Per Noi Trattoria, 1588 E Stratford Ave, Salt Lake City, UT 84106 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score | Action taken |
|---|
- 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)
- 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)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. Various surfaces are lined with foil. Cardboard is being used as shelf liner. (1 penalty point)
3 occurences.
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
- Shelves in the kitchen are dirty. Exterior surfaces of cooking equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
3 occurences.
- Critical: spray hose repaired with plastic wrap (6 penalty points)
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
- Light intensity in the walk in cooler is less than 10 foot candles. (1 penalty point)
- clothing stored in contact with stand mixer (1 penalty point)
- tiles missing and in disrepair. Various ceiling surfaces are damaged. Various walls are damaged.hole in wall in mop sink Various floor surfaces are damaged. (1 penalty point)
3 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- The mop is not hung to air dry. (1 penalty point)
|
10/16/2014 | Routine | 71 | |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points)
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Utensils are stored in standing water. (1 penalty point)
- Critical: Cooked meat is being held at 55°F in the make table. Raw chicken 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)
- Critical: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points)
- Grocery bags being used to store food. (1 penalty point)
- A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
- Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points)
- Shelves in the walk-in cooler are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- Various walls are damaged. (1 penalty point)
|
11/16/2012 | Routine | 63 | Advise & Educate |
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