- Critical: Cooked chicken is being held at 90*F above fryer (operator discarded). (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)
Corrected on site.
- Critical: Soy sauce is being stored in plastic buckets that are not food grade. Flour is being stored in Sterilite plastic bin that is not food grade. (6 penalty points)
2 occurences.
- There is a gap in the hood vent screens. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too low. (6 penalty points)
Corrected on site.
- Area around hood vents is dirty. Reach-in cooler gaskets are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
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6/2/2015 | Routine | 75 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
- Critical: Raw shrimp is being held at 46 °F in a reach in cooler. Macaroni salad is being held at 44 °F in the make table. (6 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- Wood shelves are damaged (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. Exterior surfaces of equipment are dirty. (1 penalty point)
3 occurences.
- There are gaps between ceiling tiles. (1 penalty point)
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- Unable to read the "No Smoking" signage. (1 penalty point)
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7/31/2014 | Routine | 67 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Ice cream scoops are stored in standing water. In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
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)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The upper interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Employee personal items are not stored separately from food and equipment. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
- Critical: Chemicals are stored above food. (6 penalty points)
Corrected on site.
|
5/7/2013 | Routine | 68 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food in the make table is not covered to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: Food is being stored in non-food grade containers in walk-in cooler. (6 penalty points)
- Single service items are stored in the splash zone of a hand sink. (1 penalty point)
- Reach-in cooler handles are dirty. (1 penalty point)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- The floor is dirty in the walk-in cooler. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Employee personal items are not stored separately from food and equipment. (1 penalty point)
Corrected on site.
- Critical: A sanitizer container is not labeled. (6 penalty points)
Corrected on site.
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1/18/2012 | Routine | 77 | Advise & Educate |
- Critical: Raw meat is stored next to milk in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Ice cream scoop is stored in standing water. In-use utensils are stored with handles in contact with food. (1 penalty point)
Corrected on site.
2 occurences.
- 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 cooler. (1 penalty point)
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 inside walk-in cooler. (6 penalty points)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Sponge is used to wash utensils or equipment. (1 penalty point)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Reach-in cooler handles and gaskets are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
- Restrooms lack hand washing signage. (1 penalty point)
- The floor is dirty in the walk-in cooler. The floor is dirty beneath cooking equipment. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Employee personal items are not stored separately from equipment. (1 penalty point)
Corrected on site.
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
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8/30/2011 | Routine | 61 | Advise & Educate |
- A cup without handle is used to scoop food. (1 penalty point)
Corrected on site.
- The equipment shelves and some unit handles are unclean. (1 penalty point)
- Some ceiling tiles are misplaced or with gaps between them. (1 penalty point)
- The fan cover inside the walk-in cooler and the ceiling above the storage room are dusty or unclean. (1 penalty point)
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9/15/2010 | Routine | 96 | Advise & Educate |
- Manager resgistration with Salt Lake Valley Health Departmetn is expired. Foodservice manager training is not current. (1 penalty point)
- Critical: Raw chicken breast are stored above mangos. (6 penalty points)
- Detergent water at the 3-compartment sink is only 77 ° F. (1 penalty point)
- Critical: Handsink is improperly used to rinse off utensils and food equipment. (3 penalty points)
- Floor in between the grill and the deep fryer is encrusted wtih food debris and soil. (1 penalty point)
|
3/3/2010 | Routine | 88 | Advise & Educate |
- Manager registration with Salt Lake Valley Health Dept. is expired. Foodservice manager training is not current. (1 penalty point)
- Critical: Pasta salad is held at 44 ° F. in the cold prep table. (6 penalty points)
- Acrylic sink isnot sealed to the wall. (1 penalty point)
- Critical: Back side of baffles/ filters is drity under teh venitilation hood. (6 penalty points)
- Microwave oven is dirty and sticky inside. (3 penalty points)
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1/15/2010 | Routine | 83 | Advise & Educate |
- The mop sink is not sealed to the wall. (1 penalty point)
- A wooden spoon is out of repair. (1 penalty point)
- The microwave oven is unclean inside. Presence of food incrustration. (3 penalty points)
- The hood area is unclean to sight and touch. (1 penalty point)
- Some wall areas are out of repair. (1 penalty point)
- Some wall areas are unclean to sight and touch. (1 penalty point)
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11/16/2009 | Routine | 92 | Advise & Educate |
- Cup handle is stored in contact with food. (1 penalty point)
- Presence of untreated wood in the kitchen area. (1 penalty point)
- The area around the drinking soda fountain nozzles is unclean. (3 penalty points)
- Hood area is unclean to sight and touch. Food is exposed to the debris. Drinking soda fountain boxes shelves are unclean. (6 penalty points)
2 occurences.
- Microwave unit is unclean inside. (3 penalty points)
- Cooking and cooling units are unclean outside. (1 penalty point)
- The walk in floor is out of repair. Some wall areas are out of repair. (2 penalty points)
2 occurences.
- Floor areas are unclean to sight and touch. Also walls. (1 penalty point)
- Critical: Employee personal drink is not self contained and it is stored by food. (6 penalty points)
Corrected on site.
|
3/16/2009 | Routine | 76 | Advise & Educate |
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