- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Utensil is stored with handle in contact with food in the reach-in cooler. (1 penalty point)
- Raw meat is thawing in standing water. (1 penalty point)
- Critical: Milk is being held at 52°F in a reach in cooler. (6 penalty points)
Corrected on site.
- Critical: Some deli meat in the walk-in cooler are not date-marked. (3 penalty points)
- Handsink is missing side splash guard. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Critical: There is no sanitizer test kit available for quat ammonia. (3 penalty points)
- Critical: The canopener blade is unclean to sight and touch. The back interior ceiling of the ice machine bin is unclean. (6 penalty points)
2 occurences.
- Critical: Food buckets are stored in front of hand sink blocking easy access. (3 penalty points)
- Critical: Paper towel dispenser at hand sink is empty. (3 penalty points)
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5/19/2015 | Routine | 68 | Advise & Educate |
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- The condenser unit on a refrigerator is missing it's cover. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- The interior of the ice machine is unclean. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. The canopener blade is unclean to sight and touch. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- The filters in the hood are unclean. (1 penalty point)
- Critical: A foot pedal operated hand washing sink is being obstructed from we by the presence of buckets coving the pedals. A handwashing sink is being used to clean equipment (3 penalty points)
2 occurences.
- The faucet is leaking on the food preparation sink. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above the warewash area. (1 penalty point)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- Critical: A food container is being used to store poisonous or toxic materials. (6 penalty points)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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12/8/2014 | Routine | 55 | |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees are eating in the warewash areas. (3 penalty points)
- Critical: Potentially hazardous food is being cooled in covered containers. (3 penalty points)
- Critical: Variuos item are being held at 44°F in the walk in cooler. (6 penalty points)
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1/3/2014 | Critical Item | 82 | Advise & Educate |
- Critical: Employee is loading dirty dishes and then unloading clean dishes without washing hands inbetween. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: , The roast beef in the walkin is holding at 46 F (6 penalty points)
- The seal along the soak sink is in disrepair. The seal along the prep sink is no longer sealed. (1 penalty point)
2 occurences.
- Some of the cutting boards are discolored and scored. (1 penalty point)
- The underneath of storage shelf that is holding clean equipment is dusty. (1 penalty point)
- 'The faucet is leaking on the soak sink. The faucet is leaking on the food preparation sink. (1 penalty point)
2 occurences.
- Hand sinks in the kitchen lack hand washing signage. (1 penalty point)
- The wall behind storage shelf is dusty. (1 penalty point)
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11/22/2013 | Routine | 78 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are stored above food equipment. Employees are eating in food preparation areas. (3 penalty points)
2 occurences.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- A container of food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Beef stew is being held at 125 °F in the steam table. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
- 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 is not sealed to the adjacent wall. (1 penalty point)
- Handles are damaged on a refrigeration unit. (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. (1 penalty point)
- The ceiling is damaged above the potwasing sink. (1 penalty point)
- The floor/wall juncture lacks coving on the cookline (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
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2/19/2013 | Routine | 71 | Advise & Educate |
- The certified manager is not registered with SLVHD. (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. Food in the storage room is not covered to prevent contamination. (1 penalty point)
2 occurences.
- Critical: Salads are being held at 50 °F in cold salad bar. (6 penalty points)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Critical: The final rinse of the dish machine does not always reach a plate surface temperature 160° F. (6 penalty points)
- The cart with the Hobart machineis unclean. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is a hole in the ceiling above the power washer. (1 penalty point)
- The floor in the walkin freezeris unclean. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
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6/14/2012 | Routine | 80 | Advise & Educate |
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