- Critical: Tortillas is being stored by raw eggs in the walk-in. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Plastic baskets are being used as a scoop for food product. The handle of the scoop is touching the cooling beans in the walk-in. (1 penalty point)
- Food is being stored on the floor throughout the restaurant. Food is not covered in the walk-in to protect from possible contamination. (1 penalty point)
- Critical: Food is being covered tightly while cooling. (3 penalty points)
- Critical: The plastic chip container is in poor repair. The plastic bins are not meant to store food product. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- There is a baffle missing in the hood. The ice cream machine is repaired with tape. There are light burned out in the hoods. (1 penalty point)
3 occurences.
- Critical: The ice machines are not clean. (6 penalty points)
2 occurences.
- The large fan on top of the ice machine is not clean. Shelving is not clean. (1 penalty point)
2 occurences.
- Critical: The handwash sink is blocked and not easily accessible in the waitress station. (3 penalty points)
- Critical: There is a shut off valve located downstream from the backflow prevention device. The faucet at the handwash sink in the waitress station splashes water all over. (6 penalty points)
2 occurences.
- Critical: There is no soap at the handwash sink in the waitress station. (3 penalty points)
- The men's restroom lacks a handwashing sign. (1 penalty point)
- Clothing is being stored with single service items and food. (1 penalty point)
- The hoods are not clean. Floor under all of the equipment and stoves, including the walk-ins, are not clean. The light lens and ceiling is dirty around the diffusers. (1 penalty point)
3 occurences.
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
- Personal items are being stored above prep tables such as keys, cell phones, computers, etc. (1 penalty point)
- Critical: Machine oil is stored above a prep table. (6 penalty points)
|
11/5/2014 | Routine | 45 | Advise & Educate |
- Critical: Employees personal beverages are not separated from single service items.. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (cut lettuce in walk-in cooler) (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in the walk-in cooler is not covered to prevent contamination. Food is being stored on the floor in the walk in freezer. (1 penalty point)
2 occurences.
- Critical: Cooked beef is being held at 48°F in the walk in cooler. Cooked rice is being held at 43°F in the make table. (6 penalty points)
2 occurences.
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
- The thermometer in the salsa reach-in cooler is inaccurate. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The drain pipe is leaking beneath the warewashing sink. (1 penalty point)
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11/20/2013 | Routine | 71 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (salsa) (1 penalty point)
Corrected on site.
- A box of eggs is being stored on the floor in the walk in cooler. A bag of rice and beans are being stored on the floor in the dry storage room. (1 penalty point)
Corrected on site.
- Critical: Pulled chicken is being held at 128°F in the steam table. (6 penalty points)
Corrected on site.
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- There is an accumulation of grease on the outer edge of the grill hood. (1 penalty point)
- Critical: The warewashing handsink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: The hand sink is blocked by child seats. (3 penalty points)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- Ants were seen crawling into the kitchen through a small gap in the exterior door. (1 penalty point)
- The floor is dirty in the dry storage area. (1 penalty point)
- Employee personal items are not stored separately from food and equipment. (1 penalty point)
Corrected on site.
- Critical: Medicines (rubbing alcohol) belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- Critical: Chemicals are stored next to clean food equipment. (6 penalty points)
Corrected on site.
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4/8/2013 | Routine | 58 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
- Critical: Diced tomatoes are being held at 50 °F in the make table. (6 penalty points)
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
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1/17/2012 | Routine | 89 | Advise & Educate |
- Critical: An employee drink is being stored next to plates in kitchen. (6 penalty points)
- Critical: Guacamole scoop is being stored on on water container (standing water) at 68 degrees F. (6 penalty points)
- Some kitchen equipment is being stored unprotected from contamination. (1 penalty point)
- Plates are stored unprotected from contamination. (1 penalty point)
- CO2 tanks are unrestrained. (1 penalty point)
- Critical: The can opener is unclean. (6 penalty points)
|
8/6/2010 | Routine | 79 | Advise & Educate |
- Critical: A basket is used as a scoop at the lettuce bin at walk-in cooler. (6 penalty points)
- Critical: Some food containers at walk-in are missing date markings. (6 penalty points)
Corrected on site.
- Some CO2 tanks are stored unrestrained. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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1/26/2010 | Routine | 85 | Advise & Educate |
- Critical: An employee drink is stored on a preparation table. (6 penalty points)
- CO2 tanks next to ice machine are not restrained. (1 penalty point)
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2/5/2009 | Routine | 93 | Advise & Educate |
Restaurant representatives - add corrected or new information about La Fountain Restaurant, 2836 S 5600 W, West Valley City, UT 84120 »