- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: An employee was handling the inside of a single serve container with bare hands. (6 penalty points)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in cooler. (6 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Cooked chicken skewers are being held out of temperature at 91 degrees Fahrenheit above a stove surface. Raw chicken skewers are being held at 48°F in a reach in cooler. (6 penalty points)
2 occurences.
- 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)
- Pressurized cylinders are not secured. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- The interior of a microwave is damaged. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Critical: The meat slicer is unclean to sight and touch. Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
2 occurences.
- Fan covers in the walk-in cooler are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
2 occurences.
- An exterior door is not tight fitting. (1 penalty point)
- A waste receptacle is not provided at the handwashing sink. (1 penalty point)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- The entrance lacks "No Smoking" signage. (1 penalty point)
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11/9/2015 | Routine | 53 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food inside the walk-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.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Cut tomatoes are being held at 45°F in the make table. (6 penalty points)
Corrected on site.
- Critical: Gyro (cooked meat) is being held at 119°F on the roller grill. (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.
- Cardboard is being used as a liner. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Reach-in cooler gaskets are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- The 3-compartment sink faucet is leaking. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Ceiling air vents are dusty. (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. A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
2 occurences.
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1/26/2015 | Routine | 49 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- The certified manager 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 chicken is stored above vegetables in the walk-in cooler. (6 penalty points)
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. (3 penalty points)
Corrected on site.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
Corrected on site.
- Not all lights are shielded or shatterproof. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
|
3/11/2014 | Routine | 80 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: The cooked pasta inside walk-in cooler is not date-marked. (3 penalty points)
Corrected on site.
- Lids are not stored to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: The canopener blade is unclean to sight and touch. (6 penalty points)
Corrected on site.
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Critical: Sanitizer container is not labeled. (6 penalty points)
Corrected on site.
- Critical: Container with sanitizer is stored next to food equipment. (6 penalty points)
Corrected on site.
- The No Smoking sing is not posted at front door entrance. (1 penalty point)
|
2/1/2012 | Routine | 73 | Advise & Educate |
- Unable to document that the certified food safety manager (Mary Tzakis) is registered with SLVHD. (1 penalty point)
- Critical: Package of cooked shrimp is stored in contact with raw beef 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 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. (6 penalty points)
Corrected on site.
- Single service items are not stored to prevent contamination. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- Reach-in cooler gaskets are dirty. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
- Critical: Chemical spray bottles are not labeled with the common name. Containers of sanitizers are not labeled. (6 penalty points)
Corrected on site.
3 occurences.
- The No Smoking sign is not posted in the door entrance by the front desk. (1 penalty point)
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2/28/2011 | Routine | 71 | Advise & Educate |
- Wet unclean towels are nested on counters between uses. (1 penalty point)
- Critical: Potentially hazardous foods in a ready to eat form are not date marked. (6 penalty points)
- CO2 tanks are not restrained. (1 penalty point)
- Walk in fan grates are unclean to sight and touch. (1 penalty point)
- Back door has outer openings. (1 penalty point)
- Some walls and floor areas are unclean tby the back entry area. (1 penalty point)
|
1/20/2009 | Routine | 89 | Advise & Educate |
- Critical: Employee personal drink is stored by food. (6 penalty points)
- Wet towell is stored on a counter between uses. (1 penalty point)
- Critical: Cooked rice is held in the food warmer at 124 degrees Farenheit. (6 penalty points)
- Critical: Gyro meat is held at 121 degrees Farenheit in the roller grill. (6 penalty points)
- Critical: Potentially hazardous food, in a ready to eat form, held over 24 hours is not date marked (6 penalty points)
- Walk in fan grate is unclean. (1 penalty point)
- Back door is left open. (1 penalty point)
|
4/28/2008 | Routine | 73 | Advise & Educate |
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