- Critical: Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Cooked hamburger patties are being held at 108°F on the grill. (6 penalty points)
- Cardboard is being used as shelf liner. (1 penalty point)
- There is a gap in the hood screens above cook top. Shelving in walk-in cooler is rusted. (1 penalty point)
2 occurences.
- The back door is propped open. (1 penalty point)
Corrected on site.
- Ceiling panel is missing above water heater. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
|
8/3/2015 | Routine | 77 | Advise & Educate |
- The certified manager, Ever Yanez under FSP, is not registered with SLCoHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw meat is stored above cheese in the reach-in cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- A container of food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Cut tomatoes are being held at 47 °F in the make table. (6 penalty points)
Corrected on site.
- 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)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
- Critical: A chemical spray bottle, WD40, is stored above a food preparation area. (6 penalty points)
Corrected on site.
- The entrance "No Smoking" signage is not properly displayed. (1 penalty point)
|
10/3/2014 | Routine | 62 | Advise & Educate |
- Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Cut tomatoes are being held at 44 °F in the make table. (6 penalty points)
Corrected on site.
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- The light cover by CO2 tanks is damaged. (1 penalty point)
- Fan covers in the walk-in cooler and walk-in freezer are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- The back door is propped open. (1 penalty point)
Corrected on site.
- The wall by CO2 tanks is damaged. (1 penalty point)
- The floor is dirty in the walk-in cooler. (1 penalty point)
- Employee personal items are not stored separately from food and equipment. (1 penalty point)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: A chemical spray bottle is stored above a food equipment. (6 penalty points)
Corrected on site.
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9/9/2013 | Routine | 62 | Advise & Educate |
- The certified manager is not registered with the Health Department. (1 penalty point)
- Critical: (1) The gyro is holding temperature of 70-71° F. on the spit roller. Note: The flame is turned off leaving the lamb sitting at room temperature. (2) The chicken and pork are holding temp. of 103-105° F. on the counter above the stove. Note: The chicken and pork was voluntarily discarded. (6 penalty points)
- Critical: (1) The cut tomatoes is holding temperature of 52° F. on the prep table. (2) The ranch dressing is holding temperature of 44° F. in the reach-in. (12 penalty points)
2 occurences.
- The CO2 tanks are not secured. (1 penalty point)
- The long counter in the seating area is not sealed to the wall. (1 penalty point)
- (1) The gasket is moldy on the mop sink. (2) The prep/reach-in is not holding potentially hazardous food at a safe and accurate temperature. (2 penalty points)
2 occurences.
- The reach-in freezer has alot of ice build up in the interior. (1 penalty point)
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10/20/2010 | Routine | 76 | Advise & Educate |
- Critical: (1) The hyro is holding temp. of 61° F. on the spit. (2) The chicken is holding temp. of 100-105° F. on the shelf above the grill. (12 penalty points)
2 occurences.
- Critical: Potentially hazardous food held over 24 hours are not date marked. (6 penalty points)
- There is no handwashing sign in the men's toilet room. (1 penalty point)
- Personal clothing is being stored with food. (1 penalty point)
|
12/9/2009 | Routine | 80 | Advise & Educate |
- The Certified Manager's Certificate has expired. (1 penalty point)
- Critical: The gyro is holding temperature of 100° F. (6 penalty points)
- Critical: Chicken kabobs are holding temperature of 99° F. above the grill. (6 penalty points)
- A jacket is stored on containers of oil. (1 penalty point)
Corrected on site.
- The ceiling diffusers are dusty. (1 penalty point)
|
5/7/2009 | Routine | 85 | Advise & Educate |
- warm rice is cooling improperly while tightly coved and is placed on a tabletop. (3 penalty points)
- White plastic utensils are presented wtih lip / food contact parts and hanles facing in various directions. (1 penalty point)
- Edge of mpop sink is not sealed to wall. (1 penalty point)
- Dumpster lis is not closed. (1 penalty point)
- Chemical spray bottles are stored on shelf above food prep counter. (3 penalty points)
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1/8/2008 | Routine | 91 | Advise & Educate |
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