- Critical: Surfaces of the stand mixer above the bowl are dirty. The interior ceiling of the ice machine is unclean. The canopener blade is unclean to sight and touch. (6 penalty points)
3 occurences.
- Hand sink is missing a hand washing sign. (1 penalty point)
- Employee drink is on the prep table. (1 penalty point)
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4/8/2015 | Routine | 92 | Advise & Educate |
- Critical: Salsa is holding at 47° F on the buffet table. (6 penalty points)
Corrected on site.
- Critical: Opened package of pepperoni in the reach-in cooleris not date-marked. (3 penalty points)
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Employee drink is stored on a shelf above prep table. (1 penalty point)
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9/30/2014 | Routine | 84 | Advise & Educate |
- Critical: Tuna is being held at 44 °F in the Sandwich table. (6 penalty points)
- Critical: Food items dated 10-8-13 are present in thewalk in cooler. Discard date is the 15th. (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 3-compartment sink faucet is leaking. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- A door has peeling paint. (1 penalty point)
- walk in cooler floor is unclean. (1 penalty point)
- Lotion is stored in the walkin with food items. (1 penalty point)
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10/17/2013 | Routine | 82 | Advise & Educate |
- Critical: Employee food is stored over food items for public service. (3 penalty points)
- Critical: Chicken Salad is being held at 46 °F in the sandwich bar. (6 penalty points)
- Critical: Prime rib stored in the walk in is dated 1/3 and should have been discarded on 1/10. (6 penalty points)
- There are spaces between the baffles in the hood. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent above thewarewash vent. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Ceiling tiles are missing. (1 penalty point)
- The floor in the walkin freezer is unclean. The compressor on top of the proofed is unclean with dust. (1 penalty point)
2 occurences.
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1/14/2013 | Routine | 77 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- In-use utensils are stored with handles in contact with food at the sandwhich buffet. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Pastrami is being held at 51 °F in the sandwich bar. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: A pan of home made sauce was kept longer than seven days. (6 penalty points)
Corrected on site.
- There are spaces in the baffle system of a hood. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on a hose in the dish room. Hose Bib Vaccum Adaptor (6 penalty points)
- Light intensity in the walk in freezer is less than 10 foot candles. (1 penalty point)
- The ceiling is dusty in various areas. (1 penalty point)
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6/25/2012 | Routine | 67 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food is being stored on the floor in the walk-in cooler and freezer. (1 penalty point)
- Critical: Potentially hazardous foods are not date-marked in the walk-in cooler. (3 penalty points)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Light shield is broken in the walk-in cooler. Can opener is damaged with metal shards. (1 penalty point)
2 occurences.
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent in the walk-in cooler. (1 penalty point)
- Not all lights are shielded or shatterproof in the comissary. (1 penalty point)
- The ceiling tile is dirty next to the"Grill" station. (1 penalty point)
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11/7/2011 | Routine | 89 | Advise & Educate |
- Critical: Employees personal bag of cherries are not separated from food preparation areas. (6 penalty points)
- Critical: Chocolate milk is being held at 44F in the reach-in cooler and fry sauce is being held at 57F in an ice bucket. (6 penalty points)
- Ambient air thermometer is reading at 50F in the reach-in cooler. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The drain pipe is leaking in the walk-in cooler. (1 penalty point)
- A handwash sign is not at each handsink used by employees. (1 penalty point)
Corrected on site.
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7/8/2011 | Routine | 77 | Advise & Educate |
- Various shelving are storing foods less than six inches from the floor. (1 penalty point)
- Bread on the service line is not protected in display (1 penalty point)
- Unable to verify an irreversible temperature indicator for the dish machine. (1 penalty point)
- The ice machine drains onto the floor. (1 penalty point)
- Critical: There is an accumulation of water deposit on the top interior of the ice machine. (6 penalty points)
- The backflow device is not adequate at the hose reel due to the pressure sprayer remaining attached. (1 penalty point)
- The drain runs uphill at the floor sink at the cooks area prep sink. (1 penalty point)
- A ceiling tile is missing in the bakery storage area. The corner of a wall is damaged adjacent to the kettle area. The plumbing penetration under the dish area handsink is not sealed at the wall. (1 penalty point)
3 occurences.
- The ceiling is dusty adjacent to ventilation ducts. (1 penalty point)
- Critical: Chemical spray bottles are not labeled in the chemical storage room. (6 penalty points)
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2/9/2011 | Routine | 80 | Advise & Educate |
- Critical: Sliced ham is at 51F and swiss cheese is at 51F in the cold drawer. (6 penalty points)
- The cold drawer is not capable of holding food at 41F or less. (1 penalty point)
- Unable to verify an irreversible temperature indicator for the dish machine. (1 penalty point)
- The warmer drawer cabinet is not sealed to the wall (3 penalty points)
3 occurences.
- There are unsealed holes in the tile wall above the warmer drawer cabinet. (1 penalty point)
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9/8/2010 | Routine | 88 | Advise & Educate |
- A damp wiping cloth is stored on a prep table. (1 penalty point)
Corrected on site.
- Clean ware presented for self-service are not protected in display. (1 penalty point)
- Unable to verify an irreversible temperature indicator for the dish machine. (1 penalty point)
- The proofer is not sealed to the wall. (1 penalty point)
- Various seals between immovable equipment and immovable suraces, and equipment compnents are damaged. There are unsealed holes in the walls of the catering cooler. (2 penalty points)
2 occurences.
- The handsink leaks in the dish machine area. (1 penalty point)
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4/20/2010 | Routine | 93 | Advise & Educate |
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