- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: TCS food cooked here and held here for more than 24 hours is not marked with date of prep. (3 penalty points)
- Areas of cabinetry and counter top are not repaired to be smooth and non-absorbent.l (1 penalty point)
- Floor of reach-in is not clean. (1 penalty point)
- Lids are not closed on dumpsters outdoors. (1 penalty point)
- Areas of floor are not repaired to be smooth and non-absorbent. Areas of wall are not repaired to be smooth and non-absorbent. (1 penalty point)
2 occurences.
- Coving is not at floor-wall junctures in food operations area. (1 penalty point)
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3/12/2015 | Routine | 91 | Advise & Educate |
- Certified manager is not yet registered with SLCoHD. (1 penalty point)
- Shelving in pantry covered with torn vinyl is not all smooth and non-absorbent. (1 penalty point)
- Areas of floor, wall and ceiling are not repaired to be smooth and non-absorbent. (1 penalty point)
- Coving is not at floor-wall junctures in food operations area. (1 penalty point)
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5/20/2014 | Routine | 96 | Advise & Educate |
- Unable to find thermometer in the warmest part of arctic air and sub zero reach-ins. (1 penalty point)
- End of 3 compartment sink is not sealed to adjacent counter top.' (1 penalty point)
- Hand drying provision is not at hand sink. (3 penalty points)
Corrected on site.
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Coving is not at all floor-wall junctures. (1 penalty point)
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8/6/2013 | Routine | 93 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Thermometer is not in the warmest part of each reach-in. (3 penalty points)
- Critical: 3 compartment sink is not on premicses. (3 penalty points)
- Non-portable equipment (counter tops of cabinetw) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: .Single compartment culinary sink is not indirectly drained to an approved receptor. (6 penalty points)
- Toilet room door is not self closing. (1 penalty point)
- .Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Area of ceiling is not repaired to be smooth and easily cleanable. (1 penalty point)
- Floor-wall junctures are not all coved. (1 penalty point)
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11/14/2012 | Routine | 82 | |
- The health department permit is not posted in public view. (1 penalty point)
- Food equipment is being cloth dried after cleaning and sanitizing. Utensils and dishware are placed directly on terry cloth towels. This interferes with rapid drying. (1 penalty point)
- A baking sheet is placed near and handsink and is exposed to contaminating splash. (1 penalty point)
- Critical: Waste water from the food prep sink is not indirectly drained through an air break into a floor sink. (6 penalty points)
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2/9/2012 | Routine | 91 | |
- Critical: Eggs, raw, in-shell, are stored above ready-to-eat food. (6 penalty points)
Corrected on site.
- Critical: Left-over Clam chowder labeled 1-24-11 is stored in the refrigerator more than 7 days. (6 penalty points)
Corrected on site.
- Food equipment is drying directly on top of terry cloth toweling. (1 penalty point)
- Thermometer is one refrigerator is not accurate to within [+ or -] 3 ° F. (1 penalty point)
- Critical: There is no indirectly drained food prop sink. (3 penalty points)
- Floor is dirty next to a refrigerator. (1 penalty point)
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2/2/2011 | Routine | 82 | Advise & Educate |
- Critical: Chicken nuggets are held in the refrigerator at 52 ° F. note: the repair invoice is to be faxed to the inspector at SLV Health Department. (6 penalty points)
- One refrigerator lacks capacity for safe cold holding. (1 penalty point)
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1/28/2010 | Routine | 93 | Advise & Educate |
- The shelving material in the dry food storage area is not smooth and easily cleanable. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat foods. (6 penalty points)
Corrected on site.
- The Roper refrigerator is not of commercial quality and is not easily movable. (1 penalty point)
- Critical: The sign with instructions for cleaning, rinsing, and sanitizing dishes is not posted, as per letter of agreement for this unique kitchen arrangement. (6 penalty points)
Corrected on site.
- Critical: The Ecolab 1055 B device is not an approved backflow antti-backsiphonage prevention device. (3 penalty points)
- The restroom does not have a covered trash can. (1 penalty point)
- The food storage area floor is carpeted and is not smooth, curable, and easily cleanable. (1 penalty point)
- Oven cleaner is stored next to a food grater. (3 penalty points)
Corrected on site.
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1/28/2009 | Routine | 73 | Advise & Educate |
- Foodservice operating permit issued by SLV Health Dept. is not posted in view of clients. (1 penalty point)
- A refrigerator lacks an ambient air thermometer. (1 penalty point)
- There is no instant-read thermometer for the cook. (1 penalty point)
- Warewashing machine is not ANSI certified as commercial equpiment. (1 penalty point)
- No sanitizer solution paper test kit is available. (1 penalty point)
- Critical: Dishes and utensils are not being properly sanitized (6 penalty points)
- Critical: No air gap is in place where required. (3 penalty points)
- Towels are not available at a handsink. (3 penalty points)
- Handwashing reminder sigs was not posted adjacent to a handsink. (1 penalty point)
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1/7/2008 | Routine | 82 | Advise & Educate |
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