- Critical: Person in charge did not ensure that employees are using proper methods to rapidly cool TCS/potentially hazardous foods. (3 penalty points)
- Critical: Pan of ready to eat cooked food is stored in contact with raw shelled eggs. (6 penalty points)
Corrected on site.
- Critical: Bottom of a pan containing food is stored on top of ready to eat meat in a second pan. (6 penalty points)
- Critical: Soup reportedly cooked yesterday measures 44 F in a covered container in the walk-in where other uncooked foods measure 39 F. (6 penalty points)
Corrected on site.
- Critical: Soup reportedly cooked yesterday, measures 44 F in a in a covered container , approximately 12 inch deep, with approximately 10 inches of product depth in the walk-in where other uncooked foods measure 39 F. (3 penalty points)
- Critical: Cooked Fries measure 97 F in stainless steel bowl on top of ateam table. (6 penalty points)
Corrected on site.
- Wooden shelving is not all smooth and non-absorbent. (1 penalty point)
- Interior liner of glass door reach-in has areas that are chipped and broken. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Critical: Underside of lid above ice at ice machine is not clean. Can opener blade is not clean. (6 penalty points)
2 occurences.
- Drain line is on floor. (1 penalty point)
- Areas of wall are not repaired to be smooth and easily cleanable. (1 penalty point)
|
12/15/2015 | Routine | 59 | Advise & Educate |
- Critical: Person in charge is not ensuring that employees are using proper methods to rapidly cool temperature control for safety foods. (3 penalty points)
- Critical: Turkey gravy reportedly cooked yesterday late afternoon/early evening is found in a 5 gallon bucket more than 75% full at 46F in the walk-in where uncooked foods measure 39 F at 10:15 AM, indicating a failure to rapidly cool from 135 f to 70 F in 2 hours or less and to 41 F or less within the succeeding 4 hours. (6 penalty points)
Corrected on site.
- Critical: Turkey gravy reportedly cooked yesterday late afternoon/early evening is found in a 5 gallon bucket, more than 75% full at 46 F in the walk-in where other uncooked food measures 39F at 10:15AM. (3 penalty points)
- Critical: Turkey measures 44-45 F at cold table. Whipped cream measures 46F in glass door display reach-in. (6 penalty points)
2 occurences.
- Areas of wooden cabinetry/shelving are not all smooth and non-absorbent. (1 penalty point)
- Non-portable equipment (hood, metal splash of drainboard, end of 3 compartment sink, cabinetry in service area) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Interior liner of glass door reach-in is cracked and not smooth. (1 penalty point)
- Cutting boards are scored. (1 penalty point)
- Areas of masonry wall are not smooth, free of deep crevices and pits. (1 penalty point)
- Areas of wall are not maintained to be smooth and easily cleanable. Concrete floor in walk-in does not appear sealed to be non-absorbent. (1 penalty point)
2 occurences.
- Coving is not at all floor-wall junctures in food operations area.' (1 penalty point)
|
2/25/2015 | Routine | 75 | Advise & Educate |
- Not all food handlers can document training. (1 penalty point)
- Critical: Person in charge did not ensure that employees are using proper methods to rapidly cool potentially hazardous food. (3 penalty points)
- Critical: The cook is using his bare hand to hold ready to eat hash browns on a spatula during delivery of hash browns to a plate. (6 penalty points)
- Cream pies are stored uncovered in walk-in. (1 penalty point)
- Critical: Chili Verde reportedly cooked last night measures 83 F in a 5 gallon bucket and a quantity 8 inches deep in the walk-in where other foods measure measure 51-52 F. (6 penalty points)
Corrected on site.
- Critical: Chili verde reportedly cooked last night measures 83 F in a 5 gallon bucket in a quantity 8 inches deep in the walk-in. (3 penalty points)
- Critical: Turkey measures 44-45 F at cold table. Meat measures 51-52F in walk-in. Cream pie measures 53 F in glass door reach-in. (6 penalty points)
3 occurences.
- Critical: Wrapped meat from packages opened here and held here for more than 24 hours, is not marked with date of opening package. (3 penalty points)
- Wooden cabinetry-shelving is not all smooth and non-absorbent. (1 penalty point)
- CO2 tanks are not restrained. (1 penalty point)
- Non-portable equipment (hood) 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: Underside of lid above ice and interior surfaces of ice bin at ice machine are not clean. (6 penalty points)
Corrected on site.
- Critical: Pan is stored in hand sink. (3 penalty points)
Corrected on site.
- Critical: Rinse nozzle lacking approved backflow protection hangs below flood rim Chemical dispenser connected to water supply at mop sink lacks mark of A112 certification. (6 penalty points)
2 occurences.
- Areas of painted masonry walls are not smooth. (1 penalty point)
- Areas of floor are missing grout and not maintained to be smooth and non-absorbent. (1 penalty point)
- Areas of wall are not clean. (1 penalty point)
|
7/18/2014 | Routine | 49 | Advise & Educate |
- Unable to show a certified manager is currently registered with SLCoHD. (1 penalty point)
- Critical: Cook does not wash hands before placing new gloves on hands. (6 penalty points)
- Critical: Uncovered employee beverage is stored on prep table. (3 penalty points)
Corrected on site.
- Critical: Package of raw meat is stored above cooked bacon and is in contact with container of cooked broccoli in reach-in. Container of uncooked meat is stored above container of cooked meat in walk-in. (6 penalty points)
2 occurences.
- Boxes of of food and bag of onions are stored on floor of walk-in. (1 penalty point)
- Critical: Cooked and cooled onions measure 44 F at cold table. (6 penalty points)
- Clean kitchenware whichis not covered / inverted is stored below dispenser of hand drying towels where hands may drip water. (1 penalty point)
- CO2 tanks are not all restrained. (1 penalty point)
- Non-portable equipment(hood, wooden cabinetry) 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)
- Non-food contact surfaces of ice machine are not clean. (1 penalty point)
- Areas of painted masonry walls are not smooth and easily cleanable. Areas of wall in service area are not smooth, free of projections and easily cleanable. (1 penalty point)
2 occurences.
- Critical: Hand soap is not at one of hand sinks in prep area. (3 penalty points)
Corrected on site.
- Critical: Hand drying provision is not at one of hand sinks in prep area. (3 penalty points)
Corrected on site.
- lAreas of floor, wall and ceiling are not repaired to be smooth and eeasily cleanable. (1 penalty point)
- Coving is not at all floor-wall junctures. (1 penalty point)
|
12/30/2013 | Routine | 63 | Advise & Educate |
- Unable to show a certified manager is registered with SLcoHD. (1 penalty point)
- Critical: Employee drinks from an uncovered beverage container in prep area. (3 penalty points)
Corrected on site.
- Critical: Cut tomatoes measure 44 F at top of cold table. Whipped cream measures 49 F in display refrigeratorf (6 penalty points)
2 occurences.
- Wooden cabinetry is not all smooth and non-absorbent. (1 penalty point)
- CO2 tanks are not all restrained. (1 penalty point)
- Non-portable equipment (wooden cabinetry, hood) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Critical: Underside of lid above ice at ice machine is not clean. (6 penalty points)
Corrected on site.
- Areas of floor and wall are not maintained to be smooth and easily cleanable. (1 penalty point)
|
6/25/2013 | Routine | 80 | Advise & Educate |
- Critical: Whipped cream measures 46F in display case. (6 penalty points)
- Critical: Cooked sausage measures 119F at top of steam table. (6 penalty points)
- Wooden cabinetry is not all smooth and non-absorbent. (1 penalty point)
- Non-portable equipment (hood above dish machine and cabinetry) 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)
- 'Exterior of ice machine is not clean. (1 penalty point)
- Mop sink does not drain freely. (1 penalty point)
- Areas of painted masonry wall are not all smooth and easily cleanable. Soffit above service area constructed of sea shells and grooved sealed wood is not smooth and easily cleanable. Areas of wall in toilet rooms finished in sea shells and rope are not smooth and easily cleanable. Areas of wooden and masonry wall in service area are not smooth and easily cleanable. (1 penalty point)
4 occurences.
- Drain line is not elevated above floor to facilitate cleaning. (1 penalty point)
- 'Areas of floor, wall and ceiling are not clean. (1 penalty point)
- No smoking sign is not at entrance. (1 penalty point)
|
12/26/2012 | Routine | 79 | Advise & Educate |
- Critical: Pan of raw ground meat is stored above cooked meat in reach-in. (6 penalty points)
Corrected on site.
- Underside of service counters and shelving units are not all smooth and non-absorbent. (1 penalty point)
- Non-portable equipment (hood above warewash machine) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Soffit above service area constructed of sea shells and sealed, grooved wood is not all smooth and easily cleanable. Areas of painted masonry wall surfaces are not all smooth and easily cleanable. Sea shell wall surfaces in toilet rooms are not smooth and easily cleanable. (1 penalty point)
3 occurences.
- Drain line is not elevated above floor to facilitate cleaning. (1 penalty point)
- A.reas of wall, floor and ceiling are not clean. (1 penalty point)
- Coving is not at all flooor-wall junctures. (1 penalty point)
|
6/26/2012 | Routine | 87 | Advise & Educate |
- Pressurized CO-2 cylinders are not secured. (1 penalty point)
- Critical: The interior of the ice machine is not clean. (6 penalty points)
Corrected on site.
- Vents are dirty on the outside of the ice machine. (1 penalty point)
|
8/12/2011 | Routine | 92 | Advise & Educate |
- A cook is not wearing hair control. (1 penalty point)
- Critical: Hobart reach-in refrigerator is holding ham at 55 ° F. , cooked spinach at 53 ° F. , and fish at 52 ° F. (6 penalty points)
- CO-2 tank is not secured with a chain. (1 penalty point)
- Critical: White plastic quard panel inside ice machine has mold or mother microbial growth colonies. (6 penalty points)
- Lids of dry ingredient bins are dirty. (1 penalty point)
- Multi-purpose spray cleaner bottle is stored next to stryrofoam clamshell food containers. (3 penalty points)
Corrected on site.
|
8/12/2009 | Routine | 82 | Advise & Educate |
- Tongs are not in place for the lemon wedges. (1 penalty point)
- Critical: Country Fries are held at 121 ° F. (6 penalty points)
- Milk refrigerator has no thermometer. (1 penalty point)
Corrected on site.
- Critical: There is no sanitizer in the wiping cloth bucket (6 penalty points)
Corrected on site.
- Lower shelves under work tables are splattered. (1 penalty point)
- Handwash signs are not posted at kitchen handsinks. (1 penalty point)
|
2/11/2009 | Routine | 84 | Advise & Educate |
Restaurant representatives - add corrected or new information about Left Fork Grill, 68 W 3900 S, Murray, UT 84107 »