- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 7 days.) (6 penalty points)
- Critical: A bag of bread buns is stored on top of and in contact with raw shelled eggs. (6 penalty points)
- Critical: Meat and vegetables (stew) cooked yesterday and held for more than 24 hours is not marked with date of preparation. (3 penalty points)
- Critical: Foods of animal origin (ceviche, eggs cooked any style) that may be undercooked to order are not disclosed / identified in writing and are not asterisked to a written consumer advisory. (6 penalty points)
- Clean plates are not all stored covered / inverted. (1 penalty point)
- IWooden table is not all smooth and non-absorbent. Wooden cabinetry is not all smooth. (1 penalty point)
2 occurences.
- Non-portable equipment (glass door reach-ins) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Two restricted use glass door reach-ins resttricted to storage of packaged or bottled products are storing unpackaged food. Compressor cover is missing from one of reach-ins. Wooden blocks that are not smooth are uset as leg for one of reach-ins. (1 penalty point)
3 occurences.
- Cutting boards are scored. (1 penalty point)
- Single use grocery bag is reused to store tamales. (1 penalty point)
- Metal tortilla press used to press tortillas covered with food grade material, has crevices that are not smooth and easily cleanable. Mocahette covered with single service foil is not free of pits and smooth. (1 penalty point)
2 occurences.
- Bottom of solid metal door to the outside is not tight fitting. (1 penalty point)
- Areas of floor are not repaired to be smooth and easily cleanable. Areas of ceiling are not repaired to be smooth and easily cleanable. Area of wall below hand sink is not repaired to be smooth and easily cleanable. (1 penalty point)
3 occurences.
- Areas of floor are not clean. (1 penalty point)
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3/5/2015 | Routine | 69 | Advise & Educate |
- Not all food handlers can document training. (1 penalty point)
- Unable to show a certified manager is registered with SLCoHD. (1 penalty point)
- Critical: Uncovered employee beverage is stored on prep table. (3 penalty points)
- Critical: A container of unpackaged raw chicken is on top of and in contact with a bag of fish in freezer. (6 penalty points)
- Critical: Cut leafy greens (lettuce) in pan on ice, measure 46 F. (6 penalty points)
- Critical: Food of animal origin that may be undercooked to customer order is not disclosed/identified in writing and is not asterisked to a written consumer advisory. (6 penalty points)
- Wooden table is not all smooth and non-absorbent. Wooden cabinet is not all smooth. (1 penalty point)
2 occurences.
- Non-portable equipment (glass door reach-ins, reach-in) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (glass door reach-ins) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Large glass door reach-in listed for the storage of pre-packaged or bottled products only is storing unpackaged foods. Blocks that are not smooth are used as leg for reach-in. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Single use plastic/vinyl grocery bags are used for storing food and are in direct contact with foods. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor, wall and ceiling are not repaired to be smooth and easily cleanable. (1 penalty point)
- Areas of floor are not clean. (1 penalty point)
- Coving is not at all floor-wall junctures in food operations area. (1 penalty point)
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5/22/2014 | Routine | 67 | Advise & Educate |
- Not all food handlers can document training. (1 penalty point)
- Unable to show a certified manager is registeed with SLco Health Dept. (1 penalty point)
- Critical: Raw shelled eggs are stored above produce in reach-in. Culinary ice in ice bin of ice machine is not covered during storage. (6 penalty points)
3 occurences.
- Box and bags of food are stored on floor. (1 penalty point)
- Critical: Cut leafy greens (lettuce) in pan on ice measure 58-59 F. (6 penalty points)
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Wooden table is not smooth and non-absorbent. Wooden cabinet is not all smooth. Single use foil covering equipment creates surfaces that are not smooth. (1 penalty point)
3 occurences.
- Critical: Thermometer is not found in warmest part of glass door reach-ins. (3 penalty points)
- Critical: Food thermometer to measure hot and cold temperatures is not provided. (3 penalty points)
- Non-portable equipment (glass door reach-ins, reach-in) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (glass door reach-ins) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Lid to ice bin of ice machine is missing and front cover of ice machine is taped. Blocks that are not smooth are used as leg for reach-in. Front cover is missing from large glass doors reach-in. (1 penalty point)
3 occurences.
- Non food contact surfaces of wire shelving and various other food equipment are not clean. (1 penalty point)
- Rinse nozzle lacking approved backflow protection, falls below flood rim of 3 compartment sink. (1 penalty point)
- Fly strip with fly bodies attached is installed above 3compartment culinary sink. (1 penalty point)
- Rear door to the outside is not tight fitting at bottom of door. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor, wall and ceiling are not maintained to be smooth and non-absorbent. (1 penalty point)
- Coving is not at all floor walll junctures in food operations area. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
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8/14/2013 | Routine | 66 | Advise & Educate |
- Not all food handlers can document training. (1 penalty point)
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Container of raw shrimp is stored above produce/ready to eat food. (6 penalty points)
Corrected on site.
- Wet wiping cloth is not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Wooden cabinetry is not all smooth and non-absorbent. Foil and tape covering ice machine and foil covering wire shelf creates surfaces that are not smooth. Wood blocks used as leg extensions for reach-in are not smooth. Areas of wooden panel attached to legs of prep table are not smooth and non-absorbent. (1 penalty point)
4 occurences.
- No n-portable equipment (shelf) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Critical: Wet wiping cloth on table top lacks measurable sanitizer. (6 penalty points)
Corrected on site.
- Critical: Interior surfaces of ice bin at ice machine are not clean. (6 penalty points)
- Non-food contact surfaces of various equipment are not clean. (1 penalty point)
- Critical: Server is rinsing/washing a towel in handsink. Server's access to handsink is obstructed by swinging doors. (3 penalty points)
- Light bulbs are not all shielded/shatter resistant above prep/warewash area. (1 penalty point)
- Less than 20 foot candles of light are measured in warewash area and less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor and wall are not clean. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
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11/14/2012 | Routine | 68 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
- A ceiling tile is missing. (1 penalty point)
- Frozen ice paddle is not stored on a clean surface to prevent contamination. (1 penalty point)
- 1) Exterior door of black microwave oven is dirty. 2) Soda beveral dispenser exterior is dirty. 3) Exterior door of refrigerator is dirty. (1 penalty point)
3 occurences.
- 1) The 3-compartment sink faucet is leaking. 2) Mop sink is not firmly attached to the wall. '. (1 penalty point)
2 occurences.
- The floor is dirty behind cooking equipment. (1 penalty point)
- Critical: A chemical oven cleaner spray bottle is stored next to squash. (6 penalty points)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
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2/10/2012 | Routine | 80 | Advise & Educate |
- Food service permit if not posted in view of the customers. (1 penalty point)
- Waitress does not have a food handler card. (1 penalty point)
- Food service manager training and registration is expired. (1 penalty point)
- Critical: Raw, in-the-shell, eggs are stored above RTE - Ready-to-Eat- foods. (6 penalty points)
- Critical: Diced tomatoes are 60 ° F. (6 penalty points)
- Exteriors of refrigerator doors are dirty. (1 penalty point)
- Critical: A food container is inside the basin of a handsink. (3 penalty points)
- Critical: Wiping cloth buckets are not labeled "Sanitizer Solution." (6 penalty points)
- No "No Smoking" sign is posted at the door. (1 penalty point)
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12/16/2010 | Routine | 74 | Advise & Educate |
- Foodservice manager is not registered with SLV Health Dept. (1 penalty point)
- Cooks have no hair control covers. (1 penalty point)
- Critical: Shellstock tags are not kept with the oysters in the True refrigerator. Shellstock tags are not retained for 90 days after product is sold. (6 penalty points)
- no ambient air themometer is conspicuously placed within the True glass-doored reach-in. (1 penalty point)
- CO 2 Tanks are not secured with chains. (1 penalty point)
- Manual detergent solution is 101 ° F. (1 penalty point)
- Bottom interior of Beverage Air reach-in refrigerator is dirty. (3 penalty points)
- cabinet shelves are dirty (1 penalty point)
- Critical: Objects are stored in the handsink. (3 penalty points)
- Elcrtical outlet plate cover is missing. (1 penalty point)
- Ventilation fan is dirty in a restroom. (1 penalty point)
- Critical: Personal medicines are stored above eating utensils. (6 penalty points)
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11/6/2008 | Routine | 74 | Advise & Educate |
Restaurant representatives - add corrected or new information about La Macarena Restaurant, 4700 S 900 E, Murray, UT 84107 »