- The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Baked and fried chicken is being held out of temperature at 130 degrees Fahrenheit in the hot holding display case. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
- An oscillating fan in the food service area is dusty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- There are holes in the wall next to the rotisserie oven. (1 penalty point)
- Critical: A sanitizer pail is being used as a scoop for food. (6 penalty points)
Corrected on site.
|
8/19/2015 | Routine | 74 | Advise & Educate |
- Displayed permit is expired. (1 penalty point)
Corrected on site.
- A container of food is not labeled in the dish storage room, (1 penalty point)
Corrected on site.
- Critical: Cannot show proof of Parasite Destruction. (6 penalty points)
- Critical: Fried chicken at 130 and 101 at front register. (6 penalty points)
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Handsink by VacMasters is not completely sealed to the wall. (1 penalty point)
- Reach-in handles behind meat slicer table are dirty. The bottom of the reach-in is dirty. (1 penalty point)
- Critical: A spray hose hangs below the flood rim of the 2 compartment chicken sink. (6 penalty points)
Corrected on site.
- The mop sink faucet is leaking. (1 penalty point)
- Shielding on lights in ventilation hood is peeling away. (1 penalty point)
- The floor is dirty under the soda BIBS. The floor is dirty in the dish & canned good storage room. (1 penalty point)
2 occurences.
|
8/18/2014 | Routine | 74 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Food is being stored on the floor. Food is being stored on the floor in the walk in freezer. (1 penalty point)
Corrected on site.
2 occurences.
- Single service items are stored on the floor. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- The fan in the kitchen dusty. (1 penalty point)
- Critical: There are numerous flies present in the facility. (3 penalty points)
|
8/21/2013 | Routine | 83 | 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)
Corrected on site.
- Critical: Cooked Chicken is being held at 118-126 F in the holding display unit. (6 penalty points)
Corrected on site.
- Single service items are not stored to prevent contamination. (1 penalty point)
Corrected on site.
- There is an accumulation of food debris under the soda syrups. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- Various ceiling surfaces in the pantry area are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Utility lines are not installed above the floor to facilitate cleaning. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: Chemicals are stored above food equipment. (6 penalty points)
Corrected on site.
- Critical: There are fly traps placed above clean food equipment. (6 penalty points)
Corrected on site.
|
8/27/2012 | Routine | 69 | Advise & Educate |
- Unable to document that the certified food safety manager is registered with SLVHD. (1 penalty point)
- Critical: Pizza measures 126F in glass hot holding cabinet (6 penalty points)
- Critical: Unpackaged Ready to eat potentially hazardous foods prepared here and held here for more than 24 hours are not marked with prep date/consume by date. (6 penalty points)
- Hot holding pizza cabinet does not hold food at 135 F or more. (1 penalty point)
- Non-portable equipment is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (praxair tank) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Various non-food contact surfaces of equipment are not clean. (1 penalty point)
- Interior surfaces of fixed in place cabinetry in service area are not smooth and non-absorbent. Small areas of floor and wall are not smooth and easily cleanable. Kick board of cabinet near point of sale is missing non-absorbent covering. (1 penalty point)
- Areas of floor and wall are not clean. Interior surfaces of cabinetry in service area are not clean. (1 penalty point)
|
7/27/2011 | Routine | 80 | Advise & Educate |
- Food Establishment permit is not in view. (1 penalty point)
Corrected on site.
- Unable to show a certified manager is registered with SLVHD. (1 penalty point)
- Critical: Carton of raw shelled eggs is stored on top of container of ready to eat food in walk-in. (6 penalty points)
Corrected on site.
- Critical: Deli is vacuum packaging mozzarella cheese and pepper jack cheese labeled with a sell by date exceeding 30 days and without a HACCP plan available. (3 penalty points)
- Pressurized gas tank is not restrained. (1 penalty point)
- Hoods are not sealed to adjacent walls. Non-portable reach-in-cold tables are not sealed to nearby immovable surfaces. (1 penalty point)
- Floors, wall and other surfaces of formica-wood cabinetry are broken/cracked, not smooth and non-absorbent. (1 penalty point)
|
10/19/2010 | Routine | 86 | Advise & Educate |
- Clean kitchenware is not all stored covered/inverted. (1 penalty point)
- Non-portable deli cases are not sealed to nearby immovable surfaces. Hoods are not sealed to nearby immovable surfaces. (1 penalty point)
- Cutting boards are scored. (2 penalty points)
2 occurences.
- Valves are installed downstream of a non-continuous pressure vacuum breaker valve. (1 penalty point)
- Wood blocks behind handsink on wall are not smooth and non-absorbent. (1 penalty point)
- Areas of wall, floor and cabinetry are not repaired to be smooth and easily cleanable. (1 penalty point)
- Areas of wall, floor and cabinetry are not clean. (1 penalty point)
|
1/8/2010 | Routine | 92 | Advise & Educate |
| No violation noted during this evaluation. | 1/8/2010 | Routine | 100 | Advise & Educate |
- Critical: Cooked chicken measures 116Fin the hot cabinet. Reach-in holding provolone cheese, is not maintained to hold food at 41F or less. (6 penalty points)
- Critical: Provolone cheese measures 46 F in reach-in. (6 penalty points)
- Part of the hot cabinet is not maintained to hold food at 135 F or higher. (1 penalty point)
- Critical: Valve is installed downstream of a non-continuous pressure rated vacuum breaker valve. (3 penalty points)
- Water is leaking from beverage fountain lines to the floor of fountain cabinet. (1 penalty point)
- Utility line is on floor. (1 penalty point)
- Areas of cabinetry wall and ceiling are not repaired to be smooth and easily cleanable. (1 penalty point)
|
4/20/2009 | Routine | 81 | Advise & Educate |
- Critical: Meat measure 45F in reach-in cold table. (6 penalty points)
- Reach-in of cold table is not maintained to hold food at 41F or less. (1 penalty point)
- Excessive residues are on floor of reach-in containing no potentially hazardous food. (1 penalty point)
- Valves are installed downstream of a non-continuous pressure vacuum breaker valve. (1 penalty point)
- Critical: Valve at end of metal hose is installed downstream of a non-continuous pressure vacuum breaker valve. (3 penalty points)
- Water is leaking from water lines/drain lines below soda fountain. (1 penalty point)
- Areas of cabinetry are not maintained smooth and easily cleanable. (1 penalty point)
|
4/25/2008 | Routine | 86 | Advise & Educate |
Restaurant representatives - add corrected or new information about Maceys Food, 7850 S 1300 E, Sandy, UT 84094 »