penalty points) Corrected on site. 3 occurences.
Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
Critical: Cutting boards are heavily soiled. (6 penalty points) Corrected on site.
The interior of the microwave is unclean. (1 penalty point) Corrected on site.
Fan covers in the walk-in cooler are dirty. (1 penalty point) Corrected on site.
Critical: There is no soap at the hand sink. (3 penalty points) Corrected on site.
5/6/2015
Routine
77
Advise & Educate
The health department permit is not posted in public view. (1 penalty point) Corrected on site.
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)
Cardboard is being used as shelf liner. (1 penalty point) Corrected on site.
Critical: The canopener blade is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points) 2 occurences.
Fan covers in the walk-in cooler are dirty. (1 penalty point)
Ceiling air vents are dusty. (1 penalty point)
9/24/2014
Routine
88
Advise & Educate
Unable to document that the certified food safety manager is registered with SLCoHD. (1 penalty point)
Food containers are not labeled with the common name of the food. (bottle of oil) (1 penalty point)
Wet wiping cloths are not stored in sanitizer solution. (1 penalty point) Corrected on site.
Food equipment is not being air dried before being nested together. (1 penalty point) Corrected on site.
Single service items are stored in the splash zone of the hand sink. (1 penalty point) Corrected on site.
Critical: The canopener is unclean to sight and touch. (6 penalty points)
The interior of a reach in cooler is dirty. (1 penalty point)
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