- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- 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)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- Various wall surfaces are not smooth, durable, easily cleanable and non-absorbent. Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
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1/14/2016 | Routine | 91 | Advise & Educate |
- 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)
- 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)
- A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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12/8/2014 | Routine | 90 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- Food bucket and pan is stored on the floor. (1 penalty point)
- Exhaust hood filters are missing. (1 penalty point)
- Critical: Hand washing sink in the food prep area is in disrepair. (6 penalty points)
Corrected on site.
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7/2/2013 | Routine | 88 | Advise & Educate |
- Potentially hazardous food is being cooled in deep covered containers that are stacked together. . (3 penalty points)
Corrected on site.
- Critical: Pizza sauce is being held at 45 - 48 °F in the walk in cooler. (6 penalty points)
- Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
Corrected on site.
- Pizza cutter handles are unclean. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- There is no hand drying provision in the employee restroom. (3 penalty points)
Corrected on site.
- Ceiling air vents are dusty. (1 penalty point)
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4/26/2011 | Routine | 79 | Advise & Educate |
- The permit to operate is not posted for public view. (1 penalty point)
- Critical: (1) A personal drink is stored above the prep table. (2) An employee is eating on a shelf in the storage area. (6 penalty points)
2 occurences.
- Pans of chicken are stacked with the bottom of pans touching the food. (1 penalty point)
- (1) The bottom of the Arctic Air is not clean. (2) The plastic dividers are stained. (2 penalty points)
2 occurences.
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3/24/2010 | Routine | 90 | Advise & Educate |
- Critical: Plastic pan dividers are unclean to sight and touch. (6 penalty points)
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3/23/2009 | Routine | 94 | Advise & Educate |
- Foodservice permit issued by SLV Health Dept is not posted in view of customers.
- Manager Foodservice Training and registration can not be documented. (1 penalty point)
- Hair covers are not worn by employees cooking pizza. (1 penalty point)
- 1] Whisk used to stir marinara sauce is stored in stagnant water inbetween uses, rather than in running water or in water heated to 135 ° F. to prevent bacterial growth. 2] Handles of scoop cups are conting cheese and meat in the cold make table. (2 penalty points)
2 occurences.
- Critical: Pepperoni is held at 46 ° F. and ham at 47 ° F.in the cold make table. (6 penalty points)
- A box of single service paper cups is stored directly on the flo9or - not elevated at least 6 inches as required. (1 penalty point)
- No conspicuously placed ambient air thermometer is placed with the cold make / prep table. (1 penalty point)
- The manual dishwashing detergent solution is only 96 ° F. (1 penalty point)
- Shelves inside the walk-in are dirty. (1 penalty point)
- Critical: Wiping cloths are stacked in the basin of the kitchen handsink. (3 penalty points)
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10/8/2008 | Routine | 83 | Advise & Educate |
- Clean dishes are not air dried before stacking. (1 penalty point)
- The walk in door handle is dirty. (1 penalty point)
- Floor/wall junctures in the walk in are damaged. (1 penalty point)
- Floor/wall junctures in the walk in are dirty. (1 penalty point)
- Cove base is damaged. (1 penalty point)
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3/20/2008 | Followup | 95 | Advise & Educate |
- A food employee is wearing a bracelet. (1 penalty point)
- Critical: Personal beverages are stored in various food prep and storage areas. (6 penalty points)
- The person in charge is not maintaining the establishement in clean condition. (3 penalty points)
- Various foods are not covered in the walk in cooler. (1 penalty point)
- Clean dishes are not air-dried before stacking. (1 penalty point)
- Critical: There is no measurable sanitizer in the 3rd compartment of the 3 compartment sink. (6 penalty points)
- Critical: The canopener and holster are dirty. Plastic pan dividers are dirty. Surfaces inside the exhaust hood are dirty. Various food storage racks are dirty. The margarine container is heavily soiled. (18 penalty points)
5 occurences.
- Exterior surfaces of the oven are dirty. (3 penalty points)
- The walk in door and handle are dirty. (1 penalty point)
- A garbage can in the kitchen is overflowing. (1 penalty point)
- The dumpster enclosure is not free of garbage and debris. (1 penalty point)
- Floor/wall junctures are dirty throughout the kitchen. (1 penalty point)
- Various air vents are dirty. (1 penalty point)
- Critical: A chemical spray is stored above food. (6 penalty points)
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3/12/2008 | Followup | 50 | Advise & Educate |
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