- Food equipment is not being air dried before being nested together. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Inside of the microwave oven is unclean. (1 penalty point)
- Cooking filters are unclean. Shelving racks are unclean. (1 penalty point)
2 occurences.
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2/18/2015 | Routine | 96 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Clean equipment is stored on the floor. Single service items are not stored to prevent contamination. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Cooking filters are unclean. (1 penalty point)
- Walls are dirty in various areas behind cooking hood. (1 penalty point)
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7/31/2014 | Routine | 91 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- Lights were out in the walk-in cooler ane freezer. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
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2/4/2014 | Routine | 83 | Advise & Educate |
- Boxes of food are on floor of walk-in freezer. (1 penalty point)
- Critical: Uncovered condiments for customer self service lack sneeze guard or equivalent protection. (6 penalty points)
- Non-portable equipment (metal splash guard of drainboards, hand sink and warming cabinet) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
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1/13/2012 | Routine | 91 | Advise & Educate |
- Boxes and container of food are on floor of walk-in freezer. (1 penalty point)
- Non-portable equipment is not all spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: Underside of lid above ice is not clean. (6 penalty points)
- Hand drying provision is not at handsink. (3 penalty points)
Corrected on site.
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7/14/2011 | Routine | 89 | Advise & Educate |
- Packaged food is on floor of walk-in freezer. (1 penalty point)
Corrected on site.
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
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1/12/2011 | Routine | 97 | Advise & Educate |
- Boxes of food are on floors of walk-ins. (1 penalty point)
- Clean kitchenware is not all stored covered/invertedd. (1 penalty point)
- Non-portable dish rack/shelf, part of drainboard splash, end of cold buffet table, Hobart hot and cold holding units are not spaced from immovable surfaces for easy cleaning or sealed to nearby immovable surfaces. (1 penalty point)
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7/8/2010 | Routine | 97 | Advise & Educate |
- Critical: Ham and egg sandwich measures 130F at steam table (6 penalty points)
- Non-portable reach-in ,warming cabinet and handsink are not spaced from immovable surfaces for easy cleaning or sealed to nearby immovable surfaces. (1 penalty point)
- Supply line and utility line are on floor. (1 penalty point)
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1/12/2010 | Routine | 92 | Advise & Educate |
- Non-portable hot storage cabinet is not spaced for easy cleaning or sealed to nearby immovable surfaces. (1 penalty point)
- Area of wall around hobart hot cabinet is not smooth and easily cleanable. (1 penalty point)
- Drain line/conduit is on floor. (1 penalty point)
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7/30/2009 | Routine | 97 | Advise & Educate |
- Unable to verify if all the employees have had food handler training. (1 penalty point)
- The food manager has not registered with the Salt Lake Valley Health Department. (1 penalty point)
- Critical: Sausage is stored in the reach in @ 49'F. (6 penalty points)
Corrected on site.
- Various counters in the serving area are not sealed to the floor. (1 penalty point)
- Various counters in the serving area are not sealed to the floor. (1 penalty point)
- Various pieces of equipment need to be cleaned and are dirty. (1 penalty point)
- Critical: The kitchen 3 compartment sink faucet leaks. (6 penalty points)
- Various vents and ducts in the kitchen are dirty. (1 penalty point)
- The vent above the serving line area is dirty. (1 penalty point)
- The fan in the warewash area is dirty. (1 penalty point)
- Mops are not hung to air dry. (1 penalty point)
Corrected on site.
- The ceiling in the dry storage area is not smooth, durable and easily cleanable. (1 penalty point)
- Critical: Bottles of unknow substances are not labeled. (6 penalty points)
Corrected on site.
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2/4/2009 | Routine | 72 | Advise & Educate |
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