- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Corrected on site.
- Critical: Employees are chewing gum while working with food. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a walk-in cooler. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- Critical: Turkey is being cooled in tightly bagged containers. (3 penalty points)
Corrected on site.
- Critical: Black beans are being held out of temperature control at 45°F on a counter. Sliced tomato is being held at °F in the walk in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Self-serve milk carafe is not time-marked. Written procedures for using time as a public health control are not available. (6 penalty points)
Corrected on site.
- Critical: Thermometer is not working. (3 penalty points)
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Critical: Soap dispenser at back hand sink was not working. (3 penalty points)
Corrected on site.
- Critical: Paper towel dispenser at back hand sink was not working. (3 penalty points)
Corrected on site.
- The ceiling is dirty in various areas. Floor sinks are dirty. The caulking above the 3-compartment sink is dirty. (1 penalty point)
3 occurences.
- Critical: Chemical bottle is not labeled. (6 penalty points)
Corrected on site.
- Critical: Chemical can is stored with food product on a shelf. (3 penalty points)
Corrected on site.
- Critical: Fly tape is installed above food pans. (6 penalty points)
Corrected on site.
|
10/12/2015 | Routine | 31 | Advise & Educate |
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- 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: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Employee touched bread with bare hands. (6 penalty points)
Corrected on site.
- Critical: Turkey was not cooled to 70 F within the first 2 hours and 41°F within a total of 6 hours. (6 penalty points)
Corrected on site.
- Critical: Turkey is being held at 50°F in a reach in cooler. (6 penalty points)
Corrected on site.
- Critical: Customer milk carafe is not time-marked. Written procedures for using time as a public health control are not available. (6 penalty points)
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Back hand sink paper towel dispenser is not working. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Back hand sink soap dispenser is empty. (3 penalty points)
- Critical: Fly light is installed over the prep table. (6 penalty points)
|
2/25/2015 | Routine | 53 | Advise & Educate |
- Not all food employees have a current food handler card. E-foodhandlers is not accepted. (1 penalty point)
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. Beverages are stored on prep tables. (3 penalty points)
- Lemon wedge container at customer station does not have a lid. (1 penalty point)
- Critical: Raw shell eggs are being stored out of temperature control on the make table. Sliced tomatoes are being held at 44 °F in the walk in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Milk stored at customer station is not time-marked. (6 penalty points)
Corrected on site.
- Plastic disposable knives at customer self-serve station are not all facing in the same direction. (1 penalty point)
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Paper towel dispenser at front hand sink is empty. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The plate temperature in the dish machine is not reaching at least 160°F in the final rinse. (6 penalty points)
- Critical: Fly light is installed above prep table. (6 penalty points)
|
8/22/2014 | Routine | 65 | Advise & Educate |
- Not all food employees have a current valid food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Turkey is being held between 48-49F in the make table. (6 penalty points)
2 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There is no soap at the hand sink. (3 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
|
8/30/2013 | Routine | 78 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Food in the storage room is not covered to prevent contamination. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Critical: A hand sink was shut off when the inspector arrived. (3 penalty points)
Corrected on site.
- There is no soap at the hand sink. (3 penalty points)
- There is no hand drying provision at the hand sink. (3 penalty points)
2 occurences.
|
1/18/2013 | Routine | 82 | Advise & Educate |
| No violation noted during this evaluation. | 10/15/2012 | Critical Item | 100 | Advise & Educate |
- Unable to view all food handler cards. (1 penalty point)
- Food in the storage is not covered to prevent contamination. (1 penalty point)
- Critical: Turkey is being held at 52 °F in thepreptable. (6 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. The hand sink is blocked. (3 penalty points)
2 occurences.
- There is no soap at the hand sink. (3 penalty points)
2 occurences.
- There is no hand drying provision at the hand sink. (3 penalty points)
2 occurences.
|
7/13/2012 | Routine | 83 | Advise & Educate |
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