- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: Employees personal beverages are not separated from dry storage areas. (3 penalty points)
Corrected on site.
- Food in the walk-in cooler is not covered to prevent contamination. Food storage items not protected from items that are not necessary to operations. (1 penalty point)
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)
- Cardboard is being used as shelf liner. Various surfaces are lined with foil. Cart is lined with cloth. (1 penalty point)
Corrected on site.
- A pressurized cylinder in the back room was not secured. (1 penalty point)
- Vent cover missing over fan in the walk-in cooler. (1 penalty point)
- Critical: Shelves in the walk-in cooler are unclean to sight and touch. (6 penalty points)
- Fixtures in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- Damaged wall is not found easily cleanable, smooth, and durable in the back room. (1 penalty point)
- Light intensity at food preparation surfaces is less than 50 foot candles. (1 penalty point)
- Various walls are damaged in the back storage area. (1 penalty point)
- Floor sinks are dirty beneath the 3 compartment sink. (1 penalty point)
- Items that are unnecessary to the operation of the food establishment are stored on the premises. (1 penalty point)
- Critical: First aid items are not stored in a container to prevent the contamination of single service items and utensils in the dry storage area. (3 penalty points)
- Employees keys and phones are stored on shelves next to single-service items. (1 penalty point)
- Critical: Chemicals are stored next to food trays and single service items. Sanitizer is stored on top of soda bottles. (6 penalty points)
2 occurences.
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11/24/2015 | Routine | 67 | Advise & Educate |
- 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)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Estate refrigerator is not a commercial grade unit. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Exterior surfaces of food containers are dirty. Reach-in cooler handles are dirty. Shelves in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. There is an accumulation of food debris under the grill. Non-food contact surfaces of various equipment are dirty. (1 penalty point)
6 occurences.
|
5/4/2015 | Routine | 85 | 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 in the walk-in cooler. (3 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (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)
- Various surfaces are lined with foil. (1 penalty point)
- Critical: The interior of the ice machine is unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
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11/6/2014 | Routine | 77 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Food is being stored on the floor. (1 penalty point)
- Critical: Pizza is being held @ 98F on a warmer. (6 penalty points)
Corrected on site.
- Single service items are not stored to prevent contamination. (1 penalty point)
- Whirlpool freezer is not a commercial grade unit. (1 penalty point)
- There are exposed metal shards on the blade of the can opener. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Employees' foods are stored above RTE foods in the walk-in. (1 penalty point)
|
4/14/2014 | Routine | 82 | Advise & Educate |
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
2 occurences.
- Estate freezer is not a commercial grade unit. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- There are metal shards on the blade of the can opener. (1 penalty point)
|
7/3/2013 | Routine | 96 | Advise & Educate |
- Food safety manager certification is expired. (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)
- Estate whirlpool refrigerator is rot a commercial grade unit. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The mop sink is not sealed to the adjacent wall. (1 penalty point)
- There are exposed metal shards on the blade of the can opener. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Various top wall surfaces are not smooth, durable, easily cleanable and non-absorbent in the back kitchen. (1 penalty point)
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6/11/2012 | Routine | 85 | Advise & Educate |
- A wooden dolly with exposed wood is being used. There is exposed wood below the walk-in cooler. There is exposed wood on the wall. Exposed wood is used to elevate the white Estate freezer. (1 penalty point)
4 occurences.
- White Estate freezer is not a commercial grade unit. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The mop sink is not sealed to the adjacent wall. The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Critical: The hand sink is blocked. (3 penalty points)
Corrected on site.
|
11/29/2011 | Routine | 87 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Pitta is being kept in the warmer unit at 99 F. (6 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- White estate refrigerator is not a commercial grade unit. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
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6/17/2011 | Routine | 85 | Advise & Educate |
- Critical: Canadian bacon is at 47F in the cold table. (6 penalty points)
- Unsealed wood and cardboard are stored under the Estate freezer, also on the dolly. (1 penalty point)
- The white, Estate upright freezer is not an ANSI accredited unit. (1 penalty point)
- The Estate freezer is not elevated six inches above the floor to faciliate cleaning. (1 penalty point)
- Critical: The top interior of the ice machine is dirty. (6 penalty points)
- Critical: A spray bottle containing a chemical is not labeled. (6 penalty points)
Corrected on site.
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9/21/2010 | Routine | 79 | Advise & Educate |
- Food is stored on the walkin floor. (1 penalty point)
- Critical: Pizza is held at 119F on the service counter. (6 penalty points)
- Critical: Canadian bacon is at 45F and olives are at 48 F at the cold table. (6 penalty points)
- Single-use plates are not covered, or, inverted. (1 penalty point)
Corrected on site.
- The wood on the dollies is not sealed to be smooth, durable, non-absorbent and easily cleanable. (1 penalty point)
- The cold table is not capable of holding food at 41 F or less. (1 penalty point)
|
2/25/2010 | Routine | 84 | Advise & Educate |
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