- Critical: Employees personal beverages are not separated from food storage areas. (3 penalty points)
Corrected on site.
- Critical: Severely dented cans are stored with useable food products. (3 penalty points)
- Critical: Lasagna is being held at 48°F in a reach in cooler. (6 penalty points)
- 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)
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Unwrapped single service items for customer self service are not presented to prevent contamination of lip surfaces by customers. (1 penalty point)
- Ventilation hood filters have gaps. (1 penalty point)
- A cutting board is scored. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (1 penalty point)
- Non-food contact surfaces of various reach-in cooler equipment are dirty. (1 penalty point)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Critical: There is no soap at the men's restroom hand sink. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the rear hand sink. (3 penalty points)
Corrected on site.
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- Various floor surfaces are damaged. (1 penalty point)
- An employee e-cigarette is stored on a preparation surface. Employee lotion is stored on the ice machine. (1 penalty point)
2 occurences.
|
1/13/2016 | Routine | 63 | Advise & Educate |
- Critical: Raw shell eggs are stored next to milk in walk-in cooler. (6 penalty points)
Corrected on site.
- Metal cup is used for food scoops and are stored inside food containers. (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 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)
Corrected on site.
- The frontline hand sink is not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
2 occurences.
- A cutting board is scored. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Reach-in cooler gaskets are dirty. Fan covers in the walk-in cooler are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- Critical: The kitchen hand sink is blocked or inaccessible. (3 penalty points)
Corrected on site.
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- 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.
|
3/2/2015 | Routine | 62 | Advise & Educate |
- 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.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- 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)
Corrected on site.
- The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Reach-in cooler gaskets are dirty. Shelves in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- Critical: The hand sink by the three-compartment sink is inaccessible and used to store tools. (3 penalty points)
Corrected on site.
- A handwash sign is not at each handsink used by employees. (1 penalty point)
- There are some flies inside the establishment. (1 penalty point)
|
9/3/2014 | Routine | 78 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food safety manager certification is expired. (1 penalty point)
- Critical: Open employee beverages are stored on a table behind the counter. (3 penalty points)
Corrected on site.
- Critical: Raw beef patty is stored above sauerkraut in a reach-in cooler. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food equipment and single-service item boxes are stored on the floor in the back room. (1 penalty point)
2 occurences.
- There is no irreversible temperature measuring device available for testing the final rinse temperature of the dish machine. (1 penalty point)
- Sponges are used to clean food equiptment. (1 penalty point)
- Critical: The top interior of the ice machine is unclean. Surfaces of the stand mixer above the bowl are dirty. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
3 occurences.
- Critical: Hand sinks are being used for purposes other than hand washing. The back hand sink is blocked with items. (3 penalty points)
Corrected on site.
- The back hand sink is out of soap. (3 penalty points)
- The back hand sink is out of paper towels. (3 penalty points)
|
1/22/2013 | Routine | 70 | Advise & Educate |
- Critical: The Lasagna is holding temp. of 50 in the display unit. (6 penalty points)
- The Towel dispenser is in poor repair. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Th refrigidaire has ice buildup. (3 penalty points)
- Critical: The can opener is unclean to sight and touch. The dry ingredient containers are not clean. (6 penalty points)
2 occurences.
- The interior of the microwave is unclean. (3 penalty points)
- The stove hood baffles are not clean. (1 penalty point)
- The floor is dirty in various areas. Walls are dirty in various areas. The floor sink in the coffee area is not clean. (1 penalty point)
3 occurences.
|
12/10/2010 | Routine | 78 | Advise & Educate |
- Food handler training cards cannot be documented. (1 penalty point)
- The cerified manager's certificate has expired. (1 penalty point)
- Critical: A personal drink is stored on the prep table and shelf with food. (6 penalty points)
- Critical: (1) Raw chicken is stored on top of cooked noodles in the display case. (2) Raw hamburger is stored above buns in the freezer. (3) Raw chicken and raw ground beef are stored over ready to eat food in the walk in freezer. (18 penalty points)
3 occurences.
- Food containers are not labeled. (1 penalty point)
- Food is stored on the floor in the walk-in freezer. (1 penalty point)
- Critical: (1) The dressing is holding temperature of 52° F. in the prep reach-in. (2) The sausage, turkey and meatballs are holding temperature of 47-50° F. in the second display cabinet. (3) The pasta and egg salad are holding temperature of 46-47° F. in the display cabinet. (18 penalty points)
3 occurences.
- Critical: Potentially hazardous food held over 24 hours are not being date marked. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
- There is no thermometer in the reach-in. (1 penalty point)
- (1) Lights are burned out in the hood. (2) The prep/display and the two large displays are not holding food at a safe and accurate temperature. (2 penalty points)
2 occurences.
- Critical: (1) The interior of the ice machine is not clean. (2) A knife is stored in an unclean area. (12 penalty points)
2 occurences.
- Critical: Food utensils are stored in the hand sink. (3 penalty points)
- There are shut off valves located downstream from the backflow prevention device on the mop sink. (1 penalty point)
Corrected on site.
- There is less than 10 foot candles of light in the walk-in. (1 penalty point)
- Personal clothing is stored with food. (1 penalty point)
- Critical: Medicine is being stored with the spices. (6 penalty points)
- Chemicals are stored above the 3 compartment sink. (3 penalty points)
Corrected on site.
|
12/9/2009 | Routine | 17 | Advise & Educate |
- Not all kitchen workers are wearing hair restraints. (1 penalty point)
- Wiping clothes and scurbbers are in the basin of the handsink. (1 penalty point)
- 54 ° F. cooked potatoes are improperly cooling in a tightly covered bowl. (3 penalty points)
- Handsink in women's restroom is not caulked/sealed to the wall. (1 penalty point)
- Handsink inwomen's restroom is not securely attached to the wall. (1 penalty point)
|
12/10/2008 | Routine | 93 | Advise & Educate |
- Food Service Manager is not posted in view of customers. (1 penalty point)
- Critical: An employees' beverage containers are not covered with a lid, and are setting on a food prep table. (6 penalty points)
- Cooked potatoes are cooling while tightly covered. (3 penalty points)
- Critical: Tuna Salad in deli case is held in storage at 45.8 degrees F., which is too warm. (6 penalty points)
- Single service disposable ware is not elevated 6 inches above floor level. (1 penalty point)
|
1/15/2008 | Routine | 83 | |
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