- Temporary food handler certificates are expired and food employees lack a current food handler permit. (1 penalty point)
- Critical: Cooked turkey and pastrami are holing at 44 and 46 F. (6 penalty points)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- A hand sink is not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. Filters in the prep kitchen vent hood are gapped. (1 penalty point)
2 occurences.
- Critical: There is no measurable sanitizer in the wiping cloth container in the prep kitchen. (6 penalty points)
Corrected on site.
- The shelves in the produce walk in are dirty. The underside and wheels of equipment are dirty. (1 penalty point)
2 occurences.
- Floor tiles are missing by the soda machines. The paint is chipped and peeling on various walls throughout the kitchen. Areas of the floor are missing grout. The ceiling is damaged with an unprotected vent in the prep kitchen. (1 penalty point)
4 occurences.
- Areas under the bar are dirty. The walls under the dish machine are dirty. (1 penalty point)
2 occurences.
|
1/11/2016 | Routine | 81 | Advise & Educate |
- Critical: The person in charge is not ensuring that employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. (3 penalty points)
- A plastic cup with no handle is used as a scoop and stored in the food. (1 penalty point)
- Food is stored on the floor in the walk in coolers. (1 penalty point)
- Critical: Cooling cous cous is holding at 68-72 F after cooling for 3 hours. (6 penalty points)
- Critical: Potentially hazardous food is being cooled in deep containers. (3 penalty points)
- Critical: Corned beef and sliced cooked turkey are holding at 52-53 F in a make table. Cooked beef and cooked salsa are holding at 51 F in a make table. Various items such as cut tomatoes and cooked pasta are holding at 46-48 F in a make table top. (6 penalty points)
3 occurences.
- Various wall and ceiling surfaces are damaged. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
- Walls are dirty beneath the dish machines and under the oven. (1 penalty point)
|
4/14/2015 | Critical Item | 78 | Advise & Educate |
- Not all food employees have a current food handler card from an approved source. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Food is being stored on the floor in the produce walk in. (1 penalty point)
Corrected on site.
- Critical: Corned beed is being held at 47 F in the bottom of a make table. (6 penalty points)
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Gaskets are damaged on refrigerator units. (1 penalty point)
- The main water line under the 2 compartment sink is dirty. Underneath a microwave is dirty. (1 penalty point)
2 occurences.
- The wall by the oven is damaged. The ceiling is damaged in the warewashing area. Various walls are damaged. Areas of the floor are missing grout. (1 penalty point)
3 occurences.
- The wall under the oven and by the dish machines are dirty. (1 penalty point)
- A coving tile is missing by the dish machine. (1 penalty point)
|
1/21/2015 | Routine | 85 | Advise & Educate |
- Not all food employees have a current food handler card from an approved source. (1 penalty point)
- Critical: Employees are eating in food preparation areas. (3 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Eggs are stored on the floor. (1 penalty point)
Corrected on site.
- Cold holding unit lacks an internal ambient thermometer. (1 penalty point)
- Critical: A make table is unable to hold potentially hazardous food at or below 41°F. (3 penalty points)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Interior surfaces of the ventilation hood are unclean. The canopener is unclean to sight and touch. (6 penalty points)
2 occurences.
- Critical: The hand sink is being used for purposes other than hand washing. (3 penalty points)
- Various walls are damaged. Various ceiling surfaces are damaged. Areas of the floor are missing grout. (1 penalty point)
3 occurences.
|
5/22/2014 | Routine | 79 | Advise & Educate |
- The current health department permit is not posted in public view. (1 penalty point)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
Corrected on site.
- Critical: Cheese in the walk in is holding at 44 F. Cut tomatoes and sauces are being held at 47 °F in the make table. (6 penalty points)
2 occurences.
- Drain pipes are supported with plastic strips. (1 penalty point)
- The paneling in the dish washing area is no longer sealed to the wall. (1 penalty point)
- The walk in cooler door is damaged and has exposed insulation. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Shelves in the walk-in cooler are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
2 occurences.
- The dish machine is leaking. The drain pipe on the dish machine is extended with a plastic bag. (1 penalty point)
2 occurences.
- Floor tiles are missing Various floor surfaces are damaged. Areas of the floor are missing grout. Various ceiling surfaces are damaged. Various walls are damaged. (1 penalty point)
4 occurences.
- The ceiling in the walk in cooler is dirty. The ceiling is dirty in various areas. (1 penalty point)
2 occurences.
|
8/23/2013 | Routine | 79 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (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: Cut tomatoes are being held at 48 °F in the make table. (6 penalty points)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- The ceiling of the walk in cooler is not clean. Shelves in the walk-in cooler are dirty. Reach-in cooler gaskets are dirty. (1 penalty point)
3 occurences.
- There is exposed wood in a hole in the wall in the prep area. There are holes in the walls in the prep kitchen. Tiles missing in the prep kitchen. Areas of the floor are missing grout. (1 penalty point)
4 occurences.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
|
4/15/2013 | Routine | 82 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Not all food employees have a current food handler card. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point)
Corrected on site.
- Bags of onions are stored on the floor. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point)
Corrected on site.
2 occurences.
- Critical: Cut tomatoes are being held at 53 °F in the make table. (6 penalty points)
- A shelf in the main bar is damaged and no long smooth, and non absorbent. (1 penalty point)
- Critical: Dish machine drain pipes are supported with plastic wrap. (6 penalty points)
- The mop sink faucets are separating from the wall. (1 penalty point)
- Floor tiles are damaged in the prep kitchen. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
|
10/26/2012 | Routine | 80 | Advise & Educate |
- Pressurized cylinders are not secured. (1 penalty point)
Corrected on site.
- The 3-compartment sink is not sealed to the adjacent wall in the prep kitchen. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. (1 penalty point)
- Fan covers in the produce walk-in cooler are dirty. (1 penalty point)
- Drain pipe is leaking under the pizza oven. (1 penalty point)
- There is a hole in the will behind the fryer. Areas of the floor are missing grout in the prep kitchen. Various floor surfaces are damaged in the prep kitchen. (1 penalty point)
3 occurences.
- The mop is not hung to air dry. (1 penalty point)
- The floor/wall juncture lacks coving under the microwaves. (1 penalty point)
- Carpeting is installed in a food preparation area. (1 penalty point)
|
5/30/2012 | Routine | 91 | Advise & Educate |
- Critical: A food handler touched ready-to-eat food with bare hands. (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)
- A container of food is being stored on the floor. A container of food is being stored on the floor in the walk in cooler. Food in the walk-in cooler is not covered to prevent contamination. Raw eggs are stored above other foods in the produce walk in. (1 penalty point)
4 occurences.
- Critical: Deli meet is being held at 45 °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)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Sanitizer concentration in the sanitizer bucket is too weak. (6 penalty points)
Corrected on site.
- East side ware washing area has various non smooth and cleansable surfaces. Walk in door is in disrepair. Exposed structure ventilation ducting below the ceiling is not smooth and easily cleanable. There is an uncleanable gap between sink and adjacent wall. (1 penalty point)
4 occurences.
- Vent above East side warewashing is very dirty. (1 penalty point)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
- The floor is dirty in various areas. The ceiling is dirty in various areas. Walls are dirty in various areas. Shelving is dirty in various areas. (1 penalty point)
4 occurences.
- The mop is not hung to air dry. (1 penalty point)
Corrected on site.
- Medication lip balm stored above ware washing area. (1 penalty point)
Corrected on site.
|
1/13/2012 | Routine | 66 | Advise & Educate |
- Raw meat is stored above other foods in the freezer. A container of food is being stored on the floor in the walk in cooler. (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. (6 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- condenser cover missing on reach in wood blocks used to prop equipment are not smooth durable and easily Cleanable The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. ice scoop stored in dirty box (6 penalty points)
2 occurences.
- The drain pipe is leaking beneath the 3-compartment sink.. (1 penalty point)
- Tape used on shelf non cleanable (1 penalty point)
- Light bulbs are not shielded or shatter resistant above the warewash area. (1 penalty point)
- Various floor surfaces are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
- The hand sink is not maintained in a working condition. (3 penalty points)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
|
2/23/2011 | Routine | 71 | Advise & Educate |
Restaurant representatives - add corrected or new information about Pub, 550 S Trolley Sq, Salt Lake City, UT 84102 »