- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Walk in cooler shelves are dirty and peeling paint. (1 penalty point)
- Critical: The back two hand sinks are not operational and in disrepair. (6 penalty points)
- Areas of the floor in the warewashing area are low on grout. Areas of the walls are missing paint. (1 penalty point)
2 occurences.
- Areas against walls under equipnment are dirty. Various walls are dusty. (1 penalty point)
2 occurences.
|
3/3/2015 | Routine | 84 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The chest freezer is not commercial grade. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. The interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Shelves in the walk-in cooler are dirty. (1 penalty point)
- Critical: There is no hand drying provision at the prep area hand sink. (3 penalty points)
- There are holes in the walls throughout the kitchen. The base tile is separating from the walk in cooler. (1 penalty point)
2 occurences.
- There is a build up of food and debris under the dish machine. (1 penalty point)
|
7/15/2014 | Routine | 83 | Advise & Educate |
- The cart for the chest freezer is made of unsealed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- There is an accumulation of food debris under the dish machine. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- There are holes in the wall by the chest freezer. (1 penalty point)
- Ceiling air vents are dusty on the front make line. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
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10/31/2013 | Routine | 93 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Food equipment is not being air dried before being nested together. (1 penalty point)
- The cart for the chest freezer is made of exposed wood. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Shelves in the walk-in cooler are peeling paint, rusted, and dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
|
12/20/2012 | Routine | 85 | Advise & Educate |
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
|
4/26/2012 | Routine | 94 | Advise & Educate |
- Food is being stored on the floor. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: The canopener is unclean to sight and touch. (6 penalty points)
- Hand sink water temperature does not reach 100°F within 30 seconds. (1 penalty point)
|
10/12/2011 | Routine | 91 | Advise & Educate |
- Hand sink water temperature does not reach 100°F within 30 seconds. (1 penalty point)
- Various ceiling surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Various walls are damaged. (1 penalty point)
|
4/1/2011 | Routine | 97 | |
- The gasket on the reach in is in disrepair. (1 penalty point)
- The hot water at the handsink does not reach 100 F within 30 seconds and in the womens restroom. (1 penalty point)
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10/14/2010 | Routine | 98 | Advise & Educate |
- Critical: Employee handled dirty dishes then clean dishes without washing hands in-between. (6 penalty points)
- Critical: Food is not being discarded in the walk in by the date marked. (6 penalty points)
Corrected on site.
- Critical: Inside the ice machine is dirty. (6 penalty points)
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4/27/2010 | Routine | 82 | Advise & Educate |
- The certified food safety manager is not registered with the SLVHD. (1 penalty point)
- Food is stored on the floor in the front area. (1 penalty point)
Corrected on site.
- Critical: The oatmeal is being held at 115 F in the hot hold. (6 penalty points)
Corrected on site.
- Cardboard is being used to line the shelf. (1 penalty point)
- Critical: The can opener is dirty. (6 penalty points)
Corrected on site.
- The hot water at the front handsink does not reach 100 F within 30 seconds and in the employee restroom handsink. (1 penalty point)
- Critical: The front handsink is being used for other purposes. The back handsink is being blocked. (6 penalty points)
2 occurences.
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10/20/2009 | Routine | 78 | Advise & Educate |
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