- Server is unable to document food handler training. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Unable to document a certified food safety manager is employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- Containers of food are not all stored at least 6 inches above floor. (1 penalty point)
- Critical: Hard bopiled and cooled egg measures 44 F at top of cold table. Turkey and meat in the in the front left side of reach-in measures 48 F. (6 penalty points)
2 occurences.
- Wooden shelving-cabinetry is not all smooth and non-absorbent. (1 penalty point)
- Non-portable equipment (hood , residential type reach-in, hand sink in toilet room) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
3 occurences.
- Non-portable equipment (residential type reach-in) 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)
- Critical: Can opener blade is not clean. (6 penalty points)
- Exterio surfaces of reach-ins and cxooking equipment are not clean. (1 penalty point)
3 occurences.
- Condensate drain line from walk-in drains to ground out doors. (1 penalty point)
- Light bulbs above warewash/prep area are not all shielded or shatter resistant. (1 penalty point)
- Hand wash sign is not at hand sink in prep area. (1 penalty point)
- Areas of wall are not repaired to be smooth and easily cleanable. (1 penalty point)
- Areas of wall are not clean. Areas of ceiling are dusty and not clean. (1 penalty point)
2 occurences.
- Ice machine no longer in use has not been removed from premises. (1 penalty point)
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8/11/2015 | Routine | 69 | Advise & Educate |
- Unable to show a certified manager is registered with SLCoHD. (1 penalty point)
- Critical: Hard boiled egg and other potetially hazardous foods measure 47F at top of cold table. (6 penalty points)
- Critical: All foods of animal origin that may be undercooked to order are not disclosed in writing and are not all asterisked to the written consumer advisory reminder footnoted on the menu. (6 penalty points)
- Areas of wooden cabinetry/shelving are not all smooth and non-absorbent. (1 penalty point)
- Non-portable equipment (ends of 3 compartment sink, metal splashguard of rinse sink, hood, mop sink) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Cutting board is scored and not smooth. (1 penalty point)
- Condensate from walk-in drains to ground outside of building. (1 penalty point)
- Light bulbs missing end cap shielding and are not adequately shielded. (1 penalty point)
- Areas of wall are not repaired to be smooth and easily cleanable. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
- Ice machine no longer in use has not been removed from premises. (1 penalty point)
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12/24/2014 | Routine | 79 | Advise & Educate |
- Critical: Food handler handles soiled equipment, wipes face with his apron, wipes hands on apron and then handles clean equipment without washing hands. (6 penalty points)
- Critical: Food handler Touches ready to eat cut tomatoes with bare hands. (6 penalty points)
- Critical: Cut tomatoes and hard boiled eggs measure 49F at top of cold table. Cut tomatoes in pan on ice measure 49 F. (6 penalty points)
2 occurences.
- Critical: Foods of animal origin that may be undercooked to customer order are not disclosed/identified in writing and are not asterisked to a written consumer advisory reminder. (6 penalty points)
- Areas of wooden cabinetry are not smooth and non-absorbent. Pieces of wood that are not smooth and non-absorbent are used as leg extensions for food equipment. (1 penalty point)
2 occurences.
- Co2 tank is not restrained. (1 penalty point)
- Non-portable equipment (mop sink, ends of 3 compartment sink, splash guard of drainboard, cooking equipment) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (glass door reach-in) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Covers are missing from ice machine. (1 penalty point)
- Cutting board is scored. (1 penalty point)
- Condensate from walk-in drains to ground outside of building. (1 penalty point)
- Areas of painted masonry wall surfaces are not finished to be smooth and easily cleanable. (1 penalty point)
- Light bulbs above warewash/prep area are not all shielded/shatter resistant. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of wall are not repaired to be smooth and non-absorbent. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
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4/18/2014 | Routine | 64 | Advise & Educate |
- 'Not all food handlers can document training. (1 penalty point)
- Critical: Sausage measures 106 f while holding at steam table. (6 penalty points)
Corrected on site.
- Critical: Foods of animal origin that may be undercooked to customer order are not asterisked to the written consumer advisory reminder and are not identified / disclosed with the consumer advisory. (6 penalty points)
- Wooden cabinetry is not all smooth and non-absorbent. (1 penalty point)
- Non-portable equipment (hood, mop sink, glass door reach-in warewash sinks) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment ( glass door reach-in freezer, mop sink) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Front cover has partially detached from glass door freezer and a wood block is used to shim leg of equipment. (1 penalty point)
- Critical: Underside of lidabove ice and interior surfaces of ice machine are not clean. Can opener blade is not clean. (6 penalty points)
2 occurences.
- Non-food contact surfaces of various equipment are not clean. (1 penalty point)
- Areas of painted Concrete masonry wall surfaces are not smooth and easily cleanable. (1 penalty point)
- Light bulbs are not all shielded/shatter resistant above prep area. (1 penalty point)
- Hand wash sign is not at hand sink in kitchen. (1 penalty point)
- Areas of ceiling and wall are not repaired to be smooth and non-absorbent. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
- Employee's personal possessions (purse) are stored in contact with bottled food. (1 penalty point)
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10/15/2013 | Routine | 70 | Advise & Educate |
- Critical: Flat of raw shelled eggs is stored above pasteurized eggs. (6 penalty points)
Corrected on site.
- Individual cans of food are not all stored at least 6 inches above floor. (1 penalty point)
- Critical: .Ham measures 51F in Hussmann reach-in. (6 penalty points)
- Critical: Foods of animal origin that may be undercooked to customer order are not disclosed and are not asterisked to the written consumer advisory. (6 penalty points)
- .CO2 tank is not restrained. (1 penalty point)
- Non-portable equipment (Hussmann reach-ins, steam table ) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment( reach-ins, freezer ) is not elevate d at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Painted brick masonry wall surfaces and small area of ceiling are not smooth and easily cleanable. (1 penalty point)
- Areas of wall and ceiling are not maintained to be smooth and non-absorbent. (1 penalty point)
- .Areas of floor and wall are not clean. (1 penalty point)
- Critical: Glass cleaner is stored next to and above ice bin. (6 penalty points)
Corrected on site.
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4/2/2013 | Routine | 69 | Advise & Educate |
- Critical: .Hard boiled egg measures 47F at top of cold table. Ham and cooked potatoes measure 47F in reach-in. (6 penalty points)
- Critical: Ready to eat meats out of original packaging, wrapped in food wrappinng in freezer and refrigerator are not marked with date that original packaging was opened or marked with consume by date. (3 penalty points)
- Critical: Food of animal origin that may be undercooked to order is not asterisked to the written consumer advisory. (6 penalty points)
- Clean glass ware is not stored at least 6 inches above floor. (1 penalty point)
- Wire shelving in reach-in shows signs of corrosion and wooden cabinetry in service area is not all smooth and non-absorbent. (1 penalty point)
- Non-portable equipment ( reach-ins) is not spaced from immovable non-portable surfaces for easy cleaning, or sealed to nearby immovable surfaces. (1 penalty point)
- Non-portable equipment (reach-ins and wooden cabinetry) is not elevated at least 6 inches above the floor and is not sealed to the floor. (1 penalty point)
- Critical: Kitchenware is not sanitized after cleaning in warewash machine.i (6 penalty points)
- Hand drying provision is not at handsink. (3 penalty points)
Corrected on site.
- Drain line is on floor. (1 penalty point)
- Areas of ceiling are not smooth and non-absorbent. (1 penalty point)
- Areas of wall are not clean. (1 penalty point)
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9/26/2012 | Routine | 69 | Advise & Educate |
- Critical: Uncooked meats in pans are stored above ready to eat food in reach-in. (6 penalty points)
Corrected on site.
- Critical: Consumer advisory reminder lacks asterisk for the foods of animal origin that may be undercooked to order. (6 penalty points)
Corrected on site.
- Critical: Interior surfaces of ice bin including the underside of lid above ice are not clean. (6 penalty points)
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5/11/2012 | Critical Item | 82 | Advise & Educate |
- Manager training is not registered with SL Valley Health Dept. (1 penalty point)
- Critical: Ham is held at 45 degrees F. in the reach-in refrigerator. (6 penalty points)
- There is no amibient air thermometer is the cold make table. (1 penalty point)
- CO=2 canister is not secured. (1 penalty point)
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3/14/2012 | Routine | 91 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Backsplash of drainboard is not sealed under deep fryer. (1 penalty point)
- Exterior surfaces of water heater are dirty. (1 penalty point)
- The floor is dirty under teh deep fryer. (1 penalty point)
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8/10/2011 | Routine | 96 | Advise & Educate |
- Tongs are not availabe for lemon wedges at the beverage station, in order to prevent bare hand contact. (1 penalty point)
- Critical: Cold Table is holding sliced chickn delit meat at 46 ° F. (6 penalty points)
- Critical: Low-temp. warewashing machine is not sanitizing dishes. No chlorine bleach sanitizer can be detected. (6 penalty points)
- Penetration hole in wall surrounding "clean-out" plumbing access is not filled in and sealed. White PVC pipe is running along the floor and not elevated - under the 3-compartment sink. (2 penalty points)
2 occurences.
- Floor is dirty behind stove. (1 penalty point)
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5/28/2009 | Routine | 84 | Advise & Educate |
Restaurant representatives - add corrected or new information about Mo's Place, 497 W 4800 S, Murray, UT 84107 »